Chicken Fettuccine with Pesto Cream Sauce


  • 3 boneless skinless chicken breast halves
  • Salt and ground pepper
  • 1 tablespoon butter
  • 1/2 pound fettuccine
  • 1/2 cup basil pesto
  • 1/4 cup heavy cream


  1. Place chicken breasts between two pieces of plastic wrap. Pound chicken to an even 3/4-inch thickness with a meat mallet. Season with salt and pepper.
  2. Heat butter in a large nonstick skillet and cook the chicken until golden brown about 4 minutes per side. Slice each piece across the grain into 4 strips then keep warm.
  3. Cook pasta until al dente. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
  4. In a small saucepan, warm pesto over low heat and stir in cream. Toss pasta with reserved cooking water and half the sauce. Transfer pasta to serving dish and top with chicken.