Chicken Alfredo Pesto Pasta

2Hero_Chicken-Alfredo-Pesto-with-Gemelli-Pasta-

Ingredients

Pasta & Chicken

12 oz pasta
1 lb chicken breast or thighs, thinly sliced
1 tbsp olive oil
1 tsp Italian seasoning
¾ tsp garlic powder
Salt & pepper to taste

Alfredo & Pesto

2 tbsp butter
4 cloves garlic, minced
2 tbsp white wine
1 ½ cups heavy cream
¾ cup freshly grated Parmesan
Salt & pepper to taste

Difficulty : Medium

Serves : 4

A Kinger Kitchen–style Chicken Pesto Alfredo Pasta — creamy, bright, flavorful, and easy enough for a weeknight but delicious enough for guests.

Loading the next set of gallery items...

Skip to recipe

Chicken Alfredo Pesto Pasta

Why I Love This Recipe

Chicken Alfredo has always been one of my comfort meals — rich, creamy, and satisfying. But I’ve always loved how pesto brings freshness and brightness to a dish. This recipe was my way of combining the best of both worlds: a classic, cozy Alfredo sauce paired with the herby, vibrant flavor of basil pesto.

The result is a creamy pasta that still feels light, balanced, and full of flavor. It’s the kind of meal that feels familiar but just a little elevated.

Pasta Choice

I used Gemelli pasta simply because it’s what I had on hand — and honestly, it worked perfectly. The twisted shape holds onto the creamy pesto Alfredo sauce so well, making every bite flavorful.

Feel free to swap in fettuccine, penne, rigatoni, or any pasta you love. This sauce is very forgiving and works beautifully with most shapes.

Recipe Notes & Tips

Freshly grated Parmesan makes a huge difference in how smooth and creamy the sauce turns out.
A splash of reserved pasta water helps loosen the sauce without thinning the flavor.
If you want a little brightness, a small squeeze of lemon at the end is optional but delicious.
This recipe reheats well and makes great leftovers for lunch the next day.

Download the Recipe Card

I’ve created a downloadable recipe card so you can save, print, or keep this recipe handy for later. It’s perfect if you like having your favorite meals organized or easy to reference while cooking.

Cooking Steps

1
Cook Your Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.
2
Cook the Chicken: Heat olive oil in a skillet over medium-high. Season sliced chicken with Italian seasoning, garlic powder, salt, and pepper. Sear 4–6 minutes until golden and cooked through. Transfer to a plate and set aside.
3
Make the Alfredo Sauce: In the same pan: • Add butter • Add minced garlic and sauté 30 seconds • Pour in heavy cream and bring to a gentle simmer • Stir in Parmesan until smooth and creamy • Season lightly with salt + pepper Let simmer 2–3 minutes to thicken.
4
Add the Pesto: Stir in the basil pesto until fully combined. Taste and adjust seasoning. (If too thick, add a splash of pasta water.)
5
Combine Everything: Add the cooked pasta and chicken into the sauce. Toss until fully coated. If using spinach or tomatoes, stir them in now and let them warm through.