Name: Creamy Pesto Pasta
Yield: 4

This Creamy Pesto Pasta Recipe with fettuccine, broccoli, and sun-dried tomatoes tossed in a rich pesto Alfredo sauce. Ready in 30 minutes or less!

author’s note

The Pasta I Keep Making on Repeat!

I’ve always loved pesto. If I’m at a restaurant and there’s a pesto option, I’m ordering it. And anytime I’m making a creamy pasta like fettuccine Alfredo, I find myself wishing I had stirred in a big spoonful of pesto to boost the flavor. So eventually, I decided to build a whole recipe around that idea.

This creamy pesto pasta combines everything It is satisfying to. Fettuccine in a rich and velvety pesto, Alfredo sauce with tender broccoli, and sweet sun-dried tomatoes. If you’re anything like me and can’t get enough of pesto, this one is going to be a new favorite.

Cooking pasta, adding broccoli, boiling broccoli, and draining pasta and broccoli for the dish.

Ingredients In Creamy Pesto Pasta Recipe

Fettuccine: Swap with linguine or tagliatelle if preferred.
Broccoli: Cook it with the pasta to save time and simplify prep.
Butter: Unsalted butter gives more control over final seasoning.
Heavy Cream: For a lighter version, use half-and-half (the sauce won’t be as thick).
Pesto: Use freshly made or refrigerated pesto, not jarred shelf-stable kinds.
Parmesan: Freshly grated melts better and gives a smoother sauce.
Sun-dried Tomatoes: Use julienne-cut for ease, or slice whole ones before adding.

Creamy pesto sauce being stirred into the creamy pesto pasta recipe with broccoli and sun-dried tomatoes.

How To Make Creamy Pesto Pasta Recipe

While boiling pasta and broccoli, cook minced garlic in butter until fragrant.
Mix in heavy cream and chicken stock.
Add basil pesto and Parmesan cheese, stirring until smooth. Season with salt and pepper.
Put in sun-dried tomatoes and let it simmer briefly to thicken the sauce.
Combine the drained pasta and broccoli with the sauce.
Toss creamy pesto pasta together well.
Serve with fresh basil, extra Parmesan, pine nuts, red pepper flakes, or pesto chicken.

Tips For Success

Salt Pasta Water: Add 1 tbsp of table salt once the water boils. Wait for it to start boiling again before adding the pasta.
Adjust Sauce: Keep extra cream, pesto, and broth close. Add more if the pasta needs.
Grate Parmesan Finely: Use a fine grater to get light, soft cheese that melts easily and is great for topping.
Toast Pine Nuts: Lightly toast pine nuts in a dry pan until they smell nutty. It makes them taste better.

Bowl of creamy chicken pesto pasta with fresh rotisserie chicken on top, ready to be enjoyed.

Storage

Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over a low burner, adding a splash of heavy cream or chicken stock if needed to loosen the sauce.