Spaghetti With Creamy Pesto Alfredo and Grilled Chicken – Comforting, Fresh, and Satisfying

This is the kind of pasta you make when you want something comforting but still bright and fresh. Creamy Alfredo meets herb-packed pesto, and the combo clings to strands of spaghetti in the best way. Grilled chicken adds smoky flavor and protein, turning a simple bowl into a full meal.

It’s weeknight-friendly, company-worthy, and easy to tweak based on what you have. If you love a silky sauce with a punch of basil and garlic, this one delivers.

Print Recipe

Spaghetti With Creamy Pesto Alfredo and Grilled Chicken - Comforting, Fresh, and Satisfying

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 12 oz spaghetti
• 2 boneless, skinless chicken breasts (about 1 to 1.25 lbs total)
• 2 tbsp olive oil, plus more for grilling
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (for chicken)
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 2 garlic cloves, finely minced
• 3/4 cup freshly grated Parmesan, plus more for serving
• 1/3 cup prepared basil pesto (store-bought or homemade)
• 1/2–3/4 cup reserved pasta water
• 1 tsp lemon zest and 1 tbsp lemon juice
• Red pepper flakes (optional)
• Fresh basil, for garnish

Instructions

• Season the chicken: Pat dry. Rub with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and garlic powder.Let sit while you heat the grill pan or outdoor grill.
• Grill the chicken: Cook over medium-high heat 5–6 minutes per side, until the thickest part hits 165°F. Rest on a board for 5 minutes, then slice.
• Cook the spaghetti: Boil in well-salted water until just shy of al dente. Reserve 3/4 cup pasta water, then drain.
• Start the sauce: In a large skillet, melt butter over medium heat.Add minced garlic and cook 30 seconds until fragrant, not browned.
• Add cream: Pour in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes to slightly thicken.
• Stir in cheese: Reduce heat to low. Whisk in Parmesan until smooth.Add 1/2 cup pasta water to loosen and emulsify.
• Pesto and lemon: Stir in pesto, lemon zest, and lemon juice. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like heat.
• Toss the pasta: Add drained spaghetti to the skillet and toss until coated.If it seems tight, splash in more pasta water a little at a time until silky.
• Finish with chicken: Fold in sliced grilled chicken. Warm through for 1 minute. Serve topped with extra Parmesan and torn basil.

Why This Recipe Works

• Balanced flavor: Alfredo brings richness, while pesto adds freshness, lemon, and herb notes.
• Great texture: Starchy pasta water emulsifies the sauce, making it glossy and clingy.
• Grilled chicken: Charred edges and juicy centers give contrast to the creamy pasta.
• Simple technique: No complicated steps—just good timing and proper seasoning.

Ingredients

• 12 oz spaghetti
• 2 boneless, skinless chicken breasts (about 1 to 1.25 lbs total)
• 2 tbsp olive oil, plus more for grilling
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (for chicken)
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 2 garlic cloves, finely minced
• 3/4 cup freshly grated Parmesan, plus more for serving
• 1/3 cup prepared basil pesto (store-bought or homemade)
• 1/2–3/4 cup reserved pasta water
• 1 tsp lemon zest and 1 tbsp lemon juice
• Red pepper flakes (optional)
• Fresh basil, for garnish

How to Make It

1. Season the chicken: Pat dry. Rub with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and garlic powder.

   Let sit while you heat the grill pan or outdoor grill.

2. Grill the chicken: Cook over medium-high heat 5–6 minutes per side, until the thickest part hits 165°F. Rest on a board for 5 minutes, then slice.
3. Cook the spaghetti: Boil in well-salted water until just shy of al dente. Reserve 3/4 cup pasta water, then drain.
4. Start the sauce: In a large skillet, melt butter over medium heat.

   Add minced garlic and cook 30 seconds until fragrant, not browned.

5. Add cream: Pour in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes to slightly thicken.
6. Stir in cheese: Reduce heat to low. Whisk in Parmesan until smooth.

   Add 1/2 cup pasta water to loosen and emulsify.

7. Pesto and lemon: Stir in pesto, lemon zest, and lemon juice. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like heat.
8. Toss the pasta: Add drained spaghetti to the skillet and toss until coated.

   If it seems tight, splash in more pasta water a little at a time until silky.

9. Finish with chicken: Fold in sliced grilled chicken. Warm through for 1 minute. Serve topped with extra Parmesan and torn basil.

Keeping It Fresh

• Storage: Refrigerate in an airtight container for up to 3 days.
• Reheating: Add a splash of water or milk and warm gently over low heat, stirring to bring the sauce back together.
• Make-ahead tips: Grill chicken and make pesto in advance.

  Cook pasta and finish the sauce right before serving for the best texture.

Health Benefits

• Protein from chicken: Supports muscle repair and keeps you satisfied.
• Healthy fats in pesto: Olive oil, nuts, and Parmesan offer fats that help you absorb fat-soluble vitamins.
• Calcium from Parmesan and cream: Contributes to bone health.
• Fresh basil and garlic: Provide antioxidants and flavor without extra sodium.

Pitfalls to Watch Out For

• Overcooking the pasta: It will continue to cook in the sauce, so stop at just shy of al dente.
• Boiling the cream: High heat can cause splitting. Keep it to a gentle simmer.
• Skipping pasta water: It’s key for emulsifying and loosening the sauce.
• Using pre-shredded cheese: Anti-caking agents prevent smooth melting. Freshly grated is best.
• Undersalting: Season pasta water like the sea and taste the sauce as you go.

Recipe Variations

• Lighten it up: Swap half the cream for whole milk and add an extra tablespoon of Parmesan for body.
• Veggie boost: Fold in blanched peas, sautéed mushrooms, or roasted cherry tomatoes.
• Different protein: Try shrimp, rotisserie chicken, or grilled tofu.
• Nut-free pesto: Use pumpkin seeds or skip nuts entirely if needed.
• Gluten-free: Use gluten-free spaghetti and check labels on pesto and Parmesan.
• Zesty finish: Add a final squeeze of lemon and a drizzle of good olive oil before serving.

FAQ

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be thinner.

Simmer a bit longer and add more Parmesan to help it thicken and emulsify.

Is store-bought pesto okay?

Absolutely. Choose a brand with simple ingredients like basil, olive oil, nuts, and cheese. Taste it first and adjust salt and lemon as needed.

How do I prevent the sauce from getting greasy?

Keep the heat low, add cheese gradually, and use pasta water to emulsify.

Avoid boiling after the cheese goes in.

What if I don’t have a grill?

Pan-sear the chicken in a hot skillet with a little oil, 5–6 minutes per side. You’ll still get good browning and flavor.

Can I make it vegetarian?

Yes. Skip the chicken and add vegetables or meatless protein.

Make sure your Parmesan is vegetarian if that matters to you.

How much salt should I add to pasta water?

Aim for about 1–1.5 tablespoons of kosher salt per 4 quarts of water. It should taste pleasantly salty.

Final Thoughts

Spaghetti with Creamy Pesto Alfredo and Grilled Chicken is rich, bright, and satisfying without being fussy. With a few smart steps—properly salted water, gentle heat, and a splash of pasta water—you get a restaurant-quality sauce at home.

Keep the base recipe, then riff with seasonal veggies or different proteins. It’s a reliable weeknight staple that still feels a little special.