High-Protein Creamy Pesto Chicken Alfredo
High-Protein Creamy Pesto Chicken Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon kosher salt, for pasta water
For the Creamy Pesto Alfredo Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup basil pesto, store-bought or homemade
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup pasta water, reserved from cooking pasta, as needed
For Garnish
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 3 min
- 3
Add the seasoned chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 6 min
- 4
Reduce the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until it slightly thickens. Stir in 1 cup of freshly grated Parmesan cheese until completely melted and smooth.
⏱️ 4 min
- 6
Remove the skillet from the heat. Stir in the basil pesto until well combined. Season the sauce with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 7
Add the cooked fettuccine and cooked chicken pieces back into the skillet with the sauce. Toss gently to coat everything evenly. If needed, return to low heat for 1-2 minutes to warm through, but do not boil the sauce.
⏱️ 3 min
- 8
Serve immediately, garnished with chopped fresh basil and additional grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Creamy Pesto Chicken Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon kosher salt, for pasta water
For the Creamy Pesto Alfredo Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup basil pesto, store-bought or homemade
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup pasta water, reserved from cooking pasta, as needed
For Garnish
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken pieces dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 3 min - 3
Add the seasoned chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes, flipping occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 6 min - 4
Reduce the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Cook for 2-3 minutes until it slightly thickens. Stir in 1 cup of freshly grated Parmesan cheese until completely melted and smooth.
⏱️ 4 min - 6
Remove the skillet from the heat. Stir in the basil pesto until well combined. Season the sauce with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 7
Add the cooked fettuccine and cooked chicken pieces back into the skillet with the sauce. Toss gently to coat everything evenly. If needed, return to low heat for 1-2 minutes to warm through, but do not boil the sauce.
⏱️ 3 min - 8
Serve immediately, garnished with chopped fresh basil and additional grated Parmesan cheese.
⏱️ 1 min