Pesto Fettuccine with Chicken Recipe

A jar of pesto is the secret ingredient in this colorful pasta dish. You can make it with any type of pasta you have on hand.

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How To Make Pesto Fettuccine with Chicken

Prep: 8 mins
Cook: 15 mins
Total: 23 mins


  • 1 lb fettuccine, linguine or spaghetti
  • 1 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 pcs 6 oz boneless chicken breast, skinless
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 18 pcs cherry tomatoes, sliced in half
  • ½ cup prepared pesto
  • ¼ cup baby arugula


  1. In a large pot of boiling salted water, cook pasta. Follow the cooking instructions in the packaging.

  2. Drain pasta and keep 1 cup of pasta water.

  3. Meanwhile, in a medium skillet heat up your olive oil.

  4. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side.

  5. Transfer the chicken to a plate, cut in chunks and cover with foil to keep warm.

  6. Using the same skillet, cook tomatoes over medium-high heat for about 2 mins.

  7. Pour some pasta water, then add chicken and pesto. Simmer for another 2 mins.

  8. Toss in your pasta and butter to your pesto and chicken sauce. Stir and mix them well together.

  9. On a plate, finish pesto pasta with arugula on top and drizzle with olive oil. Serve and enjoy!


  • Sugar: 1g
  • :
  • Calcium: 4mg
  • Calories: 772kcal
  • Carbohydrates: 84g
  • Cholesterol: 8mg
  • Fat: 29g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 17mg
  • Protein: 39g
  • Saturated Fat: 3g
  • Sodium: 292mg
  • Trans Fat: 1g
  • Vitamin A: 141IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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