Pesto Chicken Fettuccine with Crispy Garlic, Pepper & Caper Topping

Pesto Chicken Fettuccine

with Crispy Garlic, Pepper & Caper Topping

30 MIN
4 Servings
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From the Test Kitchen

To deliciously bring together tender fettuccine and spinach, we’re tossing them with our vibrant basil pesto and creamy mascarpone cheese to create a verdant, creamy sauce––the perfect base for Italian-seasoned chicken and a piquant topping of pan-crisped garlic, roasted peppers, and currants.
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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Pesto Chicken Fettuccine with Crispy Garlic, Pepper & Caper Topping
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ lb Fettuccine Pasta
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • ¼ cup Cream
  • ⅓ cup Basil Pesto
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Mascarpone Cheese
  • 2 Tbsps Dried Currants
  • 2 oz Sliced Roasted Red Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers; place in a bowl. Add the currants and vinegar.

Crisp the garlic & make the topping
2 Crisp the garlic & make the topping

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until golden brown and crispy. Transfer to the bowl of pepper-currant mixture; season with salt and pepper. Stir to combine.

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Cook the pasta
4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the spinach, pesto, mascarpone, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the spinach has wilted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the garlic-pepper topping and garnish with the parmesan. Enjoy!

Tips from Home Chefs

Pesto Chicken Fettuccine

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers; place in a bowl. Add the currants and vinegar.

2 Crisp the garlic & make the topping

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until golden brown and crispy. Transfer to the bowl of pepper-currant mixture; season with salt and pepper. Stir to combine.

Crisp the garlic & make the topping
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*An instant-read thermometer should register 165°F.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the spinach, pesto, mascarpone, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the spinach has wilted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the garlic-pepper topping and garnish with the parmesan. Enjoy!

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