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Chicken Pesto Pasta

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4 to 6 servings



  • 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


Sprinkle chicken with salt and pepper.

In a very large skillet, heat olive oil over medium heat. Add chicken and cook for 2 to 3 minutes per side or until golden brown. Remove from skillet and cut into ½-inch pieces.

Add onion and bell pepper to skillet and cook for 3 to 4 minutes or just until tender. Add squash and zucchini and cook for 3 to 4 minutes or just until tender. Stir in cream and pesto; cook for 5 minutes or until slightly thickened. Add pasta and chicken, tossing gently to coat. Cook until mixture is heated through. Serve immediately.

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