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Baked Pesto Alfredo Chicken – Alfredo style Pesto Chicken is a delicious recipe that is ready in 30 minutes, is also low carb, KETO, and gluten free! Serve over zoodles or cauliflower rice and you’ll soon realize that this is the BEST Alfredo Chicken, even without the pasta!
BAKED PESTO ALFREDO CHICKEN
Pesto Alfredo Chicken combines my favorite Homemade Alfredo Sauce with Basil Pesto poured over seared chicken breasts and baked to a creamy and ridiculously good dinner perfection.
It is a 5-ish ingredient recipe that makes a quick weeknight meal and is approved by kids and adults, alike. Let’s put it this way; I’ve never had leftovers.
I mean, how can butter, and garlic, and heavy cream, and parmesan cheese, and basil pesto, NOT result in a dinner of epic proportions? Right!?! It’s a total bomb of deliciousness, similar to this very popular recipe for Creamy Pesto Chicken.
HOW TO MAKE PESTO ALFREDO CHICKEN
Here’s how the magic happens;
- Fry some bacon. YUM!
- Season boneless, skinless chicken breasts with this amazing Chicken Seasoning Blend and then brown the chicken breasts in the bacon fat. YUM YUM! You can also just use salt and pepper on the chicken – your call. Know what else? Use an oven-safe dish so you won’t have too many things to wash.
- In the meantime, either use my recipe for Low Carb Alfredo Pesto Sauce OR grab a cup of jarred Alfredo sauce and mix in 2 tablespoons basil pesto. Or add more. Or less. I like a strong basil pesto taste, but if you don’t, use less of it.
- Take the sauce and pour it over the chicken breasts.
- Cover chicken with foil and bake for 23 to 25 minutes.
- Remove from oven, sprinkle with previously prepared bacon and chopped fresh basil, then serve.
In the end, you’ll have this juicy and saucy chicken to serve as-is with a side salad, or serve over pasta or cauliflower rice.
If you are looking for a classic Chicken Alfredo, hop on over to my recipe for Skinny Chicken Fettuccine with Alfredo Sauce.
TIPS FOR MAKING THE BEST PESTO ALFREDO CHICKEN
- Do not use a large baking dish. If you do, the sauce will spread far and wide – you want that sauce to stay close to the chicken. I would say not to use anything bigger than a 9 x 13 dish. For beeeeest results, use a round oven-safe skillet.
- If you don’t have time to make your own low-carb Alfredo sauce, you can always use store-bought.
- Taste the Alfredo + Pesto sauce before pouring it over the chicken – adjust flavor as needed. I almost always mix in a bit more basil pesto.
HOW TO MAKE AHEAD
- You can make this recipe 1 day ahead of time. Place chicken breasts in a baking dish or oven-safe skillet; pour the Alfredo Pesto Sauce over the chicken breasts and cover with foil. Refrigerate until ready to use.
- Take chicken out of the refrigerator 15 minutes before cooking; pop it in the oven and bake per instructions. You might need to add 3 to 5 more minutes to the cooking time if you didn’t brown the chicken breasts beforehand.
- In the meantime, fry the bacon and sprinkle it over the chicken before serving.
HOW TO STORE LEFTOVERS
- Store completely cooled Pesto Alfredo Chicken in an airtight container, and keep refrigerated for up to 3 days.
MORE CREAMY PESTO RECIPES
- Baked Pesto Chicken with Olives and Feta
- Chicken Pesto Tortellini
- Pesto Zucchini Noodles and Shrimp
- Slow Cooker Basil Pesto Bread
ENJOY!
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Baked Pesto Alfredo Chicken
Ingredients
- 4 slices bacon,, diced
- 1 tablespoon olive oil
- 4 (16-ounces total) boneless, skinless chicken breasts
- Chicken Seasoning Blend, <--- click for the Seasoning Blend recipe (or use your favorite seasoning for chicken breasts)
- 1 cup Low Carb Homemade Alfredo Sauce with Basil Pesto , <--- click for the Alfredo Sauce recipe (You can also just use 1 cup regular Alfredo Sauce and mix in about 2 tablespoons Basil Pesto)
- chopped fresh basil,, for garnish
Instructions
- Preheat oven to 375˚F.
- Add diced bacon to a skillet and cook over medium-high heat to a desired crispiness; remove bacon from skillet and set aside. Do not drain the bacon fat.
- Set skillet back over heat and add in olive oil.
- Season chicken breasts on both sides and add to the hot oil; brown chicken breasts for 2 to 3 minutes per side.
- Remove from heat and, if using an oven-safe skillet, just pour the Alfredo Pesto Sauce over the chicken breasts and mix it around so every piece is covered. If using a baking dish, remove chicken from skillet and transfer to the baking dish; pour Alfredo Pesto Sauce over the chicken.
- Cover with foil and cook for 23 to 25 minutes, or until chicken is done. Chicken is cooked through when internal temperature registers at 165˚Please use a meat thermometer to check for doneness.
- Remove from oven and let stand about 5 minutes.
- Garnish with previously prepared bacon and chopped fresh basil.
- Serve.
Notes
- Store completely cooled Pesto Alfredo Chicken in an airtight container, and keep refrigerated for up to 3 days.
- Try not to use a large baking dish. If you do, the sauce will spread far and wide – you want that sauce to stay close to the chicken. I would say not to use anything bigger than a 9 x 13 dish. For best results, use an oven-safe skillet.
- If you don’t have time to make your own low-carb Alfredo sauce, you can always use store-bought.
- Taste the Alfredo + Pesto sauce before pouring it over the chicken – adjust flavor as needed. I almost always mix in a bit more basil pesto.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Was a great hit with the family
This chicken was so savory and just bursting with flavor! I love it