Dreamy Creamy Pesto Pasta

Indulge in the exquisite flavor of this **Creamy Pesto Pasta Recipe**, a delightful culinary creation featuring tender fettuccine, vibrant broccoli, and sweet sun-dried tomatoes, all beautifully coated in a luxurious pesto Alfredo sauce. This exceptional dish is designed for busy evenings, promising a gourmet experience that’s ready in 30 minutes or less, making it the perfect solution for a quick yet satisfying weeknight dinner.

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The Creamy Pesto Pasta I Keep Making on Repeat!

There’s an undeniable magic to pesto. For years, it’s been my go-to choice at restaurants, and honestly, if it’s on the menu, I’m ordering it without hesitation. My love for its fresh, vibrant flavor is so profound that whenever I’d whip up a creamy pasta dish, like a classic Fettuccine Alfredo, I always found myself thinking, “This would be even better with a generous spoonful of pesto.” That thought eventually sparked an idea: why not create a dish where pesto isn’t just an addition, but the star of a rich, creamy sauce?

This Creamy Pesto Pasta recipe is the culmination of that idea, bringing together everything I adore in one spectacular dish. Imagine al dente fettuccine swimming in a velvety pesto Alfredo sauce, complemented by the tender crunch of fresh broccoli and the sweet, tangy burst of sun-dried tomatoes. It’s a symphony of textures and flavors that truly satisfies. If you share my passion for pesto and creamy pasta, prepare to add this recipe to your regular rotation. It’s more than just a meal; it’s an experience that’s both comforting and incredibly delicious, proving that sometimes, the simplest ideas lead to the most extraordinary meals.

Key Ingredients for Creamy Pesto Pasta

Crafting the perfect Creamy Pesto Pasta begins with selecting the right ingredients. Each component plays a vital role in achieving the rich flavor and satisfying texture of this dish:

• Fettuccine: This wide, flat pasta is ideal for clinging to the creamy sauce. While fettuccine provides a classic touch, feel free to swap it with linguine or tagliatelle if those are your preference or what you have on hand.
• Broccoli: Adding broccoli not only boosts the nutritional value but also introduces a pleasant texture contrast. A fantastic time-saving tip is to cook the broccoli directly with the pasta during the last few minutes, simplifying your prep and reducing cleanup.
• Unsalted Butter: Using unsalted butter allows you precise control over the overall seasoning of your sauce. It provides a rich, foundational flavor without inadvertently making your dish too salty.
• Heavy Cream: The secret to the sauce’s luxurious, velvety texture. For those seeking a slightly lighter option, half-and-half can be used, though be aware that the sauce will be less thick and decadent.
• Fresh Pesto: This is the heart of our dish. Prioritize freshly made or refrigerated basil pesto for the best flavor. Avoid jarred, shelf-stable varieties, as their flavor profile often lacks the vibrant freshness crucial for this recipe. You’ll find fresh pesto typically in the refrigerated section near other fresh pastas or in the produce aisle.
• Parmesan Cheese: Freshly grated Parmesan cheese is non-negotiable for a truly smooth and flavorful sauce. Pre-grated cheeses often contain anti-caking agents that can result in a grainy texture when melted, so take the extra minute to grate your own for superior results.
• Sun-Dried Tomatoes: These concentrated bursts of sweet and tangy flavor add depth and color to the pasta. For convenience, use julienne-cut sun-dried tomatoes packed in oil. If you have whole ones, a quick slice before adding will suffice. The oil they’re packed in also carries extra flavor!

Effortless Steps to Prepare Creamy Pesto Pasta

Creating this delicious Creamy Pesto Pasta is surprisingly simple, perfect for a busy weeknight. Follow these straightforward steps to bring this vibrant dish to your table:

1. Cook Pasta and Broccoli: Begin by bringing a large pot of water to a rolling boil. Generously season the boiling water with salt – this is crucial for flavoring your pasta from the inside out. Add your fettuccine and cook according to package instructions until it’s al dente. During the last 2-3 minutes of the pasta’s cooking time, add the chopped broccoli to the same pot. Stir gently and continue cooking until both the pasta and broccoli are tender-crisp. Drain well and set aside.
2. Sauté Garlic: While the pasta is cooking, melt unsalted butter in a large skillet (ensure it’s spacious enough to eventually hold all the pasta) over medium heat. Once the butter is melted and shimmering, add the minced garlic. Sauté for about 1 minute until it becomes fragrant and lightly golden. Be careful not to let it brown, as burnt garlic can taste bitter.
3. Build the Cream Sauce: Reduce the heat to low. Pour in the heavy cream and chicken stock, stirring continuously to combine and warm through. Next, incorporate the fresh basil pesto and freshly grated Parmesan cheese. Continue stirring gently until the cheese has completely melted, and the sauce is smooth and homogeneous. Season the sauce to taste with salt and freshly ground black pepper.
4. Add Sun-Dried Tomatoes and Simmer: Stir in the drained sun-dried tomatoes. Allow the sauce to simmer gently for a brief period (about 2-3 minutes) to allow the flavors to meld and the sauce to thicken slightly to your desired consistency.
5. Combine Pasta with Sauce: Add the hot, drained fettuccine and broccoli directly into the skillet with the creamy pesto sauce.
6. Toss to Coat: Using tongs, gently toss the creamy pesto pasta until every strand is beautifully coated in the rich sauce. Taste and adjust the seasonings as needed. If the pasta appears too dry or the sauce seems too thick, add an extra splash of heavy cream or chicken stock, and an additional spoonful of pesto for flavor.
7. Serve and Garnish: Remove the skillet from the heat. Divide the creamy pesto pasta among serving plates. For an elevated presentation and flavor, garnish with fresh basil leaves, an extra sprinkle of freshly grated Parmesan, toasted pine nuts, or a pinch of red pepper flakes for a subtle kick. This dish is also fantastic served alongside pesto chicken for a complete meal.

Expert Tips for the Perfect Creamy Pesto Pasta

Achieving restaurant-quality Creamy Pesto Pasta at home is easier than you think with a few key strategies:

• Properly Salt Your Pasta Water: This is perhaps the most crucial step for flavorful pasta. The water should taste like the sea. Add at least 1 tablespoon of coarse salt (like kosher or sea salt) to your large pot of water once it comes to a rolling boil. Wait for the water to return to a full boil after adding the salt before you introduce the pasta. This ensures the pasta absorbs flavor as it cooks.
• Reserve Pasta Water: Before draining your pasta, scoop out about a cup of the starchy cooking water. This liquid is a chef’s secret weapon; it can be added to your sauce if it’s too thick, helping it emulsify and cling beautifully to the pasta without diluting the flavor.
• Adjust Sauce Consistency as Needed: Keep a small amount of extra heavy cream, pesto, and chicken broth readily available. Pasta can absorb sauce quickly, and its needs vary. If your sauce becomes too thick or the pasta seems dry after tossing, gradually add a splash of cream or broth until you reach your desired creamy consistency. A little extra pesto can also boost the flavor if needed.
• Grate Parmesan Finely: For the smoothest sauce and best melting, always use freshly grated Parmesan cheese. A fine grater, like a Microplane, yields light, powdery cheese that incorporates seamlessly into the hot sauce, creating an exquisitely smooth and velvety texture. It also makes for a superior topping.
• Toast Pine Nuts for Enhanced Flavor: If you’re using pine nuts as a garnish, don’t skip toasting them! Lightly toast pine nuts in a dry skillet over low to medium heat for 2-4 minutes, stirring frequently, until they are golden brown and wonderfully fragrant. This simple step vastly improves their nutty flavor and aroma.
• Choose Quality Pesto: As mentioned in the ingredients, the quality of your pesto makes a world of difference. Seek out freshly made basil pesto found in the refrigerated section of your grocery store (often near fresh pasta or produce), or better yet, make your own from scratch. The vibrant taste of fresh basil, garlic, pine nuts, and Parmesan is irreplaceable.

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5 from 8 votes

Creamy Pesto Pasta Recipe

By
Chelsea Lords

This Creamy Pesto Pasta Recipe masterfully combines fettuccine, tender broccoli, and sweet sun-dried tomatoes, all harmoniously tossed in a rich and flavorful pesto Alfredo sauce. It’s an incredibly easy, quick, and satisfying dish, perfect for any meal and ready in just 30 minutes!

Prep Time:
20 minutes

Total Time:
20 minutes

Servings:
4 servings

Equipment

• Large pot
• Large skillet

Ingredients

• 10 ounces fettuccine (approximately 2/3 of a standard box)
• Salt and pepper (to taste)
• 2 cups chopped broccoli (fresh florets)
• 2 tablespoons unsalted butter
• 1-1/2 teaspoons minced garlic (freshly minced for best flavor)
• 3/4 cup heavy cream (for a rich, thick sauce)
• 1/4 cup chicken stock (or vegetable broth for a vegetarian option)
• 1/4 cup basil pesto (see Note 1 on fresh pesto)
• 1/2 cup freshly grated Parmesan cheese (plus more for serving)
• 3/4 cup sun-dried tomatoes in oil (drained, preferably julienne-cut; see Note 2)
• Optional additions (fresh basil, toasted pine nuts, red pepper flakes; see Note 3)

Instructions

• Bring a large pot of water to a boil. Generously salt the boiling water; I recommend adding a heaping tablespoon of salt for optimal flavor. Add the fettuccine and cook according to package directions until it reaches an al dente texture. Approximately 2–3 minutes before the pasta is finished cooking, add the chopped broccoli florets to the boiling water. Stir to combine, and continue cooking until both the pasta and broccoli are perfectly tender-crisp. Once cooked, drain both thoroughly and set aside briefly.
• Meanwhile, in a large skillet (one that’s big enough to comfortably hold all the pasta later), melt the unsalted butter over medium heat. Once the butter is fully melted and shimmering, add the minced garlic. Sauté, stirring constantly, for about 1 minute until the garlic is fragrant and lightly golden. Be cautious not to let it brown or burn, as this can lead to a bitter taste. Reduce the heat to low. Stir in the heavy cream and chicken stock, warming the mixture through. Then, add the fresh basil pesto and freshly grated Parmesan cheese. Stir continuously until the cheese has completely melted and the sauce is smooth and creamy. Season the sauce to taste with salt and pepper; I typically add about 1/4 teaspoon of each. Finally, incorporate the drained sun-dried tomatoes into the sauce.
• Add the hot, drained pasta and broccoli directly into the skillet with the prepared sauce. Using tongs, thoroughly toss everything together until the pasta and broccoli are evenly coated in the rich, creamy pesto sauce. Taste the dish and adjust seasonings as needed. You might find that an extra splash of heavy cream and/or chicken stock, or an additional spoonful of pesto, helps achieve your preferred consistency and flavor, especially if the pasta has absorbed a lot of the sauce. Remove from heat immediately.
• Divide the creamy pesto pasta onto individual plates. If desired, elevate your serving by garnishing each plate with additional freshly grated Parmesan cheese, a sprinkle of toasted pine nuts (refer to Note 3 for toasting instructions), fresh basil leaves (ribboned or whole), and an extra dusting of freshly cracked black pepper. For those who enjoy a little heat, a pinch of red pepper flakes makes a wonderful addition. Serve hot and enjoy!

Recipe Notes

Note 1 (Pesto Quality): The basil pesto is the absolute star of this creamy sauce! For the best and most vibrant flavor, always opt for freshly made or refrigerated basil pesto. Avoid the shelf-stable, jarred varieties, as they often lack the fresh, bright taste that defines this dish. You can usually find high-quality fresh pesto in the refrigerated section of your grocery store, typically near fresh pasta or in the produce aisle. My personal favorites include Buitoni’s® pesto with basil or Rana’s® Basil pesto.

Note 2 (Sun-Dried Tomatoes): I highly recommend using sun-dried tomatoes packed in oil and herbs. These add an extra layer of savory depth and flavor to the dish without any additional effort. To save time on prep, look for julienne-cut tomatoes. If you have whole sun-dried tomatoes, simply slice them into thin strips before adding.

Note 3 (Optional Additions & Pine Nuts): Elevate your creamy pesto pasta with these optional garnishes:

• Toasted Pine Nuts: For a delightful nutty crunch and enhanced flavor, toast 1/4 cup of pine nuts. Place them in a small, dry saucepan over low heat. Lightly toast them, stirring frequently, for about 2–4 minutes until they are fragrant and lightly golden. Watch them closely as they can burn quickly.
• Fresh Basil: Ribboned or whole fresh basil leaves add a beautiful aroma and fresh herbaceous note.
• Additional Parmesan Cheese: A final sprinkle of freshly grated Parmesan cheese provides an extra burst of salty, umami goodness.
• Red Pepper Flakes: For those who enjoy a bit of heat, a pinch of red pepper flakes adds a subtle kick that complements the creamy sauce beautifully.

Storage Tips: Store any leftover Creamy Pesto Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat. If the sauce has thickened too much, add a splash of chicken stock or heavy cream to loosen it back to a desirable consistency.

Nutrition

Serving: 1serving |
Calories: 497kcal |
Carbohydrates: 59.3g |
Protein: 16.2g |
Fat: 21.8g |
Cholesterol: 39.9mg |
Sodium: 368.7mg |
Fiber: 4g |
Sugar: 4.5g

Nutrition information is automatically calculated, so should only be used as an approximation.