Name: Creamy Pesto Fettuccine with Chicken and Cherry Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 (6 oz.) boneless, skinless chicken breasts; 1/2 teaspoon salt; 1/2 cup prepared pesto; 1 pound fettuccine; 18 cherry tomatoes; 1/4 teaspoon black pepper; 1 tablespoon unsalted butter

Pesto Chicken

What ingredients do I need to make Pesto Chicken?

Can I use a different type of meat instead of chicken?

This delicious and easy-to-make Creamy Pesto Fettuccine with Chicken and Cherry Tomatoes recipe promises tender pieces of chicken, juicy cherry tomatoes, and al dente fettuccine enveloped in a rich, prepared pesto.

Milk

Tree Nuts

Wheat

Poultry

gram

chicken breast

Seasonings

salt

Pasta Sauces

basil pesto

Pastas & Noodles

fettuccine pasta

Fresh Vegetables

cherry tomato

black pepper

Butter & Margarine

unsalted butter

Vitamin A

Vitamins

Vitamin D

Sugar

Carbohydrates

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Protein

Dietary Fiber

Insoluble Fiber

Soluble Fiber

Iron

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Creamy Pesto Fettuccine with Chicken and Cherry Tomatoes

Meat & Seafood

Baking Goods

Pasta, Sauces, Grain

Produce

Dairy

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In a large pot, bring salted water to a boil and cook fettuccine until al dente, stirring occasionally, for about 12 minutes.

While the pasta boils, melt unsalted butter in a medium skillet over medium heat.

Season chicken breasts with salt and black pepper, place them in the skillet, and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side.

Transfer the chicken breasts to a plate, cover with foil to keep warm, and set aside.

In the same skillet, add cherry tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes.

Cut the cooked chicken breasts into bite-sized chunks.

Reserve 1 cup pasta water, drain the cooked fettuccine, and return it to the pot.

Add chicken chunks, cooked cherry tomatoes, prepared pesto, and reserved pasta water to the pot.

Stir well to combine and coat everything evenly in the pesto sauce.

Creamy Pesto Fettuccine with Chicken and Cherry Tomatoes

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