Filed Under: Easy | Fast | Italian | Pasta

Chicken Fettuccine with Pesto Cream Sauce

Recipe By Tessa Arias
January 13th, 2011

For such a simple dish it is bursting with luscious, piquant flavor.

Yield: 4 servings

Prep Time: 10 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Nutty, fresh, and perfectly seasoned.
Texture: Creamy. Oh so creamy.
Ease: There’s really only 5 ingredients. Does it get any easier?
Appearance: Anything that features the brilliant green color of pesto is gorgeous.
Pros: Easy, fast, cheap, and delish!
Cons: A little indulgent. However, I subbed whole-wheat pasta and it still tasted amazing.
Would I make this again? I’ve got leftovers in the fridge now

Today I’m coming at you with another weeknight chicken dish. This time, there’s pasta involved. And only a few ingredients. For such a simple dish it is bursting with luscious, piquant flavor. When I began to make this dish I realized I only had whole-wheat linguine in my pantry (mise en place what?) but it all turned out fine. Better than fine. The vague nuttiness of the whole wheat pasta complemented the nuttiness of the pesto and not to mention, upped the nutrition. So try this dish for dinner tonight and hopefully your family will love it as much as mine.

How to make
Chicken Fettuccine with Pesto Cream Sauce

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
For such a simple dish it is bursting with luscious, piquant flavor.


  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1/2 pound whole wheat fettuccine (I used whole wheat linguine, it was what I had)
  • 1/2 cup Basil Pesto
  • 1/4 cup heavy cream


  1. Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
  2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
  3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
  4. In a small saucepan, heat pesto over low until loose. Stir in cream; heat until warm.Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

Recipe Notes

Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Cornelius the Pig — January 13, 2011 at 4:13 pm

    i should not be reading food blogs at lunchtime. i want this so much more than what i have packed… looks really great!

  2. #
    Cherine — January 14, 2011 at 8:11 am

    This dish looks wonderful.

  3. #
    ursula — January 14, 2011 at 8:45 am

    That looks sooo good, I love pesto! (then again, I love all pasta dishes!)

  4. #
    Ema — January 14, 2011 at 7:15 pm

    thanks for posting this one, definitely repeat usage! Yum 🙂

  5. #
    Jenn — January 16, 2011 at 6:08 am

    This sounds great. I am just starting to really like pesto.

  6. #
    Kye — January 18, 2011 at 2:35 am

    I made this today using your recipe! It was so easy and was… just blown away by how yummy it was! Thanks so much, it's great! 😀

  7. #
    Isabella — October 29, 2011 at 10:01 am

    Hey love this blog. I look at so many blogs. I'll tell you my absolute favourite,
    So great!
    Check it out!
    If you like it subscribe!


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