Creamy Chicken Pesto Pasta Alfredo is the ultimate in comfort food, and not only is it easy to make, but you can have this recipe on the table in 25 minutes or less.
Full of tender chicken, bright and herby basil pesto and everyone’s favorite food, pasta; rich heavy cream, and nutty parmesan cheese, this tasty family and kid-friendly dish will please even your pickiest eaters.
You will love it because it’s so simple to make, and your family will love it because, well, it’s simply delicious!
Here’s what’s in this recipe:
You will need pasta, olive oil, chicken breasts, unsalted butter, garlic, basil pesto, kosher salt, ground black pepper, and heavy cream.
What kind of pasta?
You can use any pasta you or your family likes. I found this Grano Duro, at Homegoods of all places, and I liked the way it looked and that it had ridges to help hold onto the sauce. However, you could also use ziti, fettuccini, rigatoni, penne, or even elbow macaroni. Tagliatelle, cavatappi, fusilli, and rotini would also work well.
Feel free to use what you have, although you do want a sturdy pasta that can grab the sauce. Delicate pasta, such as angel hair, is too fragile. You can substitute whole wheat or gluten-free if you like.
Here’s how to make this recipe:
Add four cups of water to a large pot and add one tablespoon of kosher salt. Cook the pasta according to the directions on the package to the al dente stage. Before draining, reserve one cup of the cooking water. Drain the pasta and set it and reserved water aside.
While the pasta is cooking, cut up the chicken into bite-size pieces. Heat a large skillet over medium heat. Add two tablespoons of butter and when the butter has melted, add the chicken in a single layer.
Cook the chicken for one to two minutes and flip it over. Cook on the second side for another one to two minutes. Use a pancake turner and remove the chicken from the pan and set it aside.
Add the remaining butter and when it has melted, add the heavy cream. Stir, making sure to scrape up any of the browned chicken bits in the pan. Let the cream simmer for about two minutes to start thickening it up.
Add the remaining salt and pepper, one cup of the parmesan cheese, and pesto. Stir to combine, and when the cheese has melted, remove the pan from the heat.
Add the pasta and chicken and about 1/2 cup of the reserved cooking water and stir to combine. If the sauce seems too thick, add additional cooking water, about a tablespoon at a time.
To serve, top with the remaining parmesan cheese and chopped basil if desired.
Variations:
To ramp up the nutritional value of this dish or change it around a bit, you can add a handful or two of fresh spinach, broccoli, asparagus, cherry tomatoes, artichoke hearts, or even sundried tomatoes.
What to serve it with:
This dish is pretty rich, so I like to keep things simple and serve it with a small side salad or steamed green beans.
Make it ahead:
You can make this dish up to 24 hours ahead and then reheat it when it’s time to serve it. For the best results, reheat in a skillet over medium-low heat just until it is warmed through. You may have to add a little water or chicken stock when reheating if the sauce has gotten too thick.
Storage and Leftovers:
Like most pasta dishes, this Chicken Pesto Pasta is even better the next day. To store, keep it covered in the refrigerator for up to four days. You may need to add a little water when reheating on the stove or in the microwave.
Sharon’s tip:
I always specify kosher salt in my recipes. If you are using regular table salt, reduce the amount called for in the recipe by half.
More easy comfort food recipes:
If you this recipe you might also want to check out these other Southern-style comfort food gems: Chicken Divan, Chicken Pilau, Vegetable Lasagna, Classic Cajun Dirty Rice with Sausage, Chicken and Dumplings, Easy Supreme Pizza Casserole, and Make-Ahead Baked Ziti with Sausage and Ricotta.
More recipes with pesto:
Pesto is a wonderful condiment that is full of flavor and has so many uses. I always have a jar in my pantry and use it frequently. Here are a few more recipes that feature pesto that I think you will like: Baked Pesto Chicken, Pesto Pasta with Shrimp and Tomatoes, Pesto Pizza, Caprese Skewers with Pesto Dressing, and Basil Pesto Aioli.
If you would like to make your own, here is a link to an easy Homemade Southern Basil Pesto recipe.
★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thanks so much for visiting Grits and Pinecones!
Chicken Pesto Pasta Alfredo Recipe
Ingredients
- 16 ounces pasta
- 4 teaspoons kosher salt divided
- 1 cup reserved pasta water you may not need it all
- 16 ounces chicken breasts boneless and skinless
- 8 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 2 cups heavy cream
- ¼ teaspoon ground black pepper
- ½ cup pesto purchased or homemade
- 1 ½ cups grated parmesan cheese divided
- Optional garnish fresh basil, chopped
Instructions
- Add four cups of water to a large pot and add three teaspoons of of kosher salt. Cook the pasta according to the directions on the package to the al dente stage. Before draining, reserve one cup of pasta water. Drain the pasta and set the drained pasta and reserved pasta water aside.
- While the pasta is cooking, cut up the chicken into bite-size pieces. Heat a large skillet over medium heat. Add two tablespoons of butter and when the butter has melted, add the chicken in a single layer. Cook the chicken for one to two minutes and flip it over. Cook on the second side for another one to two minutes. Use a pancake turner and remove the chicken from the pan and set it aside.
- Add the remaining butter and when it has melted, add the heavy cream. Stir, making sure to scrape up any of the browned chicken bits in the pan. Let the cream simmer for about two minutes to start thickening it up. Add the remaining one-teaspoon salt, the pepper, one cup of the parmesan cheese, and pesto. Stir to combine, and when the cheese has melted, remove the pan from the heat.
- Add the pasta and chicken and about ½ cup of the reserved pasta water and stir to combine. If the sauce seems too thick, add additional pasta water, about a tablespoon at a time.
- To serve, top with the remaining parmesan cheese and chopped basil if desired.
This recipe looks delish. I do have a question… in the list of ingredients you have 4 teaspoons of kosher salt but you say to use one tablespoon of salt to cook the pasta which would leave only one teaspoon to season the sauce. Is that correct? Thanks!
Hi Michelle,
Yes, you are correct. Three teaspoons (one tablespoon) of kosher salt for the pasta water and one teaspoon to flavor the dish. I’m also going to make that a little clearer in my post so thanks so much for letting me know.
Sharon