4 boneless, skinless chicken breast halves, cut into bite-size pieces
4 Tbsp. pesto
Salt and Pepper, to taste
How to make it
In a medium heavy saucepan, heat cream over medium heat. Add butter and stir until melted. Gradually add Parmesan cheese and stir until melted. Reduce heat to low and keep sauce warm.
Heat oil in a large skillet over medium heat. Add chicken and stir until until chicken is completely cooked, about 3-4 minutes. Transfer to a bowl, using a slotted spoon. Mix in 1 Tbsp. pesto.
Toss hot cooked fettuccine with remaining pesto and cheese sauce. Arrange pasta on a platter. Spoon chicken over and season with salt and pepper. Serve immediately. Pass additional grated Parmesan cheese.