Description
This Creamy Pesto Chicken Alfredo is a comforting and flavorful twist on the Italian classic, combining juicy chicken, rich Alfredo sauce, and vibrant basil pesto. Tossed with penne or fettuccine and finished with Parmesan and fresh basil, it’s a fast and satisfying dinner ready in just 35 minutes.
Ingredients
For the Pasta:
• 12 oz penne or fettuccine pasta
• Salt (for boiling water)
For the Chicken:
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp garlic powder
For the Alfredo Sauce:
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/3 cup basil pesto (store-bought or homemade)
• Salt and pepper, to taste
Optional Garnish:
• Fresh basil leaves
• Extra Parmesan cheese
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente, drain, and set aside.
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Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
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Make the Sauce: In the same skillet, melt butter. Add garlic and sauté for 1 minute. Stir in heavy cream and simmer for 2–3 minutes.
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Finish the Sauce: Add Parmesan cheese and pesto. Stir until creamy and thickened. Season with salt and pepper to taste.
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Combine: Return cooked pasta and chicken to the skillet. Toss to coat and heat through for 1–2 minutes.
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Serve: Garnish with fresh basil and extra Parmesan. Serve hot.
Notes
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Use rotisserie chicken for a quicker version.
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Substitute half-and-half for a lighter sauce.
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Add sun-dried tomatoes or spinach for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American