12/24/2025
Chicken Pesto Fettuccine Alfredo
Serves 4
Ingredients:
For Pasta:
1 lb dried fettuccine
1 1/2 cup heavy cream
1 1/2 cup grated Parmesan
1/4 cup Redmond Farms Raw Butter
1 tsp Real Garlic Salt
1/2 tsp Black pepper
For Chicken Breasts:
2-3 Chicken breasts
2-3 Tbsp Avocado Oil
1 tsp Real Garlic Salt
1/2 tsp cracked black pepper
1 Redmond Farms House Made Pesto (located in the freezer section)
Extra Virgin Olive Oil, to garnish
Parmesan, to garnish
Directions:
1. Season both sides of chicken breasts with Garlic Real Salt and freshly cracked black pepper.
2. In a hot skillet, heat avocado oil over medium-high heat. Sear both sides of the chicken breasts until golden brown.
3. Reduce the heat to medium-low, cover, and continue cooking on the stovetop until the chicken is cooked throughly. Alternatively, finish the chicken in a preheated oven. Once cooked, remove the chicken from the pan and set aside to rest.
4. While the chicken rests, bring a large pot of water to a rolling boil. Add a generous amount of real salt to season the water (and the pasta).
5. Cook the fettuccine noddles according to the package directions until al dente (firm to the bite), stirring occasionally. Drain well.
6. While the pasta cooks, in a separate medium pot, combine heavy cream, grated Parmesan cheese, butter, Garlic Real Salt, and cracked pepper.
7. Bring the mixture to a simmer, whisking occasionally, just until the Parmesan has melted.
8. Add the cooked and drained fettuccine directly into the pot with the cream sauce and toss to coat evenly.
9. Slice the rested chicken breasts into thin pieces & serve on top of the fettuccine Alfredo.
10. Dollop Redmond Farms House Made Pesto on top of pasta. Finish with a final sprinkling of grated Parmesan, a drizzle of extra virgin olive oil and a pinch of Real Salt Sundance Flake Finishing Salt.
