Description
This creamy basil Alfredo chicken pasta is loaded with tender pan-seared chicken, fettuccine, and a rich sauce made from basil pesto, cream, and Parmesan. Perfect for weeknight comfort or weekend entertaining.
Ingredients
2 boneless, skinless chicken breasts (1 lb), sliced thin
12 ounces fettuccine pasta
2 tablespoons olive oil
4 garlic cloves, minced
1 ½ cups heavy cream
½ cup basil pesto
1 cup freshly grated Parmesan cheese
¼ cup reserved pasta water
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
Fresh basil leaves (for garnish)
Lemon wedges (optional, for serving)
Instructions
1. Cook fettuccine in salted water until al dente; reserve ¼ cup pasta water and drain.
2. In a large skillet, heat olive oil over medium-high. Sear sliced chicken with salt and pepper until golden and cooked through; set aside.
3. Reduce heat to medium. Sauté garlic until fragrant, about 1 minute. Add heavy cream and simmer 2–3 minutes.
4. Stir in basil pesto and Parmesan. Stir until smooth and thickened.
5. Return chicken to skillet. Toss in pasta and reserved water to coat. Adjust seasoning and serve with basil.
Notes
Use freshly grated Parmesan for a smoother sauce.
Add more pasta water if sauce is too thick.
Try adding spinach or artichoke hearts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 3g
- Sodium: 540mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
Keywords: creamy basil Alfredo chicken pasta, chicken Alfredo recipes, pesto chicken pasta, basil recipes