Creamy Pesto Chicken Alfredo
The Creamy Pesto Chicken Alfredo is a visual delight with a luxurious twist. The pasta is generously coated in a velvety sauce that seamlessly blends the richness of Alfredo with the aromatic punch of basil pesto. Tender chunks of chicken are scattered throughout, adding a heartiness to the dish. A sprinkle of grated Parmesan and a touch of fresh basil on top create a sophisticated and inviting presentation that promises a flavorful dining experience.
- 400 grams fettuccine pasta
- 2 tablespoons olive oil
- 2 chicken breasts (boneless, skinless, cut into bite-sized pieces)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup basil pesto
- fresh basil leaves (for garnish)
- garlic (3 cloves, minced)
- salt (to taste)
- pepper (to taste)
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Season the chicken pieces with salt and pepper and sauté until browned and cooked through.
Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream, Parmesan cheese, and basil pesto. Stir until the cheese is melted, and the sauce is well combined.
Simmer the sauce for 5-7 minutes until it thickens slightly.
Toss the cooked fettuccine into the skillet, coating it evenly with the creamy pesto chicken sauce.
Plate the Creamy Pesto Chicken Alfredo by twirling a portion of the sauced fettuccine onto each plate.
Arrange the chicken pieces on top.
Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan for added visual appeal.