Pesto Alfredo, easy homemade Fettuccine Alfredo recipe with Pesto Alfredo sauce. A quick and simple dinner that the whole family will love.
Pesto Alfredo, a tasty combo of pasta, pesto, and Homemade Alfredo Sauce. Easy peasy, and so delicious. So quick and easy, even the kids could make this pasta dish!
Love that you can use store-bought or homemade pesto in this! Any kind of pesto will do, just be sure it’s one you like. This Spicy Cilantro Pesto or Spinach Basil Pesto would be great choices!
Not familiar with pesto? Assuming most people are, but just in case you aren’t…
What is Pesto
Pesto is an Italian sauce that generally consists of garlic, pine nuts, fresh basil, Parmesan cheese, and olive oil all blended together.
Lots of variations now exist with other fresh herbs and greens, different kinds of nuts, and different spices.
Only 6 ingredients for this pasta dish. However, you can certainly add your favorite vegetables and/or meat.
Pesto Alfredo Ingredients
- Fettuccine pasta (or your favorite kind of pasta)
- Butter
- Garlic
- Heavy cream
- Parmesan cheese, good quality freshly grated
- Pesto (any type you like)
How to Make Pesto Alfredo
- MAKE PASTA. Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- MAKE ALFREDO SAUCE. Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- COMBINE. Stir in Parmesan cheese and pesto until smooth and thick. Stir in drained cooked pasta.
(Full printable recipe card is at bottom of post.)
Serving Suggestions
- You can top the pasta before serving with a little fresh chopped parsley (or herb from the pesto you use such as basil) and/or freshly grated parmesan cheese.
- Serve the pasta right away while it’s still warm for best results. You can heat up leftovers, but always taste best right after it’s been made
- Serve with a salad and/or some fresh bread like these Homemade Dinner Rolls or these tasty Garlic Cheddar Drop Biscuits.
- A side vegetable would also be great with this pasta such as steamed broccoli or even these Italian Green Beans. These Roasted Brussels Sprouts would also work
Quick Tips for Best Results
- Serve immediately. You can reheat leftovers, but not as tasty as fresh right after making.
- You can use any kind of pesto including store-bought traditional or even homemade like this Spinach Basil Pesto or Spicy Cilantro Pesto. Just make sure you use one you like!
- Use your favorite kind of pasta, but be sure to adjust the cooking time.
- If you like a lot of pasta and/or sauce, you might want to double either or both.
Pesto Alfredo FAQ
How should I store the Pesto Alfredo pasta?
Alfredo sauce is best right away, but if you have store leftovers of this pasta, cover and refrigerate.
Can I freeze the Pesto Alfredo?
I would not recommend freezing this pasta dish. You can, but the sauce may not hold up as well in the freezer.
How long will Pesto Alfredo last?
If covered well, the pasta dish should last at least a few days in the fridge.
Substitutions?
You can use your favorite pasta instead of the fettuccine.
Can I use low-fat ingredients?
I would not recommend using low-fat ingredients in the Alfredo sauce. Low-fat milk and creams, as well as cheeses, can cause the sauce to be grainy or not thicken as much.
What else can I add to this recipe?
You can add your favorite meats (such as chicken, sausage, or shrimp) and/or vegetables (such as mushrooms, spinach, or onions).
What should I serve the Pesto Alfredo with?
Check out my serving suggestions above for more ideas, but I’d recommend a simple side salad and maybe a side vegetable.
Didn’t turn out, what went wrong?
Generally, if you used low-fat ingredients in the sauce or substitutes, the Alfredo sauce does not turn out as well.
Can I make this vegan, vegetarian, low carb, or gluten-free?
Vegan – You can try vegan dairy and cheese in this but results could vary quite a bit.
Vegetarian – It’s already vegetarian, but you could add some vegetables or meat substitutes if you’d like.
Low-Carb – Swap out the pasta for a lower carb pasta, zoodles, or spaghetti squash.
Gluten-Free – Swap out the pasta for a gluten-free pasta, zoodles, or spaghetti squash.
Other Pasta Recipes You May Enjoy
- Mediterranean Feta and Shrimp Pasta – Love how the feta makes a creamy tomato sauce!
- Champagne Chicken & Mushroom Pasta – A decadent dinner for special occasions.
- Lobster Mac & Cheese – So much goodness in one dish!
- Basil Sun Dried Tomato Chicken Tortellini – Easy meal with packaged tortellini.
Hope you enjoy this delicious Pesto Alfredo pasta recipe. Tell me in the comments if you added any other ingredients like meat or veggies!
You might also like this Spicy Alfredo and Chicken Mushroom Alfredo! Or this Sausage Alfredo pasta dish!
Pesto Alfredo
Ingredients
- 1/2 pound fettuccine pasta (or your favorite pasta)
- 2 Tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup Pesto (or homemade pesto)
Instructions
- Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese and pesto until smooth and thick. Stir in drained cooked pasta.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Flavor is there, but as the recipe is written, the sauce is way too thick! Almost a Mac n cheese consistency. Also for me I’d rather have more pesto flavor. I’ll definitely make this again but adjust to my preferences.
Homemade Pesto Alfredo sauce on Fettuccine sounds and looks amazing.
This sounds great for a weeknight dinner! I love that you are combining two of my favorite sauces, pesto and Alfredo.
Enjoyed this for dinner tonight and it does not disappoint! So quick and easy and way better than the store bought version, indeed!
I haven’t tried this sauce yet but it looks delicious. Will have to try this one soon!
My daughters and I enjoyed this fettucini made with pesto alfredo! This is certainly going to be on rotation in my family.