Chicken Alfredo Pesto Pasta
This Chicken Alfredo Pesto Pasta is a creamy, comforting one-pan dinner made with tender chicken, al dente pasta, a rich Parmesan sauce, and a fresh burst of basil pesto for incredible flavor in every bite.
Servings: 4
Ingredients
- 2 teaspoons olive oil
- 1 pound chicken breasts boneless and skinless, diced
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 4 garlic cloves minced
- 2 tablespoons butter
- 3 1/4 cups low-sodium chicken broth add more if needed for the pasta
- ½ pound spaghetti or fettuccine
- ¾ cup heavy cream or half & half
- 1 cup grated Parmesan cheese
- ½ cup basil pesto store-bought or homemade
- fresh parsley to garnish
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the diced chicken, season with salt and black pepper, and cook for 4–5 minutes until lightly golden. Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Stir in the butter and let it melt completely around the chicken.
- Pour in the chicken broth and bring to a gentle boil. Add the spaghetti and cook, stirring occasionally, until al dente (about 10–12 minutes), adding more broth if needed to prevent sticking.
- Reduce the heat to low and stir in the heavy cream, grated Parmesan, and basil pesto. Mix until the sauce is smooth and creamy, coating both the pasta and the chicken.
- Sprinkle with fresh parsley and extra Parmesan if you’d like. Serve warm and enjoy!
Video
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to loosen up the sauce.
Nutrition
Calories: 560kcal | Carbohydrates: 45g | Protein: 43g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 1245mg | Potassium: 683mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1711IU | Vitamin C: 3mg | Calcium: 333mg | Iron: 2mg