This Creamy Pesto Alfredo is an easy 20-minute meal made with pesto, Parmesan, and Romano. You can’t get much cheesier than this.

This Creamy Pesto Alfredo is an easy 20-minute meal made with pesto, Parmesan cheese, cream cheese, and heavy cream. You can’t get much cheesier than this.

My kids’ love, love, love Alfredo sauce. In fact, anytime we head to our favorite Italian restaurant in town they order this sauce to dip their bread in. I am always a little happy they do, because well I love it as well. We make Alfredo sauce at home at least once a week. And everyone is always happy. Because we eat it frequently I like to add some twist on occasion just to change things up. And this time I decided to add pesto.

This Creamy Pesto Alfredo is an easy 20-minute meal made with pesto, Parmesan cheese, cream cheese, and heavy cream. You can’t get much cheesier than this.

What is great is that you can adjust the amount of pesto in this recipe to your liking. If it would have been just my hubby and me, we would have loaded it in, like 6 tablespoons. But with the kiddos eating with as well, and the fact that 2 of them freak at the sight of green, meaning vegetables, we reduced that amount to 3 tablespoons. So be sure to add as much or as little pesto as you would like.

This Creamy Pesto Alfredo is an easy 20-minute meal made with pesto, Parmesan cheese, cream cheese, and heavy cream. You can’t get much cheesier than this.

So get out the pot and pan, my friends and grate some Parmesan cheese, dinner is just 20 minutes away and it won’t disappoint!

Enjoy! XOXO San

How do you make Creamy Pesto Alfredo?

  • Cook pasta according to package directions.
  • Meanwhile, melt butter in a saute pan over medium-high heat. Add garlic and saute for 1 minute.
  • Whisk in flour and cook for 1 minute while whisking constantly so it doesn’t burn.
  • Slowly whisk in chicken broth and milk until it’s combined and smooth. Simmer for 1-2 minutes or until the sauce starts to thicken.
  • Whisk in Parmesan and Romano cheese, salt, and pepper unntil all the cheese is melted and the sauce is well combined. Stir in pesto and combine.
  • Let the sauce simmer on low until the pasta is ready.
  • Drain pasta and toss in the sauce to coat. Serve and enjoy!

For more delicious Alfredo recipes, try my Skinny Alfredo Sauce, or my Easy Shrimp Alfredo.

Don’t forget to pin this Creamy Pesto Alfredo to your favorite Pinterest board for later!

This Creamy Pesto Alfredo is an easy 20-minute meal made with pesto, Parmesan cheese, cream cheese, and heavy cream. You can’t get much cheesier than this.

Creamy Pesto Alfredo

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 6
Calories: 491 kcal
This Creamy Pesto Alfredo is an easy 20-minute meal made with pesto, Parmesan cheese, and butter.

Ingredients
 

  • 12 ounces fettuccine
  • 1/4 cup salted butter
  • 1/4 cup all purpose flour
  • 4 cloves garlic
  • 1 cup low-fat milk
  • 1 cup chicken stock
  • 1 cup freshly grated Parmesan cheese
  • 3/4 cup freshly grated Romano cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons pesto add more to taste

Instructions
 

  • Cook pasta according to package directions.
  • Meanwhile, melt butter in a saute pan over medium-high heat. Add garlic and saute for 1 minute.
  • Whisk in flour and cook for 1 minute while whisking constantly so it doesn't burn.
  • Slowly whisk in chicken broth and milk until it's combined and smooth. Simmer for 1-2 minutes or until the sauce starts to thicken.
  • Whisk in Parmesan and Romano cheese, salt, and pepper unntil all the cheese is melted and the sauce is well combined. Stir in pesto and combine.
  • Let the sauce simmer on low until the pasta is ready.
  • Drain pasta and toss in the sauce to coat. Serve and enjoy!
Calories: 491kcalCarbohydrates: 50gProtein: 22gFat: 22gSaturated Fat: 11gTrans Fat: 1gCholesterol: 96mgSodium: 859mgPotassium: 282mgFiber: 2gSugar: 4gVitamin A: 734IUVitamin C: 1mgCalcium: 424mgIron: 2mg
Tried this recipe?Let us know what you think!

This Creamy Pesto Alfredo is an easy 20-minute meal made with pesto, Parmesan cheese, cream cheese, and heavy cream. You can’t get much cheesier than this.

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3 Comments

  1. I have this recipe pinned and have made it so many times. Came on today to make it again, and the recipe is different. What happened to the recipe with cream cheese?

    1. Hi Jennifer, I’m glad to hear you liked the original recipe! I recently remade it with a lightened version of the sauce that the family prefers which is why the recipe has changed. Here’s the original recipe below:

      12-16 ounces penne pasta
      1/2 cup salted butter
      8 ounces cream cheese
      2 teaspoons garlic powder
      1 cup heavy cream
      1 cup chicken stock
      8 ounces freshly grated Parmesan cheese
      1/2 teaspoon salt
      ¼ teaspoon ground white pepper
      3-4 tablespoons pesto (add more to taste)
      Cook penne pasta according to package directions. Once noodles are cooked strain, then immediately rinse under cold water, then set aside. Over medium heat, melt butter in a medium saucepan. Once completely melted add cream cheese, and garlic powder and whisk until smooth. Slowly add cream while continually whisking, gradually add chicken broth, and whisk until smooth. Whisk in Parmesan, salt, and pepper and bring to a gentle boil, while constantly stirring. Once sauce is boiling, reduce heat and stir in pesto, simmer for 5 minutes, or until you reach your desired consistency. Toss pasta into the sauce and serve immediately.

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