Pesto Chicken Fettuccini Carbonara Recipe

Name: Pesto Chicken Fettuccini Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast; 1 lb bacon; 1/3 cup parmesan cheese, Grated; 1/3 cup asiago cheese, Grated; 1/3 cup fontina, Grated; 16 ounces fettuccine pasta or 16 ounces tagliatelle pasta noodles; 1/2 cup butter; 1 cup heavy cream; 1/2 cup pesto sauce; 1 garlic clove, chopped; 1/2 tablespoon salt; 1/2 tablespoon pepper; 2 tablespoons olive oil

Servings: persons

1 lb chicken breast
1 lb bacon
1/3 cup parmesan cheese, Grated
1/3 cup asiago cheese, Grated
1/3 cup fontina, Grated
16 ounces fettuccine pasta or 16 ounces tagliatelle pasta noodles
1/2 cup butter
1 cup heavy cream
1/2 cup pesto sauce
1 garlic clove, chopped
1/2 tablespoon salt
1/2 tablespoon pepper
2 tablespoons olive oil

1
Start by cutting your chicken breasts into bite-sized cubes. Slice your bacon and cut into 1 inch strips. Add a tablespoon or so of olive oil to a hot pan and add your chicken. Season lightly with a little salt and cook until fully browned or about 4-6 flipping about 2-3 minutes inches Place chicken aside and cook bacon in a hot pan with olive oil and cook for about a minute before adding the clove of chopped garlic. Finish cooking bacon until it's crispy but not burnt.
2
Boil about a gallon of water over high heat. Season your water with a little salt and add the pasta until it's al dente, this will take 8-10 minutes. Strain your pasta and return to the pot.
3
In a saucepan melt the butter over medium heat. Lower heat then add the cream. Gradually add each cheese while stirring slowly and continuously until melted. Do not overheat the sauce or it will separate. Add the pesto and stir until well mixed.
4
Now for the marriage. Add the chicken, bacon with garlic, and your pesto-alfredo sauce to the pasta and integrate. The sauce will soften the bacon so if your bacon was not cooked crispy enough, it will end up softer. Salt and pepper to taste and serve with either salad or bread sticks and you have yourself a great tasting meal!

1808

kcal

Calories

112

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb chicken breast, 1 lb bacon, 1/3 cup parmesan cheese, Grated, 1/3 cup asiago cheese, Grated, and more.

Yes, Pesto Chicken Fettuccini Carbonara falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Chicken Fettuccini Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions