Pesto Fettuccine with Chicken Spinach and Roasted Red Peppers
Elevate your pasta night with this vibrant and flavorful Pesto Fettuccine with Chicken, Spinach, and Roasted Red Peppers. Perfectly al dente fettuccine is tossed in a luscious basil pesto sauce, then layered with tender slices of golden chicken, nutrient-packed baby spinach, and smoky roasted red peppers for a burst of color and taste in every bite. This quick and easy recipe is ready in just 35 minutes, making it ideal for busy weeknights or an impressive dinner party dish. Topped with freshly grated Parmesan cheese and a hint of red chili flakes for a touch of heat, this creamy yet light pasta dish is sure to become a family favorite. Whether you're searching for wholesome chicken recipes, creative pasta dishes, or simple pesto ideas, this recipe delivers on all fronts.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Garlic cloves
- 3 cups Baby spinach
- 1 cup Roasted red peppers
- 0.5 cup Basil pesto
- 0.25 cup Grated Parmesan cheese
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and sauté for 1 minute until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Slice the roasted red peppers into strips and add them to the skillet, cooking for an additional minute.
Lower the heat to low and stir in the basil pesto. Add the cooked fettuccine to the skillet, tossing everything together until the pasta is evenly coated with the pesto sauce. If needed, stir in a few tablespoons of the reserved pasta water to loosen the sauce.
Add the sliced chicken back into the skillet, tossing to combine and warm through.
Serve the pesto fettuccine hot, garnished with grated Parmesan cheese and a pinch of red chili flakes if desired.
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 3803 mg | 165% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 18.0 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
