Basil Pesto Chicken Alfredo – An easy, delicious, and quick 30 minute chicken dinner recipe!
My kids love “white noodles,” and this Basil Pesto Chicken Alfredo is no exception. They can be picky at times, but I love that I can usually depend on a good pasta recipe to make sure they eat more than chicken nuggets and grilled cheese sandwiches. Because they would if I let them…
Basil pesto is a great shortcut ingredient to use. It’s packed with flavor, and I knew using it as a little marinade and putting it in the pasta would make a great dish! It’s a winner winner chicken dinner folks!
How to Make Basil Pesto Chicken Alfredo:
- Boil your water for the pasta.
- Coat chicken with seasoning and pesto.
- Grill the chicken using indoor or outdoor grill.
- Add noodles to boiling water.
- Begin alfredo sauce while chicken and pasta cook.
- Once noodles and sauce are cooked, toss them together, and top with sliced chicken.
Tips for Making Basil Pesto Alfredo:
- Use thin-cut chicken breasts for quicker cooking. If you have regular, just slice them horizontally using a good knife.
- Buy your favorite basil pesto. The one I use can be found with pasta sauces.
- Buy a quality pre-shredded parmesan cheese. I usually find mine in the refrigerated section.
Great recipes to serve with this pasta:
Basil Pesto Chicken Alfredo
Basil Pesto Chicken Alfredo - An easy, delicious, and quick 30 minute chicken dinner recipe!
- 12 oz angel hair pasta
- 4 thin-cut chicken breasts
- 1 1/2 tsp creole seasoning, divided
- 4 tbsp basil pesto, divided
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1/2 tbsp flour
- 2 cups half and half
- 1/2 cup good quality shredded parmesan cheese
- In a large pot, bring water for pasta to a boil. Once boiling, add pasta and cook according to package directions.
- Place chicken in a plastic storage bag. Add 3/4 tsp creole seasoning and 3 tbsp pesto to the bag. Seal while letting out air. Toss chicken in bag to evenly coat with seasoning and pesto.
- Preheat an indoor grill pan or outdoor grill. If using indoor, coat grill pan with a little olive oil. Grill chicken breasts about 7 to 9 minutes per side or until cooked through.
- While chicken cooks, melt butter and olive oil in a large sauce pan over medium high. Add garlic and cook about a minute. Add 1 tbsp of pesto, stir, and cook for about 30 seconds. Add flour, stir, and cook about 1 more minute. Add half and half and remaining 3/4 tsp creole seasoning. Simmer over medium heat for about 5 minutes. Add parmesan and simmer another 3 minutes or until slightly thickened. Once pasta is cooked, drain and add it to the sauce tossing to coat.
- Slice chicken and serve over pasta.
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This sounds great! Pinned. BTW, how much pesto is needed for this recipe? Thanks for sharing.
Hi Mary! I can’t believe I left that off of the recipe!! Thanks for catching that! It’s now updated. I use 4 tbsp total. Thanks for visiting!!
Karen Richards says
I love this recipe! I have started using it since I moved to the USA. It’s tried and trusted and everyone who has had it loves it too. Easy to make and the kids love it too. Don’t have to leave anything out. LOVE!
I’m so glad you all like it! I love this recipe too!
Ingrid Rinaudo says
This was so good, so easy! I used Cajun spice as I did not have Creole spice. Husband who is a chef loved it too!
Great to hear that! Thanks!
Very good! I didn’t have creole spice but I did make my own. This recipe is a keeper!
Thanks Colleen! So glad you gave it a try!!
I cut the pasta down to 8 oz., doubled the pesto and creole spice, and added grape tomatoes (cut in half) and chopped fresh spinach at the end. This was delicious.