Pesto Alfredo — a creamy, flavorful twist on classic Fettuccine Alfredo made with pesto. This easy homemade recipe comes together fast and makes a comforting weeknight dinner the whole family will enjoy.
Pesto Alfredo combines rich Alfredo sauce with bright, herbaceous pesto for a simple yet satisfying pasta dish. You can use store-bought or homemade pesto — any variety you like will work and adds its own character to the sauce.
Traditional basil pesto is classic, but spinach, cilantro, or other herb-based pestos also pair beautifully with the creamy Parmesan Alfredo. Use whichever you prefer or have on hand.
What is Pesto
Pesto is an Italian sauce typically made by blending fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. There are many popular variations today using different herbs, greens, nuts, or cheeses to create new flavor profiles.
This recipe uses only a handful of ingredients but is very adaptable. Add vegetables or protein if you want to stretch it into a heartier meal.
Pesto Alfredo Ingredients
- Fettuccine pasta (or your favorite pasta)
- Butter
- Garlic
- Heavy cream
- Freshly grated Parmesan cheese
- Pesto (store-bought or homemade)
How to Make Pesto Alfredo
- MAKE PASTA. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and reserve a bit of the pasta water.
- MAKE THE SAUCE. In a large skillet over medium heat, melt butter. Add minced garlic and cook, stirring constantly, about 1 minute until fragrant.
- ADD CREAM. Slowly pour in the heavy cream, whisking until it comes to a gentle boil. Reduce the heat and simmer 3–5 minutes until the cream begins to thicken.
- FINISH. Remove from heat and stir in the grated Parmesan and the pesto until the sauce is smooth. If needed, thin with a splash of reserved pasta water. Toss in the drained pasta to coat evenly.
Printable recipe details appear in the recipe card below.
Serving Suggestions
- Garnish with chopped parsley or extra basil and a sprinkle of freshly grated Parmesan before serving.
- Serve immediately while warm; leftovers can be reheated but are best fresh.
- Pair with a simple green salad and crusty bread or dinner rolls to round out the meal.
- A steamed or roasted vegetable such as broccoli, green beans, or Brussels sprouts makes a great side.
Quick Tips for Best Results
- Use a pesto you enjoy—traditional basil, spinach, or cilantro variations all work.
- Reserve some pasta cooking water to loosen the sauce if it gets too thick.
- For a richer sauce, use full-fat heavy cream and freshly grated Parmesan.
- Adjust quantities if you want more sauce or more pasta; this recipe scales easily.
Pesto Alfredo FAQ
How should I store Pesto Alfredo?
Store leftovers in an airtight container in the refrigerator for a few days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to restore creaminess if needed.
Can I freeze this dish?
Freezing is not recommended; the texture of the cream sauce can change after freezing and thawing.
Can I use low-fat ingredients?
Low-fat milks and cheeses may cause the sauce to be grainy or not thicken properly. For best texture, use full-fat cream and real Parmesan.
What additions work well?
Add cooked chicken, shrimp, sausage, or sautéed vegetables like mushrooms or spinach to make it a complete meal.
Dietary swaps?
Vegan: try plant-based cream and vegan Parmesan replacements, though results may vary. Low-carb or gluten-free: substitute with low-carb pasta, zoodles, spaghetti squash, or a gluten-free pasta.
Recipe Card
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 (store-bought or homemade)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water and drain the pasta.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring, about 1 minute until fragrant.
- Slowly whisk in the heavy cream and bring to a gentle boil. Reduce heat and simmer 3–5 minutes until the cream thickens slightly.
- Remove from heat and stir in the Parmesan and pesto until smooth. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
- Toss the drained pasta with the sauce until evenly coated. Serve immediately with extra Parmesan and fresh herbs if desired.
Notes
SNAPPY TIPS: Add cooked chicken, shrimp, or vegetables for a heartier dish. Use any pesto variation you enjoy. Top with extra grated cheese and chopped herbs.
SUBSTITUTIONS: For gluten-free or low-carb diets, swap the pasta for a suitable alternative such as gluten-free pasta, zucchini noodles, or spaghetti squash.
Nutrition:
Calories: 697 kcal | Carbohydrates: 45 g | Protein: 25 g | Fat: 47 g
Enjoy this creamy, herb-forward Pesto Alfredo and feel free to personalize it with your favorite proteins or vegetables. If you try it, consider leaving a note about any additions you made.