Description
A rich, creamy fusion of classic Alfredo and zesty basil pesto, all cooked in a single pot for maximum flavor and minimal cleanup.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 12 oz fettuccine pasta
- 2 cups heavy cream
- 2 cups chicken broth
- 1/2 cup basil pesto
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sear cubed chicken in olive oil over medium-high heat until golden brown.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, scraping the bottom of the pot to release browned bits.
- Add dry pasta to the pot and simmer, stirring occasionally, until al dente.
- Remove from heat and stir in basil pesto and Parmesan cheese until smooth.
- Season with salt and pepper and serve immediately.