Why You’ll Love This this Creamy Homestyle Chicken Alfredo Pesto Pasta
This silky, dreamy pasta brings together the best of both worlds – rich, creamy Alfredo sauce meets the bright, herby punch of pesto, all wrapped around tender chicken and sweet red pepper strips.
You get restaurant-quality flavor in about 20 minutes, which honestly feels like cheating but in the best possible way. The angel hair pasta soaks up every drop of that luscious cream cheese sauce, creating fork-twirling perfection that’ll have everyone asking for seconds.
Ingredients List
This creamy chicken alfredo pesto pasta comes together with just eight simple ingredients that you probably have lurking in your kitchen right now.
- 8 ounces angel hair pasta, uncooked
- 2 teaspoons oil
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 2 cups milk
- 1/2 cup cream cheese spread
- 1 large red pepper, cut into strips
- 1/4 cup grated parmesan cheese
- 2 tablespoons pesto sauce
- Lighter swaps: You can definitely use low-fat milk and reduced-fat cream cheese if you’re watching calories, though the sauce won’t be quite as rich and velvety
- Protein boost: The chicken breast gives you a solid protein punch, making this more than just a carb-heavy comfort meal
- Veggie win: That red pepper adds vitamin C and a nice crunch, so you’re sneaking in some nutrition between all that creamy goodness
- Portion reality check: This recipe serves about 4 people generously, but to be frank, it’s so good you might find yourself going back for thirds
- Cook the pasta – Prepare 8 ounces of angel hair pasta according to package directions until al dente, then drain and set aside.
- Cook the chicken – Heat 2 teaspoons of oil in a large nonstick skillet over medium heat, add bite-sized chicken pieces and cook for 7 minutes, stirring frequently until completely cooked through.
- Make the cream base – Stir in 2 cups milk and 1/2 cup cream cheese spread to the chicken, cooking for 3 minutes while stirring until the cream cheese is completely melted and smooth.
- Add the flavor elements – Mix in red pepper strips, 1/4 cup grated parmesan cheese, and 2 tablespoons pesto sauce, then cook for another 3 minutes until everything is heated through.
- Combine and serve – Add the drained pasta to the creamy chicken mixture and toss everything together until the pasta is completely coated with the sauce.
- Garlic bread or crusty rolls – Something to soak up every last drop of that creamy sauce, because leaving any behind should probably be illegal in most states.
- Simple green salad – A basic mix of greens with a light vinaigrette cuts through the richness perfectly, and honestly, it makes me feel better about having seconds of the pasta.
- Steamed asparagus or green beans – Quick, easy vegetables that add color and crunch without competing with the main event.
- Caesar salad – The garlicky, tangy flavors complement the pesto beautifully, plus it feels fancy enough for company dinners when you want to impress but don’t want to stress.
- Roasted Brussels sprouts – I know, I know, but hear me out, the slight bitterness actually makes the creamy pasta taste even more indulgent by comparison.
- Don’t rush the cream cheese melting – I know it’s tempting to crank up the heat when you’re hungry, but patience here prevents those weird lumpy bits that refuse to blend no matter how aggressively you stir.
- Reserve some pasta water before draining – That starchy liquid is liquid gold for adjusting sauce consistency, and forgetting this step is basically a rite of passage for every home cook.
- Cook the chicken in batches if your pan is crowded – Overcrowded chicken steams instead of browning, which means you miss out on those flavorful bits that make everything taste more restaurant-quality.
- Taste and adjust the pesto – Store-bought pesto varies wildly in intensity, so start with less and add more rather than ending up with something that tastes like you’re eating a pine tree.
- Toss everything together off the heat – The residual heat is plenty to warm the pasta through, and this prevents the sauce from breaking or the pasta from getting mushy.
- Fresh parmesan beats pre-grated every time – Those little green containers have their place, but freshly grated cheese melts smoother and tastes like actual cheese instead of salty dust.
- Calories per serving: Approximately 580-620 calories
- Protein: 38-42 grams from chicken breast and dairy
- Carbohydrates: 45-50 grams primarily from angel hair pasta
- Fat: 28-32 grams from cream cheese, pesto, and parmesan
- Fiber: 2-3 grams from pasta and red pepper
- Sodium: 650-750mg depending on pesto brand and added salt
- Calcium: High content from milk, cream cheese, and parmesan cheese
- Vitamin C: Good source from red bell pepper strips
- Iron: Moderate amount from pasta and chicken
- Saturated fat: 12-15 grams from dairy ingredients
- Cholesterol: 85-95mg primarily from chicken and dairy products
Step by Step Directions
Follow these simple steps to create this restaurant-quality pasta dish in your own kitchen.
For a perfect weekend brunch complement to this pasta dish, consider serving it alongside golden waffles made with a commercial Belgian waffle maker for an elevated dining experience.
Substitutions and Variations
• Vegetable mix-ins – Red peppers are gorgeous, but cherry tomatoes, steamed broccoli, or sautéed spinach all play well with the creamy pesto combination.
Sometimes I think vegetables were invented just to make pasta dishes look more colorful.
• Spice it up – A pinch of red pepper flakes or some freshly cracked black pepper can wake up all those creamy flavors, especially if your family likes things with a little kick.
Additional Things to Serve With This Dish
This creamy pasta is rich enough to be the star, but a few simple sides make the meal feel more complete and help balance all that deliciousness.
Cooking Tips & Tricks (Chef’s Notes)
A few key techniques will make the difference between good pasta and the kind that makes people quietly ask for your recipe while pretending they’re just being polite.
Nutritional Facts
This creamy pasta dish serves 4 people and delivers a satisfying blend of protein, carbs, and flavor in each portion.
Fun “Did You Know?”
Ever wonder why alfredo sauce wasn’t originally served with chicken? I’ll share some fascinating facts about this beloved dish.
Traditional fettuccine alfredo was created in Rome by Alfredo di Lelio in 1914, featuring only butter, parmesan, and pasta. The chicken addition became popular in American restaurants during the 1970s.
Pesto originated in Genoa, Italy, where locals traditionally made it using a marble mortar and wooden pestle.
Angel hair pasta, despite its delicate appearance, actually holds sauces well due to its increased surface area.
Today’s fusion combines three distinct Italian traditions into one comforting American-Italian favorite.
