One-Pot Chicken Basil Pesto Fettuccine Alfredo
Creamy, flavorful chicken basil pesto fettuccine alfredo is made ENTIRELY in one pot in only 30 minutes and this one will quickly become your new favorite way to eat fettuccine alfredo!
Ingredients
Basil Pesto
- 1/2 cup fresh basil leaves
- 2 tablespoons pine nuts
- 1 clove garlic
- 2 tablespoons grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Fettuccine Alfredo
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-in cubes
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup white whole wheat flour
- 2 cups milk
- 1/2 cup heavy whipping cream
- 3 cups chicken broth
- 8 oz uncooked fettuccine pasta
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil
Instructions
Basil Pesto
- In a food processor, pulse all ingredients while drizzling olive oil through top. Scrape down sides several times and season pesto with salt and pepper to taste. Set aside.
Fettuccine Alfredo
- In a large skillet over medium-high heat, heat olive oil until shimmery. Add chicken, onion, and garlic and saute several minutes until chicken is no longer pink. Stir in flour until smooth. Slowly add milk, stirring constantly until smooth. Add cream, chicken broth, and pasta. Bring pasta to a simmer over medium-high, then reduce heat to medium and let simmer 10-15 minutes, stirring occasionally until most of the liquid is evaporated and pasta is tender and creamy. (if pasta isn't cooking fast enough, add a little more chicken broth near the end)
- Remove fettuccine alfredo from heat and stir in prepared basil pesto. Season with salt and pepper to taste and top with Parmesan and basil. Serve immediately and enjoy!