Pesto Chicken Alfredo Recipe

This Pesto Chicken Alfredo recipe has quickly become a staple in our house. The first time I made it, I was a little nervous. I’m a decent cook, but creamy sauces can be tricky, and I wasn’t sure how the pesto would blend with the traditional Alfredo. But let me tell you, the combination is absolutely divine! The richness of the Alfredo is perfectly balanced by the bright, herbaceous pesto, and the grilled chicken adds a satisfying protein element. My kids, who can be picky eaters, devoured it, and my husband declared it “restaurant-quality.” Since then, it’s been on regular rotation, and I’ve tweaked it here and there to make it even easier and more flavorful. I’m excited to share this winning recipe with you!

Ingredients

To make this delicious Pesto Chicken Alfredo, you’ll need the following ingredients:

• For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Alfredo Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese (freshly grated is best!)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
• For the Pesto:
  • 1/2 cup prepared pesto (store-bought or homemade)
• Pasta
  * 1 pound fettuccine pasta
• Optional Garnish:
  • Fresh parsley, chopped
  • Extra Parmesan cheese
  • Cherry tomatoes, halved

Instructions

Follow these step-by-step instructions to create this flavorful dish:

1. Prepare the Chicken:
   • Preheat your grill to medium-high heat.
   • In a small bowl, combine the olive oil, Italian seasoning, salt, and pepper.
   • Rub the mixture all over the chicken breasts.
   • Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
   • Remove the chicken from the grill and let it rest for 5-10 minutes before slicing or dicing.
2. Cook the Pasta:
   • While the chicken is grilling, bring a large pot of salted water to a boil.
   • Add the fettuccine pasta and cook according to package directions until al dente.
   • Reserve about 1 cup of pasta water before draining.
   • Drain the pasta and set aside.
3. Make the Alfredo Sauce:
   • In a large saucepan or skillet, melt the butter over medium heat.
   • Add the heavy cream and bring to a simmer, stirring occasionally.
   • Reduce the heat to low and stir in the Parmesan cheese, garlic powder, salt, and pepper.
   • Continue to stir until the cheese is melted and the sauce is smooth and creamy.
4. Combine the Sauce and Pesto:
   • Stir in the prepared pesto until it’s well incorporated into the Alfredo sauce.
5. Toss with Pasta and Chicken:
   • Add the cooked fettuccine to the sauce and toss to coat.
   • Add a little of the reserved pasta water at a time, if needed, to achieve your desired consistency.
   • Add the sliced or diced grilled chicken and toss gently.
6. Serve:
   • Serve immediately, garnished with fresh parsley, extra Parmesan cheese, and cherry tomatoes, if desired.

Nutrition Facts

• Servings: 6-8
• Calories per serving: Approximately 600-700 calories (This is an estimate and will vary depending on specific ingredients and portion sizes. Using low-fat ingredients will reduce the calorie count).

Detailed Breakdown (per serving, approximate):

• Calories: 650
• Total Fat: 45g
• Cholesterol: 200mg

Vitamins & Minerals (approximate, may vary):

• Vitamin A: 25% DV
• Vitamin C: 2% DV
• Calcium: 30% DV
• Iron: 15% DV

Important Considerations:

• Ingredient Variations: Using light cream, less butter, or less cheese will significantly reduce the fat and calorie content. Similarly, using whole-wheat pasta will increase the fiber content.
• Portion Control: The nutritional information is based on a standard serving size. Be mindful of your portions to manage your calorie and nutrient intake.
• Homemade vs. Store-Bought Pesto: Homemade pesto will typically have a fresher flavor and allow you to control the ingredients (e.g., reducing sodium). However, store-bought pesto is a convenient option. Check the label for sodium and fat content.
• Chicken Preparation: Grilling the chicken is a healthier option than pan-frying, as it requires less added fat. Baking the chicken is another healthy alternative.
• Allergens: Be mindful to check for allergens if cooking for other, this recipe may contain Gluten, Milk and Nuts ( Depending on Pesto Brand).

Preparation Time

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

How to Serve

This Pesto Chicken Alfredo is a complete meal on its own, but here are some serving suggestions to enhance your dining experience:

• Classic Presentation:
  • Serve the pasta in individual bowls or on a large platter.
  • Garnish generously with fresh parsley and extra Parmesan cheese.
  • Arrange the sliced grilled chicken on top of the pasta.
• Side Dish Pairings:
  • Garlic Bread: A classic accompaniment to any pasta dish.
  • Simple Salad: A light and refreshing salad with a vinaigrette dressing provides a nice contrast to the creamy pasta. Consider a mixed green salad, a Caesar salad, or a Caprese salad.
  • Roasted Vegetables: Roasted vegetables like broccoli, asparagus, or bell peppers add color and nutrients to the meal.
  • Steamed Green Beans: A simple side of steamed green beans is a quick and healthy option.
• Wine Pairing:
  • White Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino pairs well with the pesto and the creaminess of the Alfredo.
  • Light-Bodied Red Wine: If you prefer red wine, opt for a light-bodied option like Pinot Noir or Beaujolais.
• Family-Style Serving:
  • Place the pasta in a large serving bowl in the center of the table.
  • Let everyone serve themselves, creating a casual and interactive dining experience.
• Leftovers:
  • Leftovers can be stored in the fridge in a air tight container for up to 3 days.

Additional Tips

Here are five tips to make your Pesto Chicken Alfredo even better:

1. Freshly Grated Parmesan: For the best flavor and texture, use freshly grated Parmesan cheese instead of pre-grated. The pre-grated cheese often contains cellulose, which can prevent it from melting smoothly.
2. Don’t Overcook the Pasta: Cook the fettuccine until it’s al dente, meaning it’s firm to the bite. Overcooked pasta will become mushy when tossed with the sauce.
3. Reserve Pasta Water: Always reserve some of the pasta cooking water before draining. This starchy water is a secret weapon for creating a creamy, emulsified sauce. It helps the sauce cling to the pasta and prevents it from becoming dry.
4. Adjust the Pesto to Taste: Start with the recommended amount of pesto (1/2 cup), but feel free to add more to taste. Some pestos are more intense than others, so adjust accordingly.
5. Make it Ahead: You can prepare the components of this dish ahead of time. Grill the chicken and make the Alfredo sauce a day or two in advance. Store them separately in the refrigerator. When you’re ready to serve, cook the pasta, reheat the sauce and chicken, and combine everything.

FAQ Section

Q1: Can I use a different type of pasta?

A1: Absolutely! While fettuccine is traditional for Alfredo, you can use any pasta you like. Penne, linguine, spaghetti, or even rotini would work well. Just adjust the cooking time according to the package directions.

Q2: Can I make this recipe vegetarian?

A2: Yes! Simply omit the chicken. You can add other vegetables, such as sautéed mushrooms, spinach, or roasted red peppers, to make it a hearty vegetarian meal. Tofu or tempeh, grilled or pan-fried, would also be good protein additions.

Q3: Can I use store-bought Alfredo sauce?

A3: Yes, you can use store-bought Alfredo sauce to save time. However, homemade Alfredo sauce is incredibly easy to make and tastes much better. If you do use store-bought sauce, look for one with high-quality ingredients and a good flavor.

Q4: How do I store leftovers?

A4: Store leftover Pesto Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream if needed to loosen the sauce.

Q5: Can I freeze this dish?

A5: It’s not recommended to freeze this dish after it’s been assembled, as the creamy sauce can separate and become grainy when thawed. However, you can freeze the grilled chicken separately. Thaw it completely before adding it to the reheated pasta and sauce. The sauce can also be frozen, but is best used fresh.

Print