Chicken Asparagus Pesto Pasta
This chicken asparagus pesto pasta features tender fettuccine pasta tossed with sautéed chicken, asparagus, and lots of flavorful pesto.
Servings 6 servings
Calories 471kcal
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
- Salt and pepper to taste
- 1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium shallot, minced
- 2 medium cloves garlic, minced
- 12 oz fettuccine pasta
- 3/4 cup homemade or jarred pesto
- 1/2 cup grated Parmesan cheese
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and saute 3-5 minutes until chicken is no longer pink. Transfer chicken to a bowl and set aside.
- Heat remaining 2 tablespoons olive oil in same pan over medium-high heat. Add asparagus and shallot and cook 3-5 minutes until asparagus is crisp-tender. Add garlic and cook 1 additional minute until fragrant. Remove from heat and set aside for a moment.
- Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta cooking water and drain fettuccine.
- Fold fettuccine, cooked chicken, and pesto into asparagus mixture until evenly coated, adding a splash of pasta water as needed to thin sauce. Season fettuccine with salt and pepper to taste.
- Sprinkle Parmesan over top of fettuccine and serve warm. Enjoy!
Notes
Storing Instructions
Store pasta in refrigerator up to 6 days.
Nutrition
Serving: 12 oz pasta | Calories: 471kcal | Carbohydrates: 66g | Protein: 19.9g | Fat: 14.4g | Saturated Fat: 2.7g | Cholesterol: 99mg | Sodium: 121mg | Potassium: 116mg | Fiber: 0.6g | Sugar: 1g | Calcium: 94mg | Iron: 4mg