Pesto Alfredo Pasta with Chicken

A pan of Pesto Alfredo Pasta with penne and sliced chicken.

5 from 1 vote

Pesto Alfredo Pasta with Chicken

Pesto Alfredo Pasta with Chicken is my favorite way to use up all the jars of Homemade Freezer Pesto from my garden. Just thaw one little green jar of pesto, mix with cream and top with chicken and Parmesan cheese! A simple pasta night is ready in 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 1017kcal

Author: Meryl Downing

Ingredients

1 pound penne pasta reserve 1 cup of the starchy cooking water before draining
1 pound chicken breasts (about 2 thin chicken breasts)
½ to 1 teaspoon kosher salt
8 grinds fresh black pepper
1 Tablespoon olive oil
¾ cup Homemade Pesto (½ to 1 cup) thawed overnight in the fridge
1 cup heavy cream
½ cup Parmesan cheese shaved with a vegetable peeler then crumbled

Instructions

Set water to boil (add a pinch of salt before adding pasta) and cook pasta according to package instructions (11 minutes). BEFORE draining, scoop out a cup of the starchy cooking water (a coffee cup works great for this!) and reserve until the sauce is ready. The starchy water can be used to thin and stretch the sauce.
Meanwhile, preheat a large saute pan or Dutch oven pot (large enough to toss the pasta) over medium high heat. Season the chicken breasts on both sides with the salt and pepper. Add oil to the hot pan and sear the chicken, about 7 to 8 minutes per side. Check that the internal temperature is 165° with a thermometer. If your chicken is thicker, you may need to sear it on the stovetop and then transfer it to the oven to finish cooking through. When chicken is done, transfer it to a cutting board to rest.
In the same skillet, reduce heat to medium low and whisk together the cream and pesto to warm through and thicken slightly as the pasta is finishing.
Toss the drained pasta well with the sauce, adding in a bit of the starchy pasta water to reach the desired consistency. You may need to add in more water as the pasta sits and the sauce thickens. Add half the Parmesan cheese to the sauce and serve the pasta topped (or mixed in) with sliced chicken and more Parmesan cheese.

Notes

Homemade Pesto Recipe to use in this recipe.
Alfredo Pesto Pasta Variations - This basic Alfredo sauce with pesto is easy to make many different ways. The chicken can be substituted with shrimp or Italian sausage, cooked in the skillet first before making the sauce, or cooked separately on an outdoor grill, in a cast iron skillet, or baked in the oven. You could also make this pasta vegetarian by sautéing veggies like zucchini, red bell pepper, or broccoli in a bit of olive oil and season with salt and pepper before adding the cream and pesto to make the sauce. You can also throw in quick cooking vegetables like frozen peas, cherry tomatoes or a big handful of spinach.

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