Lorenza Ávila

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Fettuccini with Pesto Chicken

30 mins
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This delicious pasta with basil pesto sauce and chicken can be prepared in just 30 minutes.
Learn more about Lorenza Ávila


4 portions
  • 1/2 cups walnut, or toasted pinion, for pesto
  • 4 cups basil, for pesto
  • 1 clove garlic, finely chopped
  • 1/3 cups extra virgin olive oil, for pesto
  • 3 chicken breasts
  • 1 tablespoon olive oil
  • 250 grams fettuccine, or another pasta like spaghetti
  • 1/4 cups whipping cream


In a food processor, mix the roasted nuts, basil, and garlic. Season generously with salt and pepper.
Process until everything is finely chopped and put the olive oil in a trickle until it becomes a homogeneous paste.
Cut or flatten the chicken breasts in half and season with salt and pepper.
Heat 1 tablespoon of olive oil in the pan and cook the chicken until golden brown, 3-4 minutes per side.
Cut each breast into 4-5 strips and cover to keep warm.
Cook the pasta according to the package instructions and reserve 1/4 cup of the liquid in which it was cooked.
Return the dried pasta to the pot in which it was cooked.
Put 1/2 cup of the pesto in a pot and heat a little, add the cream and keep warm.
Stir cooked pasta with the 1/4 cup of water in which it was cooked and add half of the pesto sauce that was heated.
Divide between 4 plates, put the chicken strips on top and cover with the rest of the hot pesto sauce.


You can decorate each plate with some baby tomatoes on top and with basil leaves.


There must be plenty of pesto, this can be stored in the refrigerator for up to 6 months if you cover it well and cover it with olive oil.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Paulina Gonzalez Figueroa
19/10/2016 21:11:59
A través de Android Riquísima!!!

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