Creamy Pesto Chicken Alfredo Pasta
Description
Creamy Pesto Chicken Alfredo Pasta is the ultimate comfort food—a rich, velvety Alfredo sauce infused with fragrant basil pesto, tender pieces of pan-seared chicken, and perfectly cooked pasta. This dish combines the bold, herbal notes of pesto with the decadent creaminess of Alfredo for a flavorful, satisfying meal that’s easy enough for weeknights but indulgent enough for special occasions.
Ingredients (Serves 4–5)
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning
For the Sauce:
2 tbsp butter
4 cloves garlic, minced
1 ¾ cups heavy cream
½ cup whole milk (optional, to lighten the sauce)
¾ cup grated Parmesan cheese
½ cup basil pesto (store-bought or homemade)
Salt and pepper, to taste
For the Pasta:
12 oz fettuccine or penne pasta
Salt (for pasta water)
Optional Garnishes:
Fresh basil leave
Extra Parmesan cheese
Cracked black pepper
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil
Add pasta and cook according to package instructions until al dente.
Drain and set aside. Reserve ½ cup of pasta water for later.
2. Prepare the Chicken:
Pat chicken breasts dry, then season with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a skillet over medium heat. Add chicken and cook 5–7 minutes per side or until golden brown and internal temp reaches 165°F (75°C).
Remove from skillet, rest 5 minutes, then slice into strips or bite-sized pieces.
3. Make the Sauce:
In the same skillet, melt butter over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
Pour in the heavy cream and milk (if using). Bring to a simmer, then lower heat.
Stir in Parmesan cheese until melted and sooth
Mix in the basil pesto. Stir well to combine. Season with salt and pepper to tast.
If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency.
4. Combine:
Add cooked pasta and sliced chicken to the sauce. Toss to coat evenly.
Heat gently for 2–3 minutes to marry the flavors.
5. Serve:
Plate the pasta, garnish with extra Parmesan, basil, and cracked black pepper if desired.
Total Time
Prp time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Nutritional Information (Per Serving — 1/5th of recipe)
Nutrient Amount
Calories ~670 kcal
Protein ~36 g
Carbohydrates ~50 g
Fat ~36 g
Saturated Fat ~18 g
Cholesterol ~130 mg
Sodium ~550 mg
Fiber ~3 g
Sugar ~2 g
Note: Nutrition can vary based on ingredients (e.g., brand of pesto, cream, and pasta).
Frequently Asked Questions (FAQs)
Q1: Can I use store-bought pesto?
A: Yes! Store-bought pesto is perfectly fine for this recipe. Try to choose one with fresh, high-quality ingredients for best flavor.
Q2: How do I make this dish lighter?
A: Use half-and-half or just milk instead of heavy cream, and consider using grilled chicken breast and whole wheat pasta.
Q3: Can I use a different protein?
A: Absolutely. Shrimp, salmon, or even sautéed mushrooms for a vegetarian version work beautifully.
Q4: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen the sauce.
Q5: Can I freeze it?
A: It’s not ideal—cream sauces can separate when frozen and reheated. If you must freeze it, reh
eat slowly while stirring co