Imagine twirling your fork into a plate of luxuriously creamy pasta, where every bite is a perfect harmony of rich pesto, tender chicken, and velvety Alfredo sauce. This isn't just another pasta recipe - it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. Whether you're a busy home cook or a passionate foodie, this Creamy Pesto Alfredo Chicken Pasta will become your new obsession, promising restaurant-quality flavor in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 1 lb chicken breast, sliced
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of fettuccine pasta, 1 lb of sliced chicken breast, 1 cup of heavy cream, 1/2 cup of pesto sauce, 1/2 cup of grated Parmesan cheese, 2 tablespoons of olive oil, salt, pepper, and fresh basil for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the fettuccine pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced chicken breast to the skillet. Season the chicken with salt and pepper to taste.
- Cook the chicken for about 5-7 minutes, or until it is golden brown and cooked through, stirring occasionally. Ensure that the internal temperature of the chicken reaches 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, reduce the heat to medium and pour in the 1 cup of heavy cream. Stir the cream gently, scraping up any browned bits from the bottom of the skillet for added flavor.
- Add the 1/2 cup of pesto sauce to the cream and mix well until combined. Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained fettuccine directly to the skillet with the creamy pesto sauce.
- Stir in the cooked chicken and 1/2 cup of grated Parmesan cheese. Toss everything together until the pasta and chicken are well coated with the sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Remove the skillet from the heat and taste the pasta. Adjust the seasoning with additional salt and pepper if necessary.
- Serve the creamy pesto Alfredo chicken pasta hot, garnished with fresh basil leaves and extra grated Parmesan cheese if desired. Enjoy your delicious Italian dish!
Tips
- Use freshly grated Parmesan cheese for maximum flavor - pre-packaged cheese won't deliver the same depth.
- Don't overcook the chicken! Use a meat thermometer to ensure it reaches 165°F for perfect tenderness.
- Reserve some pasta water before draining - its starchy magic helps create a silkier, more cohesive sauce.
- For extra richness, consider using a mix of heavy cream and half-and-half.
- Toast your chicken's seasoning by letting it sit with salt and pepper for a few minutes before cooking.
- Chop fresh basil just before serving to maintain its vibrant color and aromatic flavor.
- If the sauce feels too thick, gradually add reserved pasta water to achieve your desired consistency.
Nutrition Facts
Calories: 745kcal
Carbohydrates: 46g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 145mg
