Chicken Pesto Fettuccini with Sun-Dried Tomatoes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Pesto sauce, fresh fettuccini, chicken and sun-dried tomatoes… A perfect traditional Italian dish for a special dinner with family and friends.

Course: Main, Main Course
Cuisine: Italian
Servings: 8
Ingredients
Pasta
  • 8 portions fresh fettuccine (about 2 1/2 lbs or 1.13 kg)
  • 1 1/2 tbsp coarse sea salt
  • 1/2 cup reserved pasta water (save a cup after the pasta's cooked)
Pesto
  • 2 cloves garlic
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups basil leaves (1.4 oz or 40 g)
  • 1/3 cups pine nuts
  • 1/4 cup olive oil
  • 1/2 cup freshly grated parmesan cheese
Chicken
  • 1.3 lbs boneless skinless chicken breast (4 small) (0.6 kg)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp oil from the jar of sun-dried tomatoes
  • 2 cloves garlic, minced
Remaining Ingredients
  • 1/2 cup pitted sun dried black olives
  • 3 oz sun dried tomatoes (85 g)
  • Fresh basil, shaved parmesan and extra virgin olive oil to top the pasta
Instructions
Preparing the Pesto:
  1. Add (from the list of pesto ingredients) the garlic, sea salt, black pepper, basil leaves, pine nuts, olive oil and parmesan cheese to a small food processor or blender. Blend until the ingredients are well combined and form a paste. Set aside.

Preparing the Chicken:
  1. Butterfly the chicken breast (cut each chicken breast across the centre to form two thinner pieces of chicken). This helps the chicken sear quickly and cook evenly.

  2. Season the chicken with salt and pepper.

  3. Heat the olive and sun-dried tomato oil on a large pan between medium high and high.

  4. Carefully place the chicken breasts in the pan and distribute the minced garlic over the pieces of chicken.

  5. Sear/brown the chicken on both sides. This should take about 8 minutes, total. Cut through the largest piece of chicken to make sure it's cooked through.

Preparing the Pasta
  1. Bring a large pot of water and 1 1/2 tbsp of coarse sea salt to a rapid boil (do not add oil).

  2. Add the fettuccine to the boiling water and stir immediately to avoid sticking.

  3. Cook the fresh pasta for about 2 minutes (until al dente), stirring occasionally.

  4. Before draining the pasta, reserve 1 cup of the pasta water and set aside.

  5. Drain the pasta in a colander (do not rinse the pasta).

  6. Transfer the pasta to a large bowl.

  7. Immediately add the pasta water, pesto, black olives, sun-dried tomatoes and chicken over the pasta and toss (with tongs) until the pasta is completed coated.

  8. Place the pasta on a serving dish or bowl and garnish with fresh basil, shaved parmesan cheese and olive oil.

  9. Serve the pasta hot with a side of crusty bread and a good glass of wine. Enjoy!

Recipe Notes