Grammy's Kitchen · Pesto Pasta · Chicken Pesto Pasta
One of 66 pesto pasta recipes we measured
from natashaskitchen.com
133 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 16% | 12% |
| protein add | 133% | 22% |
| dairy | 140% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 133% | 18% |
| salt | 2% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb chicken breasts (trimmed) |
| 6 g | 1 tsp salt ((divided)) |
| 1 g | 1/4 tsp black pepper |
| 454 g | 1 lb asparagus (ends trimmed and cut into 2" pieces) |
| 476 g | 2 cups heavy whipping cream |
| 4 Tbsp pesto sauce | |
| 54 g | 4 Tbsp olive oil |
| 340 g | 12 oz fettuccini pasta ((or linguine)) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I didn't make this yet, I gave it 5 stars because it looks so darn good!! Just wondering if you add the heavy cream to the pan that the asparagus is sauted in? Or do you do the cream in a separate pot and add to the asparagus? Love all your recipes Natasha!” — a cook, 5.0★
“This was delicious, a great way to use up the pesto I froze from my garden basil last fall. I did add some fresh parmesan, but followed the recipe otherwise and we loved it!” — a cook, 5.0★