Savor the rich, comforting flavors of this Chicken Alfredo Pesto Pasta that brings together creamy indulgence and herby freshness. Toss tender pasta with juicy, seasoned chicken, velvety Alfredo sauce, and vibrant basil pesto for a dish that feels both cozy and gourmet. Layer the flavors so every bite bursts with creamy, cheesy goodness and aromatic pesto notes. Serve it for an easy weeknight dinner or dress it up for a special occasion—it’s a recipe that satisfies every craving.
Enjoy more alfredo based recipes with my Alfredo Meatballs and Turkey Alfredo Lasagna Rollups. Change up the flavor profile and add in brocoli to make my Cajun Chicken and Broccoli Alfredo for a delicious dinner idea!
Ingredients
Find below the list of ingredients to make my Chicken Alfredo Pesto Pasta.
- Penne Pasta
- Garlic Cloves
- Red Onion
- Chicken Breasts
- Alfredo Sauce
- Basil Pesto
- Parmesan Cheese
- Fresh Chives
See recipe card for quantities.
Substitutions
Protein swaps:
- Replace chicken with shrimp, scallops, or salmon for a seafood twist.
- Use turkey breast or rotisserie chicken for convenience.
- Try tofu, tempeh, or plant-based chicken for a vegetarian option.
Pasta alternatives:
- Swap traditional pasta for whole wheat, chickpea, or lentil pasta for extra fiber and protein.
- Use zucchini noodles or spaghetti squash for a low-carb variation.
Sauce Alternatives:
- Make a batch of my Cottage Cheese Alfredo sauce for more protein
- Use different types of pesto to change the flavor
Instructions
Start by bringing a large pot of water to a boil. Cook the pasta as per the directions on the package, or until al dente. Keep 1 cup of pasta water to help thin out the sauce.
- Finely chop the onion and mince the garlic.
- Cut the chicken breasts in slices or cubes, making sure they are even pieces for better cooking.
- Heat a large non-stick skillet on medium up. Drizzle in about 1 tablespoon of olive oil. Add in the garlic and onion. Cook until the onions are translucent.
- Add the pieces of chicken bread to the pan. Cook while stirring until no longer pink on the outside.
5. Pour the alfredo sauce and the pesto in the skillet. Stir to combine and bring to a simmer. Keep cooking for 7-8 minutes, or until chicken is fully cooked.
6. Add the cooked pasta and the grated parmesan to the skillet and stir it in the sauce. Pour in a little bit of pasta water to thin out the sauce, as it will thicken once it starts to cool.
Storage
Store the Chicken Alfredo Pesto Pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove over low heat or in the microwave, adding a splash of milk or cream to loosen the sauce. Avoid freezing, as the creamy Alfredo sauce can separate and lose its smooth texture.
Recipe
Chicken Alfredo Pesto Pasta
Ingredients
- 250 grams Rotini Pasta
- 2 large Chicken Breasts thinly sliced or cubed
- 4 cloves Garlic minced
- ⅓ cup Red Onion finely diced
- 1 tablespoon Olive Oil
- 1½ cup Alfredo Sauce 400ml
- ½ cup Basil Pesto
- ½ cup Grated Parmesan
- 2 tablespoon Fresh Chives finely chopped
Instructions
- Start by bringing a large pot of water to a boil. Cook the pasta as per the directions on the package, or until al dente. Keep 1 cup of pasta water to help thin out the sauce.250 grams Rotini Pasta
- Finely chop the onion and mince the garlic. Cut the chicken breasts in slices or cubes, making sure they are even pieces for better cooking.2 large Chicken Breasts, ⅓ cup Red Onion, 4 cloves Garlic
- Heat a large non-stick skillet on medium up. Drizzle in about 1 tablespoon of olive oil. Add in the garlic and onion. Cook until the onions are translucent.1 tablespoon Olive Oil
- Add the pieces of chicken bread to the pan. Cook while stirring until no longer pink on the outside.
- Pour the alfredo sauce and the pesto in the skillet. Stir to combine and bring to a simmer. Keep cooking for 7-8 minutes, or until chicken is fully cooked.1½ cup Alfredo Sauce, ½ cup Basil Pesto
- Add the cooked pasta and the grated parmesan to the skillet and stir it in the sauce. Pour in a little bit of pasta water to thin out the sauce, as it will thicken once it starts to cool. Garnish with the chopped chives.½ cup Grated Parmesan , 2 tablespoon Fresh Chives
