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Bring a large pot of salted water to a boil for the fettuccine. Cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

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

Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until the sauce slightly thickens.

Stir in the grated Parmesan cheese until melted and smooth. Remove from heat and stir in the basil pesto until fully combined.

Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.

Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Serve immediately, garnished with extra grated Parmesan cheese if desired.


Bring a large pot of salted water to a boil for the fettuccine. Cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

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

Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until the sauce slightly thickens.

Stir in the grated Parmesan cheese until melted and smooth. Remove from heat and stir in the basil pesto until fully combined.

Add the fresh spinach to the sauce, stirring until it wilts, about 1-2 minutes.

Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Serve immediately, garnished with extra grated Parmesan cheese if desired.
