Pesto Chicken Fettuccine
Tender pan-seared chicken breast served over silky fettuccine with vibrant basil pesto, finished with Parmesan and toasted pine nuts for a restaurant-...
4 servings
Italian Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
24 views
Ingredients
🥩
2 large
boneless skinless chicken breasts
about 1.5 lbs, pounded to even thickness
🥛
2 tbsp
unsalted butter
cold
🥛
1/4 cup
heavy cream
room temperature
🥩
1 cup
Parmigiano-Reggiano cheese
freshly grated, plus extra for serving
🍎
1 medium
lemon
zested and juiced
🌾
1 lb
fettuccine pasta
fresh preferred, dried acceptable
🫒
3/4 cup
extra virgin olive oil
high quality
🌶️
3 cups
fresh basil leaves
packed, stems removed
📦
1/2 cup
pine nuts
plus extra for garnish
🥬
4 large
garlic cloves
peeled
🥬
1/2 tsp
freshly ground black pepper
🌶️
2 tsp
kosher salt
for pasta water
🌶️
1 tsp
sea salt
for seasoning
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Season the boneless skinless chicken breasts generously with sea salt and freshly ground black pepper on both sides, then let rest at room temperature for 15 minutes to ensure even cooking and optimal seasoning penetration.
Step 2
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly to prevent burning. Remove immediately and set aside to cool completely before using in pesto.
Step 3
Bring a large pot of water to a rolling boil and add kosher salt until it tastes like seawater - this is crucial for properly seasoned pasta that won't require additional salt later.
Step 4
Create the pesto by combining fresh basil leaves, toasted pine nuts, garlic cloves, and a pinch of sea salt in a food processor. Pulse until roughly chopped, then slowly drizzle in extra virgin olive oil while processing until smooth but still slightly textured.
Step 5
Transfer pesto to a bowl and fold in Parmigiano-Reggiano cheese and heavy cream until well combined. The cream will help the pesto coat the pasta more effectively and prevent it from becoming oily.
Step 6
Heat a large stainless steel or cast iron skillet over medium-high heat until it shimmers but doesn't smoke. Add a thin layer of extra virgin olive oil and immediately place the boneless skinless chicken breasts in the pan.
Step 7
Sear the boneless skinless chicken breasts without moving them for 6-7 minutes until a golden crust forms, then flip and cook for another 5-6 minutes until internal temperature reaches 165°F. The key is patience - don't move the chicken until it releases easily from the pan.
Step 8
Remove chicken to a cutting board, add unsalted butter to the hot pan, and let it brown slightly while scraping up any fond. Pour this over the chicken and tent with foil to rest for 5 minutes before slicing.
Step 9
Cook the fettuccine pasta in the boiling salted water according to package directions minus 1 minute, as it will finish cooking when tossed with the pesto. Reserve 1 cup of starchy pasta water before draining.
Step 10
In a large serving bowl, combine the hot drained fettuccine pasta with the pesto mixture, adding pasta water gradually until the sauce coats each strand glossily without being watery - start with 1/4 cup and add more as needed.
Step 11
Slice the rested boneless skinless chicken breasts diagonally into 1/2-inch thick pieces, revealing the juicy interior and maintaining the golden crust on each piece.
Step 12
Arrange the sliced chicken over the pesto-coated fettuccine pasta, drizzle with any accumulated juices, and finish with additional Parmigiano-Reggiano cheese, toasted pine nuts, lemon zest, and a drizzle of your finest extra virgin olive oil.
✨Chef's Tips
- ★The secret to restaurant-quality pesto is temperature control - never let your food processor get too hot, as it will turn the basil brown and bitter. Process in short bursts and scrape down sides frequently.
- ★Always finish your pesto with cream or a small amount of butter to create an emulsion that clings to pasta better than oil-only versions. This prevents the dreaded 'oily pasta syndrome' common in home cooking.
- ★Pound your boneless skinless chicken breasts to an even 3/4-inch thickness using a meat mallet - this ensures uniform cooking and prevents the thin ends from drying out while the thick portions finish cooking.
- ★The pasta water is liquid gold - its starch content is what transforms good pesto into restaurant-quality sauce. Add it gradually while tossing vigorously to create a silky emulsion that coats every strand.
- ★Rest your seared chicken under foil for exactly 5 minutes - this allows the juices to redistribute throughout the meat, ensuring each slice is succulent rather than dry, and the residual heat will finish the cooking gently.
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