Ingredients

• 1 to 2 pounds of fresh fettuccini pasta(can be boxed fettuccini, but fresh taste does taste best) 
• ½ cup of fresh pesto
• 2 chicken cutlets 
• Chicken seasoning of your choice ( I prefer the McCormick Perfect Pinch Chicken Seasoning)  
• ½ cup of freshly shredded asiago cheese
• 2 tablespoons of grated parmesan reggiano cheese
• 1 tablespoons of olive oil
• 1 tablespoon of butter
• Teaspoon of salt

Materials 

• Pasta pan filled with water
• Frying pan 
• Strainer 
• Tongs

Directions 

1. Rinse chicken cutlets under water and season them generously with the chicken seasoning. The sauté those in the frying pan with a tablespoon of olive oil for about 5 minutes on each side until they are juicy and tender. 
2. Boil about 8 cups of water in a pan with 1 teaspoon of salt and then add in fresh fettuccini pasta and cook the pasta for about 7 minutes or until tender. Then strain the pasta, place the pasta back inside the pan, pour 1 tablespoon of olive oil into the pasta and toss the pasta in it. Next, add in a tablespoon of butter and taste that into the pasta as well. The butter helps add more flavor. 
3. Now place the pan of pasta back on the stove on low heat and add in about ¾ cup of pesto to the pasta and toss the pasta around in the pesto with the tongs for about a 1 minute. 
4. Scoop pesto-covered fettuccini onto some plate, cut the seasoned chicken cutlets up and toss them onto the fettuccini, sprinkle on some asiago cheese and parmesan reggiano and serve up hot for a mouthwatering pasta dish that should feed about two people easily. 

Image via Wikipedia