Recipe Details

Serves: 4 to 6
Prep time: 20 minutes
Cook time: About 30 minutes

Ingredients

Grilled Chicken

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 to 2 teaspoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ¾ teaspoon salt
• ¼ teaspoon black pepper

Nut-Free Spinach Pesto

• 3 packed cups fresh spinach
• ½ cup fresh basil leaves
• 2 garlic cloves
• ½ cup freshly grated Parmesan cheese
• ⅓ cup olive oil, plus more as needed
• ½ teaspoon salt
• ¼ teaspoon black pepper

Pasta and Cream Sauce

• 12 ounces fettuccine
• ½ cup heavy cream
• ½ to ¾ cup reserved pasta water
• Additional Parmesan cheese, for serving
• Freshly cracked black pepper, for serving

Directions

Prepare the Chicken

Slice the chicken breasts horizontally into thinner cutlets so they cook evenly. Pat them dry with paper towels.

Place the chicken in a shallow dish. Drizzle with the olive oil and lemon juice, then season both sides with the garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.

Let the chicken sit while you bring the grill pan to temperature.

Cook the Chicken

Heat a cast-iron grill pan over medium-high heat. Once the pan is hot, add the chicken in a single layer.

Cook for about 4 to 6 minutes per side, depending on thickness, until the outside is nicely browned and the thickest part of the chicken reaches an internal temperature of 165°F.

Transfer the chicken to a plate and let it rest for 5 minutes before slicing.

Make the Spinach Pesto

Add the spinach, basil, garlic, Parmesan, olive oil, salt, and black pepper to a blender or food processor.

Blend until smooth, stopping to scrape down the sides as needed. Add another small drizzle of olive oil if the pesto needs help coming together.

Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to the package directions.

Before draining, reserve at least 1 cup of the pasta water. Drain the pasta and set it aside briefly.

Finish the Sauce

Set a large skillet or the empty pasta pot over very low heat. Add the heavy cream and about ½ cup of the reserved pasta water, then stir in the spinach pesto.

Keep the heat very low while the cream, pesto, and pasta water come together. Do not let the sauce boil. High heat can cause the cream to separate and can dull the fresh green color of the pesto.

Add the drained fettuccine and toss gently until the pasta is evenly coated and warmed through. Add more reserved pasta water a little at a time until the sauce is smooth and silky enough to cling to the noodles.

To Serve

Divide the creamy spinach pesto fettuccine among plates and top with the sliced grilled chicken.

Finish with additional Parmesan and freshly cracked black pepper. Serve while the pasta is warm and the sauce is still silky.

A Little Note From My Kitchen

I prefer fettuccine for this recipe because the wider noodles hold onto the creamy pesto really well, but spaghetti will work too if that is what you already have.

The lemon belongs on the chicken rather than in the cream sauce. It adds a little brightness without risking the sauce breaking, and it gives the grilled chicken just enough freshness to balance the pasta.

The most important part of the recipe is keeping the sauce over very low heat. Once the heavy cream and pesto are in the pan, this is not the time to turn up the burner and hurry things along. Low and slow keeps the sauce smooth and helps the spinach pesto hold onto that pretty green color.