Basil Chicken Fettuccine Alfredo with Prosciutto

Basil Chicken Fettuccine Alfredo with Prosciutto Ingredients

• 1 pound linguine or fettuccini

• 1 bunch asparagus, cut into 1 inch pieces

• 1 tablespoon extra virgin olive oil

• 1 pound chicken tenders, cubed

• 2 tablespoons Italian seasoning

• 1/3 cup basil pesto

• 1 1/2 cups, plus 2 tablespoons parmesan cheese

• kosher salt and black pepper

• 4 tablespoons salted butter

• 2 cloves garlic, chopped

• chili flakes

• 1 cup low sodium chicken broth

• 1 cup heavy cream

• 3 ounces thinly sliced prosciutto

• fresh basil or micro basil, for serving

Instructions 1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. During the last 2-3 minutes of cooking add the asparagus. Drain.

2. In a large skillet, toss together the chicken, with the olive oil, Italian seasoning, and a big pinch of pepper. Add 2 tablespoons butter, then set over medium-high heat. Cook the chicken until crisp, about 5-8 minutes. Stir in 2 tablespoons of pesto, then cook another 2 minutes. Add the prosciutto to the pan and cook 1 minute to warm through. Turn the heat off and transfer everything to a plate.

3. To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in the remaining pesto and the parmesan, then toss in the pasta and asparagus. Cook 2 minutes. Stir in the chicken. Remove from the heat and top with fresh basil.

4. Serve immediately topped with prosciutto and greens. #basilchicken #alfredo #basilpesto #prosciutto #pasta #pastatiktok #fyp #foodtiktok #homecook #homecooking #foodie