Pesto Chicken Alfredo
Indulge in the rich, velvety goodness of Pesto Chicken Alfredo, a heavenly fusion of creamy Alfredo sauce and vibrant basil pesto that takes classic pasta night to gourmet levels. Tender slices of perfectly seared, seasoned chicken breasts rest atop al dente fettuccine, all swirled in a luscious sauce made with heavy cream, Parmesan, and bold pesto. This easy yet elegant dish is ready in just 45 minutes, making it an ideal choice for both busy weeknights and special occasions. Garnish with fresh parsley for a pop of color and serve alongside crusty bread or a crisp salad for a complete, mouthwatering meal your family will love. Whether you’re craving comfort or sophistication, Pesto Chicken Alfredo delivers the best of both worlds!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 pieces garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup prepared basil pesto
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side or until fully cooked and golden brown. Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour in the heavy cream and bring it to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the cream thickens slightly.
Stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy. Season with the remaining 1/2 teaspoon of salt and black pepper to taste.
Add the basil pesto to the Alfredo sauce and stir until fully combined. If the sauce is too thick, stir in a small amount of the reserved pasta water to reach your desired consistency.
Toss the cooked fettuccine with the pesto Alfredo sauce until well coated. Add the sliced chicken on top of the pasta and toss gently to combine.
Serve the Pesto Chicken Alfredo warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
5205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.6 g | 457% | |
| Saturated Fat | 156.7 g | 783% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 6039 mg | 263% | |
| Total Carbohydrate | 270.9 g | 99% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 16.3 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1348 mg | 104% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1275 mg | 27% | |
*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.
