Creamy Tuscan Chicken Pesto Pasta
70% authentic · Italian-American Fusion
A rich and decadent twist, this version incorporates sun-dried tomatoes and heavy cream into the pesto sauce for a luxurious flavor profile.
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Ingredients
- Boneless, skinless chicken thighs1 lb
- Fettuccine pasta12 oz
- Fresh basil leaves1.5 cups, packed
- Pine nuts1/4 cup
- Garlic cloves3
- Parmesan cheese, grated1/2 cup
- Heavy cream1 cup
- Sun-dried tomatoes in oil, drained and chopped1/2 cup
- Extra virgin olive oil1/4 cup
- Saltto taste
- Black pepperto taste
- Waterfor boiling pasta
Steps
- 1
Cook fettuccine pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, prepare the pesto base: In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
- 3
Add half the Parmesan cheese and pulse again. Set aside.
- 4
Cut chicken thighs into bite-sized pieces. Season with salt and pepper. Pan-sear chicken in a skillet with a little olive oil until golden brown and cooked through.
- 5
Remove chicken from skillet and set aside. Add heavy cream and chopped sun-dried tomatoes to the skillet. Simmer gently for 2-3 minutes.
- 6
Stir in the pesto mixture and cook for another minute until slightly thickened. Season with salt and pepper.
- 7
Add the cooked pasta and chicken back to the skillet with the sauce. Toss to combine. Add reserved pasta water as needed to reach desired consistency.
- 8
Serve immediately, garnished with remaining Parmesan cheese and fresh parsley.
