Chicken Pesto Pasta

Chicken Pesto Pasta Recipe

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Patty Sandifer Baskin


Adapted from a Paula Deen recipe

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4-6 servings
Stove Top


1 pkg
16 oz. fettucine noodles
1 lb
chicken tenders
1/2 tsp
ea. salt and black pepper
1 Tbsp
olive oil
1 small
onion, thinly sliced
red bell pepper, thinly sliced
crookneck yellow squash, halved lengthwise then thinly sliced
zucchini, halved lengthwise then thinly sliced
2 c
heavy whipping cream
1/4 c
prepared pesto

How to Make Chicken Pesto Pasta


  • 1Prepare fettuccine according to package directions and keep warm. Sprinkle chicken with salt and pepper.
    In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 2 to 3 minutes per side, or until golden brown. Remove from skillet, and cut into ½-inch pieces.
    Add onion and bell pepper to skillet, and cook, over medium heat, for 3 to 4 minutes, or just until tender. Add squash and zucchini, and cook for 3 to 4 minutes, or just until tender. Stir in cream and pesto, and cook for 5 minutes, or until slightly thickened. Add pasta and chicken, tossing gently to coat. Serve immediately.

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About Chicken Pesto Pasta

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy