“Jesus replied, ‘I am the bread of life. Whoever comes to me will never be hungry again. Whoever believes in me will never be thirsty.'”
-John 6:35 NLT
Creamy Alfredo pasta is a meal I was raised on. It was a staple in my house, and while I understand it is convenient to use store-bought sauces like Alfredo and pesto, it’s actually quite easy to make them from scratch! I’m adding a fresh basil pesto and roasted garlic to take this classic comfort food to a whole new level. This Basil Pesto Roasted Garlic Chicken Alfredo combines tender seasoned chicken, creamy and rich Alfredo sauce, fragrant basil pesto, and sweet roasted garlic for a restaurant-inspired dinner that’s easy to make at home.
A big bowl of pasta will always be the move for dinner. Especially because it’s filling and you’re able to get your protein, carbs, and have any added vegetables with it. If you did want to add any vegetables to this dish, I would recommend mushrooms, spinach, or even cherry tomatoes! Anyways back to the dish. The Alfredo sauce is rich and velvety, but the addition of the homemade pesto keeps it from feeling too heavy.
The pesto is made with toasted nuts, either pine nuts or walnuts, and fresh basil, garlic, Parmesan, lemon juice, and olive oil. It’s a brightness sauce that’s refreshing from the ingredients and adds a depth. Paired with the roasted garlic, it brings a mellow sweetness that makes the sauce incredibly flavorful.
If you’re a fan of classic chicken Alfredo, this basil pesto and roasted garlic version is definitely worth adding to your dinner rotation. It’s creamy, garlicky, cheesy, herby, and full of the kind of cozy flavor that makes homemade pasta nights so good!
Basil Pesto Roasted Garlic Chicken Alfredo
Ingredients
Method
- Preheat your oven to 400℉.
- Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and wrap tightly in foil.
- Roast for 45 minutes or until the cloves are soft, golden, and caramelized.
- Allow to cool slightly, then squeeze the roasted garlic into a small bowl and mash into a smooth paste.
- Bring a large pot of salted water to a boil.
- Cook the fettuccine until al dente according to the package directions.
- Reserve 1 cup of pasta water then drain.
- While the pasta cooks, season both sides of the cleaned chicken thighs.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken on each side, about 5-6 minutes each, or until the internal temperature reaches 165℉.
- Transfer to a cutting board and let rest for 5 minutes before slicing.
- Toast the pine nuts or walnuts in the oven for 3-4 minutes, until lightly golden and fragrant. Transfer to a plate to cool.
- In a blender or food processor, add the basil leaves, toasted nuts, parmesan cheese, garlic, and lemon juice.
- Begin to blend on low and gradually add the olive oil in a slow steady stream.
- Scrape down the sides of the bowl as needed. Taste and adjust with additional salt, pepper, or lemon juice if desired.
- Blend until completely smooth and set aside.
- In the same skillet you cooked the chicken, reduce the heat to medium-low heat.
- Melt the butter completely and whisk in the flour. Cook for about 1 minute.
- Slowly whisk in the heavy cream and milk until smooth.
- When the sauce becomes thicker, add in roasted garlic pasta and whisk well.
- Whisk in the Parmesan until melted and smooth. Adjust seasoning with salt and pepper to preferred taste.
- Remove the skillet from the heat and stir in a couple of tablespoons of the basil pesto until fully incorporated.
- If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Add the cooked fettuccine and chopped chicken to the sauce and fold until evenly combined.
- Drizzle more basil pesto on the top and garnish with chopped basil and grated parmesan cheese. Serve warm.
