How To Make Chicken Pesto Pasta with Asparagus - Natasha's Kitchen

pesto sauce

🥗Healthier: homemade pesto

💰Cheaper: spinach + garlic + olive oil

Homemade pesto can be lower in calories and cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Cook 12 ounces of fettuccine noodles in boiling salted water according to package instructions.

Snap away the tough ends of the asparagus and cut them into bite-size pieces.

Slice 1 pound of chicken breasts in half lengthwise and season with about half a teaspoon of salt and a quarter teaspoon of black pepper.

Heat a large deep skillet over medium heat with 2 tablespoons of olive oil.

Add the chicken in a single layer and sauté until fully cooked through, about 3 minutes per side.

Remove the chicken from the pan and let it rest for 5 minutes before slicing it into bite-size strips.

In the same pan, add another 2 tablespoons of olive oil and the prepared asparagus; sauté for 2-3 minutes until crisp-tender.

Add 2 cups of heavy whipping cream to the pan, bring to a simmer, and cook for another 3 minutes, stirring occasionally.

Stir in 4 tablespoons of pesto sauce, then add the sliced chicken back to the pan and cook for another 2 minutes.

Season the sauce to taste, adding about half a teaspoon more salt if needed.

Once the pasta is cooked, drain it and add the cooked noodles to the sauce; stir to coat the noodles in the sauce and take it off the heat.

Add fresh basil to the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens