Basil Pesto Chicken Alfredo
A delightful combination of creamy Alfredo sauce and aromatic basil pesto, served with perfectly cooked chicken and fettuccine pasta.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- to taste Salt and pepper
- 2 tablespoons olive oil for cooking
For the Alfredo Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese freshly grated preferred
- 2 cloves garlic, minced
- 1 cup basil pesto store-bought or homemade
For the Pasta
- 8 ounces fettuccine or your favorite pasta
- Fresh basil leaves for garnish (optional)
Instructions
Preparation
- Boil a pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat and sear the chicken for 6-7 minutes on each side or until fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and let it rest.
Making the Sauce
- In the same skillet, lower the heat and add minced garlic, sautéing until fragrant (about 1 minute).
- Pour in the heavy cream, stirring gently. Gradually add the Parmesan cheese, allowing it to melt and combine for about 2-3 minutes.
- Stir the basil pesto into the Alfredo sauce and heat for an additional 2 minutes.
Combine Everything
- Slice the chicken into strips and return to the skillet. Toss the cooked pasta in the sauce until evenly coated.
- Plate your Basil Pesto Chicken Alfredo and garnish with fresh basil leaves, if desired. Enjoy your meal!
Notes
Use high-quality ingredients for the best flavor. Remember to reserve a little pasta water after draining to adjust the sauce's consistency if needed. Adding vegetables can enhance nutrition and color.