Spicy Lemon Garlic Chicken Alfredo with Creamy Basil Pesto
Juicy chicken breast strips are sautéed with garlic, chili, and zesty lemon, then tossed with creamy Alfredo sauce and a swirl of fresh basil pesto. This pasta is indulgent, fragrant, and packed with Mediterranean flavors — perfect for a weekend dinner or special meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings:2–3
Ingredients
For the Chicken
2 boneless, skinless chicken breasts, sliced into strips
1 tbsp olive oil
2 cloves garlic, minced
½ tsp chili flakes
1 tsp lemon zest
1 tbsp lemon juice
Salt & pepper to taste
For the Alfredo Sauce
1 cup milk (or cream for richer sauce)
2 tbsp olive oil
2 tbsp all-purpose flour
¼ cup grated Parmesan cheese
1 clove garlic, minced
Salt & pepper to taste
For the Basil Pesto
1 cup fresh basil leaves
2 tbsp olive oil
1 tbsp pine nuts
1 clove garlic
2 tbsp Parmesan cheese
Pinch of salt
For the Pasta
250g (about 8 oz) fettuccine or spaghetti
Instructions
Step 1: Cook the Pasta
Boil pasta in salted water according to package instructions until al dente.
Reserve ½ cup pasta water and drain.
Step 2: Prepare the Chicken
Heat olive oil in a skillet over medium-high heat.
Add chicken strips, garlic, chili flakes, lemon zest, salt, and pepper.
Saute 5–6 minutes until golden and cooked through.
Add lemon juice and toss, then remove chicken from skillet and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, melt butter and sauté garlic for 30 seconds.
Sprinkle flour over butter and whisk for 1 minute to form a roux.
Slowly add milk or cream, whisking continuously until smooth and slightly thickened.
Stir in Parmesan cheese, and season with salt and pepper.
Step 4: Make the Basil Pesto
In a small food processor, blend basil, olive oil, pine nuts, garlic, Parmesan, and salt until smooth.
Adjust oil for desired consistency.
Step 5: Combine Everything
Add cooked pasta to the Alfredo sauce, tossing to coat.
Stir in chicken.
Drizzle basil pesto over the pasta and gently fold to create swirls.
If the sauce is too thick, add a splash of reserved pasta water.
Step 6: Serve
Plate the pasta, drizzle extra pesto on top, and sprinkle with Parmesan and fresh basil.
Optional: add a pinch of chili flakes for extra heat and lemon wedges on the side.
Tips
Use whole wheat or gluten-free pasta for a healthier twist.
Add sauteed spinach or cherry tomatoes for extra veggies.
Basil pesto can be prepared ahead and stored in the fridge for 2–3 days.
Frequently Asked Questions
Q1: Can I make this dish lighter?
Yes — use low-fat milk instead of cream and reduce butter to 1 tbsp.
Q2: Can I prepare chicken ahead of time?
Yes — cooked chicken can be stored in the fridge and added directly to the Alfredo sauce when ready.
Q3: Can I freeze leftovers?
Pasta with sauce can be frozen, but pesto is best added fresh after reheating.
Nutritional Information
Calories: 550 kcal
Protein: 35g
Carbs: 45g
Fat: 25g
Fiber: 3g