• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • 4th of July
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • 4th of July
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ×
    Home » Recipes » Recipes

    Chicken Pesto Pasta Alfredo Recipe

    Modified: Oct 5, 2021 · Published: Sep 27, 2020 by Sharon Rigsby · 2 Comments

    Jump to Recipe
    Pinterest pin for Chicken Pesto Pasta.

    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. 

    Two bowls full of chicken pesto pasta.

    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.

    Recipe ingredients including pasta, pesto and chicken.

    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. 

    Cooked pasta in a wooden spoon.

    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. 

    Cooking chicken pieces in a skillet.

    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.

    Using a shisk to stir alfredo sauce with pesto.

    Add the pasta and chicken and about ½ 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. 

    Pasta and chicken in a alfredo sauce. sauce

    To serve, top with the remaining parmesan cheese and chopped basil if desired. 

    A bowl full of pasta topped with parmesan cheese and basil.

    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 with Biscuits, Easy Supreme Pizza Casserole, Zucchini Mushroom Pasta, 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!

    📋 Recipe:

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    A bowl full of chicken pesto pasta topped with shredded parmesan cheese.

    Chicken Pesto Pasta Alfredo Recipe

    Sharon Rigsby
    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. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine American
    Servings 8 servings
    Calories 523 kcal

    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.

    Notes

    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.
    To ramp up the nutritional value of this dish, you can add fresh spinach, broccoli, asparagus, cherry tomatoes, artichoke hearts, or even sundried tomatoes.
    You can make this dish up to 24 hours ahead and then reheat it when it's time to serve it. You may have to add a little water when reheating if the sauce is too thick. For the best results, reheat in a skillet over medium-low heat just until it is warmed through.
    This dish is pretty rich, so I like to keep things simple and serve it with a small side salad or roasted green beans.
    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.
    Here is a link to my easy Homemade Southern Basil Pesto recipe, if you would like to make your own. 

    Nutrition

    Calories: 523kcalCarbohydrates: 46gProtein: 29gFat: 47gSaturated Fat: 26gCholesterol: 166mgSodium: 1088mgPotassium: 404mgFiber: 2gSugar: 2gVitamin A: 1716IUVitamin C: 1mgCalcium: 291mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Recipes

    • Braised chuck roast with carrots and mushrooms cooked in a red wine sauce.
      Southern Braised Chuck Roast with Red Wine Gravy
    • A rack of smoked spare ribs with BBQ sauce is sliced and on a cutting board.
      Smoked Spare Ribs (Tender, Juicy and Fall-Off-the-Bone Good!)
    • Collage of 4th of July recipes include grilled chicken, potato salad, watermelon salad, and an American flag cake.
      Fireworks on a Plate: 38 Easy 4th of July Recipes for an Epic BBQ Bash
    • A large bowl of purple cabbage coleslaw with shredded carrots on a table.
      Purple Cabbage Coleslaw (Creamy, Crunchy, and Full of Flavor!)

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Michelle Holland

      September 28, 2020 at 7:42 am

      5 stars
      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!

      Reply
      • Sharon Rigsby

        September 28, 2020 at 9:09 am

        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

        Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    4th of July and Summer Favorites

    • A slice of old-fashioned pear pie on a plate with a fork.
      Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)
    • A stack of six lemon blueberry cookies on a plate.
      Lemon Blueberry Cookies Recipe (Soft and Chewy)
    • Scoops of cookie dough ice cream with chocolate chips in a white bowl.
      No Churn Cookie Dough Ice Cream with Chocolate Chips
    • Peanut Butter and Chocolate Rice Krispie Bars cut on a counter with several chocolate chips scattered around.
      Peanut Butter and Chocolate Rice Krispie Bars
    • Smoked sweet potatoes topped with butter with pecans and chives.
      Smoked Sweet Potatoes with Maple Bourbon Butter
    • Pistachio pudding dessert in a tall glass dessert dish, topped with a cherry.
      Pistachio Pudding Recipe

    Browse more 4th of July and Summer Favorites

    Fan Favorites - Most Loved Recipes

    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper
    • Cornbread in a cast iron skillet.
      Best Southern Cornbread Recipe
    • A white bowl full of cooked purple hull peans.
      Purple Hull Peas Recipe
    • A clear glass trifle dish with layers of angel food cake, strawberries and whipped cream.
      Strawberry Trifle with Angel Food Cake

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2025 Grits and Pinecones®

    • 178Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    2150 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.