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Chicken Pesto with Fettuccine and Spinach

Chicken Pesto with Fettuccine and Spinach

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Campbell's Kitchen

This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce...and since it cooks in just one skillet, clean-up is a breeze!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 786 kcal
  • 39%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 55 g
  • 110%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet


  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Reduce the heat to medium. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Stir in the broth and pesto sauce. Add the spinach. Cover and cook for 5 minutes or until the spinach is wilted.
  3. Stir in the fettuccine. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese, if desired.
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Cookin for 5

LOVE IT! I added mushrooms, roma tomatoes and garlic salt to taste. I also added two cloves of fresh pressed garlic to the onion as it cooked. I doubled the chicken broth, spinach and fettuccine so I had extra left over, and added Wonder Flour to thicken up the sauce a bit and it turned out wonderful! There was no need to double the pesto.


This was delicious! As i was eating it, i decided that next time i will add mushrooms. Also, i used a 6.7 oz jar of pesto and it still seemed to have too much of a pesto taste. Next time I will back it off a little. Besides that, It was great! Definitely something we will have again!


This is a very easy recipe but quite tasty. I added the pesto slowly to my taste as well. I didn't want it to overpower the dish. I think adding fresh tomatoes would have been a good addition.