Instructions
Step 1: Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Step 2: Season the chicken breasts with garlic powder, Italian seasoning, paprika, salt, and black pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat.
Step 4: Cook the chicken for 5 to 7 minutes per side until golden brown and fully cooked.
Step 5: Remove the chicken from the skillet and let it rest before slicing.
Step 6: In the same skillet, melt the butter and sauté the minced garlic until fragrant.
Step 7: Stir in the heavy cream and basil pesto until smooth.
Step 8: Add the Parmesan cheese and stir until melted and creamy.
Step 9: Mix in the spinach and corn and cook until the spinach wilts.
Step 10: Add the cooked fettuccine and toss until evenly coated in the creamy pesto sauce.
Step 11: Top the pasta with sliced chicken and garnish with chopped parsley.
Step 12: Serve warm with extra Parmesan cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the pasta and chicken to cool completely and freeze in freezer-safe containers for up to 2 months.
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to keep the sauce smooth and creamy.
Continue on the next page