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Chicken Fettuccine with Pesto Cream Sauce

Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.

Source: Everyday Food, September 2005
Total Time Prep Servings



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How would you rate this recipe?
  • gmkara1
    14 SEP, 2018
    horrible. Done with martha's crap. Year ago, when she spent time on each recipe her stuff was good. Now, it's all about sell, sell,..... no quality whatsoever
  • leslie.odom
    20 FEB, 2017
    My Italian inspired Valentine's Day dinner turned out superb. I loved how easy, fast and delicious it was to prepare. I am no cook but I felt like a true Italian chef. I purchased heart shape pasta from Italy and then I used a dry pesto, Purdue Chicken packets already pre seasoned with and italian seasonings and it turned out very flavorful.
    • MS11696060
      3 JAN, 2018
      i also like pesto made with pecans. they have such a nice sweetness.
  • shalusharma16
    14 JUN, 2017
    Wow! Loved the dish. Made a few changes. Added generous fresh chopped garlic, salt, along with other Italian herbs. Added mushrooms to the pesto. Doubled the sauce. In the end added cherry tomatoes and cooked for a minute. Topped with fresh basil leaves. I'm in love with this recipe. Making it again.
  • kvnsgrl
    30 DEC, 2013
    My husband thought the sauce needed a little more flavor, but I did enjoy it.
  • fayeralston
    10 JUN, 2013
    This is great! My pesto was in a jar from Stonewall Kitchen - I didn't have cream so used milk with a tiny bit of added butter (1/2 tablespoon) and added about a scant tablespoon of flour to thicken more. Salt, pepper and perfect! So simple and about 20 minutes to finish.
  • Eat Only If Its Oh So Good
    16 APR, 2013
    Very very good. I sautéed fresh garlic along with the chicken, added basting oil and butter and caramelized the chicken. I also doubled the cream sauce as it was a little too dry. This recipe is full of flavor and displays beautifully in front of friends and family. You'll look like a superstar chef with this one.
  • Sabina Stroescu
    29 SEP, 2012
    i didn't make it yet, but I can tell you what it laks : parmesan !
  • James Wilson
    17 SEP, 2012
    After reading the other reviews I added extra salt and pepper, some garlic, 1/2 chopped red chili and a 1/4 cup of chicken stock instead of the reserved pasta water. AMAZING!
  • pkparker
    18 JUN, 2012
    OK have to say - A M A Z I N G - with one exception. Yes, rather bland. But it's the pesto cream sauce. I seasoned the chicken GENEROUSLY. We had to add a bit of salt - and we NEVER add salt to anything - to the pasta/chicken mix once it was served. Once you can get past that little problem this is THE most tasteful dish. SO good! Just remember to season a bit more than usual ...
  • lindalove
    19 JUN, 2011
    This recipe has a short ingredient list but turns out a restaurant-worthy dish. Don't use jarred pesto like I did. Homemade pesto can lend a fresh brightness that jarred could never do.

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