Creamy Pesto Chicken Alfredo – The Ultimate Comfort Dish with a Gourmet Twist
Looking for a rich, flavorful dinner that’s easy to make yet feels restaurant-quality? This Creamy Pesto Chicken Alfredo recipe is your answer.
It’s a luxurious combination of tender chicken, creamy Alfredo sauce, herbaceous pesto, and perfectly cooked penne pasta—all coming together in one unforgettable dish.
Ingredients
- 2 1/2 cups uncooked penne pasta
- 4 boneless skinless chicken breasts, pounded to even thickness
- 2 teaspoons olive oil
- 1/2 cup (1 stick) unsalted butter
- 8 oz cream cheese, cubed
- 1 1/3 cups heavy cream (or half and half for a lighter version)
- 1 cup grated Parmesan cheese
- 3 garlic cloves, minced or pressed
- 4 teaspoons prepared basil pesto
- Salt and pepper to taste
- Optional: Fresh basil and extra Parmesan for garnish
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add the penne and cook according to package instructions until al dente (usually around 10–11 minutes).
Drain and set aside, reserving 1/2 cup of the pasta water in case you need to thin the sauce later.
Step 2: Sear the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper.
Cook for 4–5 minutes per side, or until golden brown and cooked through.
Remove from skillet and let rest for a few minutes before slicing into strips.
Step 3: Make the Creamy Alfredo Sauce
In the same skillet, melt the butter over low heat.
Add the cubed cream cheese and whisk continuously until smooth.
Pour in the heavy cream, stirring constantly until fully combined and warm.
Add the garlic and cook for about 1 minute until fragrant.
Stir in the grated Parmesan and pesto, and keep whisking until everything melts into a thick, creamy sauce.
If the sauce feels too thick, slowly add some reserved pasta water to loosen it up.
Step 4: Combine Everything
Add the cooked pasta into the sauce and toss to coat evenly.
Fold in the sliced chicken and stir gently until the entire mixture is hot and coated in the creamy pesto Alfredo sauce.
Step 5: Serve and Enjoy
Spoon the creamy pesto chicken Alfredo into serving bowls.
Top with extra Parmesan and chopped fresh basil if desired.
Serve immediately while hot and creamy!
Pro Tips for the Best Results
- Don’t overcook the chicken: Use a thermometer to make sure it reaches 165°F (74°C) internally.
- Use high-quality Parmesan: It makes a big difference in flavor.
- Fresh pesto = better flavor: Homemade is ideal, but store-bought works fine for quick meals.
- Want a vegetarian version? Just skip the chicken and add sautéed mushrooms or spinach.
Why This Recipe Works
This dish takes classic Alfredo sauce and elevates it with the bright, herbal kick of basil pesto.
It’s rich and creamy, but not too heavy. Crack Chicken Tenders
Every bite is balanced with cheesy goodness, garlic depth, and savory chicken flavor.
It’s easy enough for a weeknight but impressive enough for guests.