Pesto Chicken Fettuccine

A luxurious pasta dish featuring tender pan-seared chicken breast, house-made basil pesto, and silky fettuccine, finished with Parmigiano-Reggiano and...

4 servings
Italian Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
60 views

Ingredients

🥩

2 large

boneless skinless chicken breasts

about 8 oz each, pounded to even thickness

🥛

1/2 cup

heavy cream

room temperature

🥛

3 tbsp

unsalted butter

cold, cubed

🥩

1 cup

Parmigiano-Reggiano cheese

freshly grated, plus extra for serving

🫒

3/4 cup

extra virgin olive oil

high-quality, divided

📦

1 lb

fresh fettuccine

or high-quality dried pasta

🌶️

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

plus more to taste

🍎

1 medium

lemon

zested and juiced

🌶️

2 tsp

kosher salt

for pasta water, plus more to taste

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Season the boneless skinless chicken breasts generously with kosher 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, then transfer to a plate and reserve 2 tablespoons for garnish.
Step 3
Create the pesto by combining fresh basil leaves, toasted pine nuts (except reserved portion), garlic cloves, and 1/2 teaspoon kosher salt in a food processor, pulsing until roughly chopped, then slowly drizzle in 1/2 cup extra virgin olive oil while processing until smooth but still slightly textured.
Step 4
Transfer pesto to a bowl and fold in the Parmigiano-Reggiano cheese, then season with lemon juice and additional kosher salt to taste, covering with plastic wrap pressed directly onto surface to prevent oxidation.
Step 5
Bring a large pot of water to a rolling boil and add kosher salt until it tastes like seawater, which will properly season the fresh fettuccine and create the ideal cooking environment.
Step 6
Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering, then sear the boneless skinless chicken breasts for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, creating a beautiful caramelized crust.
Step 7
Remove chicken to a cutting board, tent with foil, and let rest for 5 minutes to redistribute juices, then slice diagonally into 1/2-inch thick pieces for elegant presentation.
Step 8
Cook the fresh fettuccine according to package directions until al dente, typically 2-3 minutes for fresh pasta, reserving 1 cup of the starchy pasta cooking water before draining.
Step 9
Return the same skillet used for chicken to medium heat, add the heavy cream and bring to a gentle simmer, then whisk in 3/4 cup of the prepared pesto, creating a luxurious sauce base.
Step 10
Add the drained fresh fettuccine to the pesto cream sauce along with the unsalted butter and 1/4 cup pasta cooking water, tossing vigorously to create a silky emulsion that coats each strand perfectly.
Step 11
Gently fold in the sliced chicken and lemon zest, adding more pasta cooking water if needed to achieve a glossy, restaurant-quality sauce consistency that clings to the pasta without being heavy.
Step 12
Serve immediately in warmed bowls, garnishing with reserved toasted pine nuts, additional Parmigiano-Reggiano cheese, and a final drizzle of extra virgin olive oil for professional presentation.

✨Chef's Tips

  • ★The key to restaurant-quality pesto is balancing the oil temperature with processing speed - add oil slowly while the processor runs to create a proper emulsion rather than a separated, oily mixture. Store any leftover pesto with a thin layer of olive oil on top to prevent oxidation.
  • ★Always pound chicken breasts to an even 3/4-inch thickness before cooking to ensure uniform doneness and prevent dry, overcooked edges while the center reaches safe temperature. Use a meat mallet between plastic wrap to avoid mess.
  • ★Reserve pasta cooking water before draining - its starch content is crucial for binding the sauce to the pasta. The water should be cloudy and well-salted, acting as both a thickener and flavor enhancer when creating the final emulsion.
  • ★Temperature control is critical when combining the cream and pesto - too high heat will cause the sauce to break and become grainy. Maintain a gentle simmer and whisk constantly to create the silky, restaurant-style consistency.
  • ★For the most vibrant pesto color and flavor, blanch the basil leaves in boiling water for 10 seconds, then shock in ice water before processing. This technique preserves the bright green color and prevents the bitter compounds that develop when basil oxidizes.
chickenpestopastafettuccinebasilItaliandinnerrestaurant-style