Loading...

Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.

While the pasta cooks, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add the seasoned chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Reduce the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until it slightly thickens. Stir in 1 cup of freshly grated Parmesan cheese until completely melted and smooth.

Remove the skillet from the heat. Stir in the basil pesto until well combined. Season the sauce with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Add the cooked fettuccine and cooked chicken pieces back into the skillet with the sauce. Toss gently to coat everything evenly. If needed, return to low heat for 1-2 minutes to warm through, but do not boil the sauce.

Serve immediately, garnished with chopped fresh basil and additional grated Parmesan cheese.


Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.

While the pasta cooks, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add the seasoned chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Reduce the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until it slightly thickens. Stir in 1 cup of freshly grated Parmesan cheese until completely melted and smooth.

Remove the skillet from the heat. Stir in the basil pesto until well combined. Season the sauce with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Add the cooked fettuccine and cooked chicken pieces back into the skillet with the sauce. Toss gently to coat everything evenly. If needed, return to low heat for 1-2 minutes to warm through, but do not boil the sauce.

Serve immediately, garnished with chopped fresh basil and additional grated Parmesan cheese.
