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basil pesto roasted garlic chicken alfredo
Lauren Eliza Eats

Basil Pesto Roasted Garlic Chicken Alfredo

This Roasted Garlic Pesto Chicken Alfredo is the perfect combination of rich, creamy comfort food and fresh herb flavor. Seasoned chicken is tossed with fettuccine in a velvety homemade roasted garlic Alfredo sauce, then swirled with fresh basil pesto. The perfect weeknight pasta for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 serving
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

Roasted garlic
  • 1 whole head of garlic
  • 1 Tbsp olive oil
Chicken
  • 4-6 boneless, skinless chicken thighs
  • 1 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp dried thyme
Basil Pesto
  • 3 cups basil cleans and steams removed
  • ⅓ cup pine nuts or walnuts toasted
  • 3 cloves garlic
  • ¾ cup grated parmesan cheese
  • ¾ cup olive oil
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
Alfredo
  • 12 oz fettuccine
  • Reserved pasta water as needed
  • 3 Tbsp butter
  • 2 Tbsp all-purpose flour
  • ½ cup whole milk
  • 2 cup heavy cream
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste

Method
 

Roast the garlic and make paste
  1. Preheat your oven to 400℉.
  2. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and wrap tightly in foil.
  3. Roast for 45 minutes or until the cloves are soft, golden, and caramelized.
  4. Allow to cool slightly, then squeeze the roasted garlic into a small bowl and mash into a smooth paste.
Prepare fettuccine
  1. Bring a large pot of salted water to a boil.
  2. Cook the fettuccine until al dente according to the package directions.
  3. Reserve 1 cup of pasta water then drain.
Cook chicken
  1. While the pasta cooks, season both sides of the cleaned chicken thighs.
  2. Heat olive oil in a large skillet over medium heat.
  3. Cook the chicken on each side, about 5-6 minutes each, or until the internal temperature reaches 165℉.
  4. Transfer to a cutting board and let rest for 5 minutes before slicing.
Prepare homemade basil pesto
  1. Toast the pine nuts or walnuts in the oven for 3-4 minutes, until lightly golden and fragrant. Transfer to a plate to cool.
  2. In a blender or food processor, add the basil leaves, toasted nuts, parmesan cheese, garlic, and lemon juice.
  3. Begin to blend on low and gradually add the olive oil in a slow steady stream.
  4. Scrape down the sides of the bowl as needed. Taste and adjust with additional salt, pepper, or lemon juice if desired.
  5. Blend until completely smooth and set aside.
Make roasted garlic Alfredo sauce
  1. In the same skillet you cooked the chicken, reduce the heat to medium-low heat.
  2. Melt the butter completely and whisk in the flour. Cook for about 1 minute.
  3. Slowly whisk in the heavy cream and milk until smooth.
  4. When the sauce becomes thicker, add in roasted garlic pasta and whisk well.
  5. Whisk in the Parmesan until melted and smooth. Adjust seasoning with salt and pepper to preferred taste.
  6. Remove the skillet from the heat and stir in a couple of tablespoons of the basil pesto until fully incorporated.
  7. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Assemble chicken alfredo
  1. Add the cooked fettuccine and chopped chicken to the sauce and fold until evenly combined.
  2. Drizzle more basil pesto on the top and garnish with chopped basil and grated parmesan cheese. Serve warm.