Here’s a rich and comforting recipe for Creamy Pesto Chicken Alfredo — the best of both worlds: herby pesto and velvety Alfredo sauce come together with tender chicken and pasta for a restaurant-worthy meal at home.
🍝 Creamy Pesto Chicken Alfredo
Ingredients:
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1 lb boneless skinless chicken breasts, cut into strips or bite-sized pieces
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2 tbsp olive oil or butter
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3 cloves garlic, minced
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2 cups heavy cream (or half & half for lighter version)
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1/2 cup grated Parmesan cheese
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1/4 cup prepared basil pesto (store-bought or homemade)
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12 oz fettuccine or penne, cooked and drained
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Salt and black pepper, to taste
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Optional garnish: extra Parmesan, fresh basil, red pepper flakes
🔪 Instructions:
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Cook the chicken:
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Season chicken with salt and pepper.
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Heat oil or butter in a large skillet over medium-high heat.
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Sear chicken pieces until golden and cooked through (about 5–6 minutes). Remove and set aside.
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Make the Alfredo sauce:
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In the same skillet, add a bit more butter if needed.
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Sauté garlic for 30 seconds until fragrant.
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Pour in the cream and simmer for 2–3 minutes.
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Stir in Parmesan cheese and cook until the sauce thickens slightly.
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Add pesto and combine:
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Stir in pesto and return chicken to the pan. Simmer for another 2 minutes.
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Toss with pasta:
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Add cooked pasta and toss to coat evenly in the creamy pesto Alfredo sauce.
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Adjust seasoning with salt and pepper as needed.
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Serve warm:
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Top with extra Parmesan, a sprinkle of red pepper flakes, or chopped fresh basil if desired.
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🍽 Variations:
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Swap chicken for shrimp or grilled vegetables for a vegetarian version.
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Use zoodles or chickpea pasta for a low-carb or gluten-free option.
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Add a handful of baby spinach or sun-dried tomatoes for extra flavor and color.
Would you like a one-pot version, a baked casserole style, or a lighter dairy-free alternative?