If pasta brings comfort and pesto brings bold, aromatic flavor, then this Pesto Alfredo Penne with Grilled Chicken is the perfect marriage of both worlds. Rich, creamy Alfredo sauce blends with herby basil pesto to create a silky, flavorful coating for tender penne pasta.

Add juicy grilled chicken slices, and you have a dish that feels luxurious yet comforting — the kind you look forward to after a long day or serve proudly for family and friends.

This pasta feels both familiar and exciting. It’s the type of meal that takes only minutes to make, yet tastes like something you’d order at a high-end Italian restaurant.

Why I Love This Recipe

I love this recipe because it’s decadent without being complicated. The creamy Alfredo perfectly softens the bright flavors of pesto, creating a balanced sauce that is rich but not overpowering.

The grilled chicken adds satisfying protein, and the penne holds the sauce beautifully in every bite. Best of all, it’s a one-pan comfort meal that feels fresh, flavorful, and elegant with minimal effort.

Why It’s a Must-Try Dish

This dish is a must-try because it offers restaurant-level flavor using simple, everyday ingredients. Whether you’re cooking for guests, meal prepping, or treating yourself, it delivers impressive taste without requiring professional cooking skills.

The combination of textures — creamy sauce, tender pasta, and char-grilled chicken — makes every forkful satisfying and full of layered flavor.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: Approximately 580–720 per serving (depends on pesto and sauce used)
Course: Main Course
Cuisine: Italian-American

Ingredients

For the Pasta

12 oz (340 g) penne pasta
Salt (for boiling water)

For Grilled Chicken

2 boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt & pepper to taste

For the Pesto Alfredo Sauce

2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ teaspoon black pepper
¼ teaspoon salt (or to taste)
⅓ cup basil pesto (store-bought or homemade)

Optional Add-Ins

Sun-dried tomatoes
Fresh basil
Crushed red pepper flakes
Extra Parmesan

Cooking Directions (Quick Overview)

Grill the seasoned chicken until cooked through.
Cook the penne until al dente.
Make the Alfredo sauce and stir in pesto.
Toss pasta with sauce, top with sliced grilled chicken, and serve.

Step-by-Step Preparation Method

Cook the Pasta
Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente (usually 8–10 minutes). Drain and set aside, reserving ¼ cup pasta water.
Season & Grill the Chicken
Coat chicken breasts with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Heat a grill pan (or regular skillet) over medium heat and cook chicken for 5–6 minutes per side or until golden and fully cooked (internal temp 165°F/75°C).
Remove and slice into strips.
Make the Sauce
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream; simmer 2–3 minutes.
Add Parmesan cheese, salt, and pepper, stirring until creamy and smooth.
Mix in basil pesto and stir until combined.
Combine Pasta and Sauce
Add cooked penne to the sauce, tossing to coat. If sauce seems thick, add pasta water as needed.
Finish and Serve
Top with sliced grilled chicken, fresh basil, and extra Parmesan.

How to Serve

Serve warm, preferably in shallow pasta bowls. Garnish with:

A sprinkle of Parmesan cheese
Fresh basil leaves
Optional chili flakes for heat
A drizzle of extra pesto

Pairs beautifully with:

Garlic bread
Caesar salad
White wine or sparkling water

Recipe Tips

✔ Boil pasta until just al dente — it will continue cooking in sauce.
✔ Use freshly grated cheese for the creamiest texture.
✔ For extra depth, sear chicken until lightly charred.
✔ Add pasta water gradually — it helps emulsify the sauce.

Variations

Shrimp Version: Replace chicken with sautéed shrimp for a seafood twist.
Veggie Style: Add roasted zucchini, broccoli, mushrooms, or cherry tomatoes.
Spicy Alfredo: Add chili flakes or cayenne for heat.
Lightened Version: Swap heavy cream with half-and-half or evaporated milk.
No-Meat Version: Replace chicken with white beans or tofu.

Freezing & Storage

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze portioned pasta (without chicken) for up to 2 months.
Reheating: Warm on the stovetop with a splash of milk or cream to restore creaminess.

Special Equipment Needed

Grill pan or skillet
Large pasta pot
Saucepan or deep skillet
Tongs or spatula

FAQ

Q: Can I use a different pasta shape?
Yes — fettuccine, bow-tie, or rigatoni work great.

Q: Can I use jarred Alfredo sauce?
Yes — simply heat and mix with pesto for a shortcut.

Q: Can I make it dairy-free?
Use vegan pesto, coconut cream or oat milk cream, and dairy-free cheese.

Conclusion

This Pesto Alfredo Penne with Grilled Chicken is the perfect combination of creamy, comforting, and fresh flavors. It’s quick enough for a weeknight yet elegant enough for special occasions. With customizable ingredients and rich taste in every bite, this pasta is guaranteed to become one of your most-loved meals.