Begin by bringing a large pot of salted water to a boil. You want the water to taste like the sea—this is crucial for seasoning your fettuccini pasta. Once boiling, add the pasta and cook according to package instructions until it reaches your desired doneness. Remember to save some pasta water before draining!
While the pasta is cooking, let’s focus on the chicken. Take your chicken breasts and slice them in half lengthwise. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper, ensuring they are evenly coated.
Heat a large, deep skillet over medium heat and add 2 tbsp olive oil. Once the oil is hot, carefully place the seasoned chicken in a single layer. Sauté for about three minutes on each side, or until fully cooked and golden. Remove the chicken from the skillet and allow it to rest for five minutes before slicing into bite-sized strips.
Now, let’s sauté our asparagus. In the same skillet, add another 2 tbsp olive oil and toss in the trimmed asparagus pieces. Sauté for 2 to 3 minutes, stirring occasionally, until they are crisp-tender.
Next, it’s time to make the sauce. Pour in 2 cups heavy whipping cream to the skillet, bringing it to a gentle simmer. Cook for about three minutes while stirring occasionally until it thickens slightly.
Stir in the 4 tbsp pesto sauce and return the sliced chicken to the pan. Allow it to cook for another two minutes, letting the flavors meld together. Make sure to season the sauce with the remaining 1/2 tsp salt or more to taste.
Finally, it’s time to combine everything! Add the drained pasta to the skillet, tossing it gently to coat the noodles in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Remove the skillet from heat and serve the Creamy Chicken Pesto Pasta right away. You can garnish with fresh basil or parsley for an extra pop of color and flavor.
Enjoy your delicious creation! This dish is sure to be a hit at the dinner table.
