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Image of rich, creamy pesto Alfredo sauce in a white skillet, topped with basil leaves and Parmesan.

Pesto Alfredo Sauce

A creamy and flavorful blend of classic Alfredo sauce and herby basil pesto, perfect for tossing with pasta, spooning over grilled chicken, or using as a gourmet pizza base.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pesto Alfredo Sauce Ingredients
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1/2 cup basil pesto store-bought or homemade
  • to taste salt and black pepper
  • optional milk or pasta water to thin the sauce if needed

Equipment

  • Skillet
  • whisk
  • Grater

Method
 

  1. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it cook for 3–4 minutes to slightly reduce.
  3. Stir in the grated Parmesan cheese. Lower the heat and continue stirring until the cheese has melted and the sauce is smooth.
  4. Remove the pan from heat and stir in the basil pesto. Mix well to combine.
  5. Taste and adjust with salt and black pepper. If the sauce is too thick, add a splash of milk or reserved pasta water to loosen it.
  6. Serve immediately over hot pasta, grilled chicken, or as a dipping sauce.

Notes

Use freshly grated Parmesan for a smoother sauce. Add the pesto after removing from heat to preserve its fresh herb flavor. This sauce pairs wonderfully with fettuccine, linguine, or even as a pizza base.