Description
A comforting, creamy pasta dish made with juicy chicken, rich Alfredo sauce, and vibrant basil pesto. Perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 cups cooked fettuccine pasta (or penne, or any preferred pasta)
- 1 pound boneless, skinless chicken breasts (or substitute with grilled shrimp)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (or Pecorino Romano for a stronger flavor)
- 1/2 cup basil pesto (homemade or store-bought)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Chopped fresh basil, for garnish
Instructions
- Cook pasta according to package directions and set aside. Reserve a bit of pasta water for adjusting sauce if needed.
- In a large skillet over medium heat, warm olive oil. Season chicken with salt and pepper, then cook for 6–7 minutes per side until fully cooked.
- Remove chicken and let it rest before slicing into strips. Keep the juices for added flavor.
- In the same skillet, pour in heavy cream and let it simmer for 2–3 minutes. Stir in Parmesan cheese and pesto until the sauce becomes smooth. Add reserved pasta water if the sauce is too thick.
- Combine the cooked pasta with the sauce, tossing until well coated. Add sliced chicken on top and let it cook for one more minute to bring everything together.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
Notes
Use rotisserie chicken if you’re short on time. Add minced garlic for extra depth, or try mushrooms or roasted veggies for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
Keywords: pesto, chicken, alfredo, creamy pasta, comfort food