Fettuccine With Pesto Alfredo Sauce Recipes

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CHICKEN ALFREDO PESTO PASTA



Chicken Alfredo Pesto Pasta image

This creamy combination of two fave pasta sauces uses shortcuts (like cream cheese spread and purchased pesto sauce)-a clever way to serve an impressive dish in no time!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 25m

Yield 4

Number Of Ingredients 8

½ pound angel hair pasta, uncooked
2 teaspoons oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
½ cup PHILADELPHIA Cream Cheese Spread
1 large red pepper, cut into strips
¼ cup KRAFT Grated Parmesan Cheese
2 tablespoons pesto

Steps:

  • Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until done.
  • Stir in milk and cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to cream cheese sauce; toss to coat.

Nutrition Facts : Calories 516.6 calories, Carbohydrate 41.6 g, Cholesterol 109.8 mg, Fat 22.4 g, Fiber 3 g, Protein 38.2 g, SaturatedFat 9.4 g, Sodium 497.3 mg, Sugar 8.4 g

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE



Chicken Fettuccine with Pesto Cream Sauce image

Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 6

3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
4 cubes (1/2 cup) frozen Basil Pesto
1/4 cup heavy cream

Steps:

  • Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
  • Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
  • Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
  • In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE



Quick Shrimp Fettuccine with Pesto Alfredo Sauce image

I love this shrimp fettucine recipe because it's quick, easy, and delicious.

Provided by lexidoodlebug

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 6

Number Of Ingredients 10

1 (16 ounce) box dry fettuccine pasta
½ cup butter, divided
1 pound uncooked medium shrimp, peeled and deveined
4 cloves garlic, minced
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
1 (8 ounce) package grated Parmesan cheese
1 pinch ground black pepper
1 (3.5 ounce) jar prepared basil pesto

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
  • Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

Nutrition Facts : Calories 894 calories, Carbohydrate 64 g, Cholesterol 242.3 mg, Fat 51.3 g, Fiber 3.2 g, Protein 46.1 g, SaturatedFat 28.2 g, Sodium 1103.2 mg, Sugar 7 g

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

JUICY PESTO PASTA!



JUICY Pesto Pasta! image

Recipe video above. This is how to make a great pesto pasta that's slick with pesto sauce without adding tons and tons of oil which makes it overly oily. The secret is using the pasta cooking water - it emulsifies with the oil in the pesto which makes it cling to every strand of pasta. A technique used in every Italian household! Make this with homemade pesto for the best flavour.

Provided by Nagi

Categories     Mains     Pasta

Number Of Ingredients 5

1 quantity homemade pesto ((Note 1))
300 - 350 g / 10 - 12 oz pasta of choice ((ziti, penne and spaghetti are my favourites, Note 2))
2 tsp salt
3/4 cup pasta cooking water
Parmesan, for serving

Steps:

  • Bring a large pot of water to the boil with the salt.
  • Add pasta and cook for the length of time per the packet.
  • Just before draining, scoop out 1 cup of of the pasta cooking water.
  • Drain pasta in a colander, leave it for a minute.
  • Transfer pasta to a bowl (do not use pasta cooking pot, too hot).
  • Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
  • Taste, add more salt and pepper if desired.
  • Serve immediately, garnished with fresh parmesan.

FETTUCCINE WITH CREAMY PESTO



Fettuccine with Creamy Pesto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces dried egg fettuccine
1 10-ounce bag spinach
2 tablespoons unsalted butter
3/4 cup heavy cream
Pinch of freshly grated nutmeg
Finely grated zest of 1 lemon
3/4 cup freshly grated parmesan cheese, plus more for topping
Freshly ground pepper
1/4 cup prepared pesto

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
  • Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams

PESTO ALFREDO SAUCE



Pesto Alfredo Sauce image

This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.

Provided by Sarah Dipity

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 13m

Yield 3

Number Of Ingredients 6

1 cup half-and-half
¼ cup prepared pesto
2 tablespoons butter
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.1 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 13.2 g, Sodium 343.3 mg, Sugar 0.2 g

PESTO ALFREDO SAUCE



Pesto Alfredo Sauce image

Pesto or Alfredo? The summery perfection of basil in olive oil or creamy, cheesy, richness? How about both? This simple recipe came about when I didn't have enough of either sauce to coat a big pan of pasta for a potluck dinner. Its a great change from the usual pasta in marinara and, while simple enough for a family meal, is special enough for guests. Its particularly good for potlucks because you KNOW that there are going to be 3-4 pans of pasta in assorted tomato sauces already. ;)

Provided by 3KillerBs

Categories     Sauces

Time 12m

Yield 2-3 cups

Number Of Ingredients 5

1 cup milk (or 1/2 cup milk and 1/2 cup cream)
8 ounces cream cheese, softened
1 dash garlic powder (optional)
1 cup basil pesto (see notes)
1/2-3/4 cup parmesan cheese (see notes)

Steps:

  • Heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. Bring just barely to boiling.
  • Reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk.
  • Stir in the pesto and reheat to just barely boiling again.
  • Stir in Parmesan and simmer a few moments until the sauce begins to thicken.
  • Remove from heat and serve over any pasta.
  • Note on Pesto: Best made with a pure basil pesto rather than a basil-and-spinach pesto. Homemade or commercial is fine.
  • Note on Parmesan: I freeze my homemade pesto without the cheese so I use the full 3/4 cup. If your pesto has a generous amount of cheese you will not need as much. Not that plenty of Parmesan is a bad thing. :D.
  • If you toss this together with pasta, chunks of cooked chicken, and broccoli florets then spread it in a baking pan with plenty of shredded Mozzarella on top you get a terrific casserole.

Nutrition Facts : Calories 672, Fat 52.6, SaturatedFat 32.1, Cholesterol 163.8, Sodium 789.9, Carbohydrate 31.6, Fiber 14.6, Sugar 1.1, Protein 27.4

PESTO ALFREDO



Pesto Alfredo image

Pesto Alfredo, easy homemade Fettuccine Alfredo recipe with Pesto Alfredo sauce.

Provided by Lisa Huff

Categories     Dinner

Time 45m

Number Of Ingredients 6

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))

Steps:

  • 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.

Nutrition Facts : Calories 697 kcal, Carbohydrate 45 g, Protein 25 g, Fat 47 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 178 mg, Sodium 754 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

EASY PESTO ALFREDO FETTUCCINI



Easy Pesto Alfredo Fettuccini image

Purchased pesto and alfredo sauce makes this dish perfect for busy days. You can add leftover chicken, salmon or shrimp if you wish.

Provided by Lorac

Categories     Cheese

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 4

12 ounces fettuccine pasta, cooked and drained
1 (1 lb) jar alfredo sauce
1/4 cup prepared pesto sauce
grated parmesan cheese

Steps:

  • While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan.
  • Place pan over medium high heat and cook 3 minutes, stirring occasionally.
  • Combine the sauce with the hot pasta and serve with grated parmesan, if desired.

Nutrition Facts : Calories 254.4, Fat 2, SaturatedFat 0.3, Cholesterol 64.5, Sodium 23, Carbohydrate 48.3, Protein 10

HOMEMADE PESTO ALFREDO PASTA



Homemade Pesto Alfredo Pasta image

Homemade skinny alfredo sauce blended together with either homemade pesto or store-bought pesto make this dish flavorful and surprisingly easy to make. Ready in about 15 minutes!

Provided by Tracy

Categories     Dinner

Number Of Ingredients 8

1 cup homemade pesto (store bought would work fine as well)
1 tbsp butter
1 tbsp minced garlic
4 tsp all-purpose flour
2 cups milk (I used 2%)
1 tsp salt
1½ cups Freshly grated Parmesan Cheese
4 tbsp reduced fat cream cheese (2 oz)

Steps:

  • Melt the butter in a skillet or large sauce pan over medium heat
  • Add the garlic and saute until the garlic is slightly soft, about 1 minute
  • Add in the flour and stir with a wooden spoon for approximately 1 minute
  • Stir/whisk in the milk and salt
  • Stir constantly until slightly thickened - approximately 2-3 minutes
  • Add the cream cheese and Parmesan cheese; stir until well blended and cheese is melted - approximately 2-3 minutes
  • Stir in one cup of pesto
  • Turn heat down to low or a simmer and allow sauce to warm thoroughly
  • Cook pasta according to package instructions, drain
  • Add pasta to the pesto alfredo sauce, or simply serve the sauce on top of the cooked pasta
  • Stir gently so that all the noodles are coated
  • Top with toasted pine nuts, additional Parmanesen cheese, tomatoes or even chicken if desired
  • Serve immediately
  • Enjoy!

PASTA WITH ALFREDO-PESTO SAUCE



Pasta with Alfredo-Pesto Sauce image

Pasta is great with Alfredo Sauce, right? Pasta is great with Pesto Sauce, right? Doesn't this recipe make sense? ;-)

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup fresh basil leaf
1/3 cup pine nuts or 1/3 cup walnuts
2 cloves garlic
1/3 cup olive oil
1 1/4 cups grated parmesan cheese
1 cup whipping cream
1 lb capellini or 1 lb spaghettini, cooked until al dente
minced basil

Steps:

  • Finely chop basil, pine nuts and garlic in processor.
  • Gradually add olive oil through feed tube and process until smooth; mix in ½ cup Parmesan.
  • Transfer to a small jar (can be made up to 4 days ahead - make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air).
  • Bring cream to boil in medium saucepan; whisk in pesto.
  • Season to taste.
  • Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl.
  • Toss to coat evenly and serve sprinkled with some minced basil.
  • Note: If you want this 'saucier' you can add a little milk to wet the pasta.

FETTUCCINE WITH PESTO SAUCE



Fettuccine With Pesto Sauce image

This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.

Provided by Ginas Cucina

Categories     Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups of packed fresh basil leaves
2 -3 garlic cloves, minced
1/2 cup pine nuts
1 1/4 cups extra virgin olive oil
1/2 cup of grated parmesan cheese
1/2 cup grated pecorino romano cheese
1 lb fettuccine

Steps:

  • place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
  • With processor still on pour oil in through the tube in a steady stream till all the oil is used.
  • Turn off processor.
  • Cook fettuccine in salted boiling water to your taste.
  • Drain pasta well.
  • Add a some sauce to the pasta and mix pasta with the sauce.
  • Serve pasta and add sauce to your liking.

Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9

FETTUCCINE WITH PESTO ALFREDO SAUCE



Fettuccine With Pesto Alfredo Sauce image

This recipe combines fresh homemade pesto with a creamy delicious alfredo sauce. My kids love this, they call it green spaghetti.

Provided by Amy BC

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup fresh basil
1 1/4 cups grated parmesan cheese or 1 1/4 cups romano cheese
1/8 cup extra virgin olive oil
4 -6 garlic cloves
1/4 cup pine nuts or 1/4 cup almonds
8 ounces cream cheese
1/2 cup butter
1 cup milk
1 teaspoon garlic powder
1 lb cooked fettuccine

Steps:

  • Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
  • In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
  • Stir pesto into alfredo sauce and toss with cooked pasta.
  • Enjoy!

Nutrition Facts : Calories 569.4, Fat 45.7, SaturatedFat 22.8, Cholesterol 128.3, Sodium 600, Carbohydrate 25.3, Fiber 1.3, Sugar 2, Protein 16.4

PESTO ALFREDO SAUCE



Pesto Alfredo Sauce image

My Pesto Alfredo Sauce recipe is creamy, cheesy and amazingly easy to make. Perfect over pastas, chicken and veggies! Makes 3 cups.

Provided by Kevin Is Cooking

Categories     Sauce

Time 15m

Number Of Ingredients 16

4 tbsp butter
2 cloves garlic (minced)
1 1/2 cups heavy cream
2 cups Parmigiano Reggiano or Parmesan (2.5 ounces total, freshly grated)
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp freshly grated nutmeg
1/8 tsp black pepper
1 cup pesto ((See Below))
3/4 cup pine nuts
4 garlic cloves
1/8 tsp salt
1/8 tsp red pepper flakes
3/4 cup Parmesan-Reggiano or Romano cheese (freshly grated)
3 cups fresh basil leaves (packed)
1 cup Extra Virgin Olive Oil

Steps:

  • Add all ingredients except for basil and olive oil to food processor. Blend with pulsing motion for a minute or so to breakdown and form a paste.
  • Next add the basil and with processor running slowly add the oil in a steady stream to blend thoroughly.
  • This makes 3 cups of fresh basil pesto which can be used over hot pasta or as a dipping sauce. You need 1 cup for this Pesto Alfredo Sauce recipe.
  • Melt the butter in a large, deep skillet (cast iron type) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
  • To the skillet, whisk in the heavy cream until combined and simmer for 3 to 4 minutes.
  • Whisk in the freshly grated Parmesan cheese, kosher salt, white and black peppers and nutmeg. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, 3 to 4 minutes.
  • Remove from heat and whisk in 1 cup of the fresh pesto.
  • Serve immediately over fettuccini (or pasta of choice), meatballs, sautéed chicken or as a dipping sauce for, or over, vegetables or breadsticks.

Nutrition Facts : Calories 439 kcal, Carbohydrate 7 g, Protein 16 g, Fat 39 g, SaturatedFat 17 g, Cholesterol 69 mg, Sodium 1107 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PASTA WITH ALFREDO-PESTO SAUCE



Pasta with Alfredo-Pesto Sauce image

Categories     Herb     Pasta     Parmesan     Summer     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 7

1 cup fresh basil leaves
1/3 cup pine nuts or walnuts
2 garlic cloves
1/3 cup olive oil
1 cup grated Parmesan
1 cup whipping cream
1 pound capellini or spaghetti, freshly cooked

Steps:

  • Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
  • Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.

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