Chicken Alfredo Pesto Pasta
Creamy, flavorful, and bursting with Italian-inspired goodness, this Chicken Alfredo Pesto Pasta is the ultimate comfort dish that’s perfect for weeknight dinners or special occasions. Tender slices of perfectly seasoned chicken are layered over silky fettuccine pasta tossed in a luxurious sauce made with Alfredo, basil pesto, heavy cream, and Parmesan cheese. The blend of fresh, herby pesto with the rich, cheesy Alfredo creates a sauce that’s both indulgent and vibrant, while optional juicy cherry tomatoes add a pop of color and freshness. Garnished with fragrant basil leaves and more Parmesan, this one-pan pasta recipe is as easy as it is delicious—ready in just 40 minutes and perfect for serving family and friends.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 12 ounces fettuccine pasta
- 1 cup jarred Alfredo sauce
- 0.5 cup prepared basil pesto
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 cup cherry tomatoes (optional)
- 2 tablespoons fresh basil leaves for garnish
Instructions
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice the chicken into thin strips.
Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Reserve 1/4 cup of pasta water before draining the pasta.
In the same skillet used to cook the chicken, reduce the heat to low and add the Alfredo sauce, prepared pesto, heavy cream, and grated Parmesan cheese. Stir until the sauce is smooth and heated through, about 3-4 minutes. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the sauce.
Top the pasta with the sliced chicken and, if desired, cherry tomatoes for a burst of freshness and color.
Garnish with fresh basil leaves and additional grated Parmesan cheese before serving.
Serve immediately and enjoy your Chicken Alfredo Pesto Pasta!
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 5851 mg | 254% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.2 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
