Paula Deen Chicken Pesto Pasta

Paula Deen chicken pesto pasta is a creamy fettuccine dinner made with chicken tenderloins, zucchini and prepared pesto, ready in 20 minutes. This easy one-skillet weeknight dinner fits Sunday dinner, church supper and potluck night, since it serves 4 to 6 people.

Cook the squash and zucchini just until tender, because that keeps every slice crisp and bright green. Go much longer and they turn soft and watery, which thins out the cream sauce.

Paula browns the chicken first and cuts it into small pieces afterward, so the cooked pieces stay juicy and soak up the pesto. Simmering the cream with the pesto for 5 minutes also gives you a sauce that clings to the fettuccine without any flour.

Paula Deen Chicken Pesto Pasta

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

820

kcal

Golden chicken, tender vegetables and ribbons of fettuccine come together in a silky pesto cream sauce. The sauce thickens right in the skillet, so every strand of pasta gets coated.

Ingredients

• 1 lb chicken tenderloins
  

• ½ teaspoon salt
  

• ½ teaspoon ground black pepper
  

• 1 tablespoon Olive oil
  

• 1 small onion, thinly sliced
  

• 1 red bell pepper, thinly sliced
  

• 1 yellow squash, halved lengthwise and thinly sliced
  

• 1 zucchini, halved lengthwise and thinly sliced
  

• 2 cups heavy whipping cream
  

• ¼ cup prepared pesto
  

• 1 (16-oz) package fettuccine, cooked according to package directions and kept warm
  

Directions

• Season the chicken: Sprinkle 1 pound chicken tenderloins with 1/2 teaspoon salt and 1/2 teaspoon pepper. Do it on both sides so the seasoning goes all the way through.
• Brown the chicken: Heat 1 tablespoon olive oil in a very large skillet over medium heat, then add the chicken. Cook for 2 to 3 minutes per side until golden brown, then cut it into 1/2-inch pieces.
• Cook the onion and pepper: Add 1 thinly sliced small onion and 1 thinly sliced red bell pepper to the same skillet. Cook for 3 to 4 minutes, just until tender.
• Add the squash: Add 1 yellow squash and 1 zucchini, both halved lengthwise and thinly sliced. Cook for 3 to 4 minutes, just until tender, so they keep a little bite.
• Make the sauce: Stir in 2 cups heavy whipping cream and 1/4 cup prepared pesto. Cook for 5 minutes, until the sauce is slightly thickened.
• Toss and serve: Add 1 package cooked, warm fettuccine and the chicken, tossing gently to coat. Cook until everything is heated through, then serve immediately.

Tools for this recipe

• OXO 12-inch locking tongs, OXO 5-quart stainless steel colander, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, slice the breasts into thin cutlets so they cook as fast as tenderloins would. Cook them until golden and no longer pink inside, then cut them into 1/2-inch pieces.

How long do leftovers keep?

Store the pasta in an airtight container in the fridge for up to 3 days. The sauce soaks into the noodles as it sits, so stir in a splash of cream or milk when you reheat it on the stovetop.

Can I make this ahead for a potluck?

The vegetables and chicken can be cooked a few hours ahead, but the finished dish tastes best fresh. For a potluck, make the sauce right before you leave and toss it with the pasta at the last minute.

Can I use homemade pesto?

Homemade pesto works just as well as the prepared kind. Use the same 1/4 cup, and taste before adding more, since fresh basil pesto can be stronger than store-bought.

What's the biggest mistake with this pasta?

Overcooking the squash and zucchini is the most common problem, because they release water and thin the sauce. Pull them off as soon as they're just tender and let the cream do the thickening.