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This simple Basil Chicken Fettuccine Alfredo with Prosciutto is a favorite with everyone. Classic creamy fettuccini Alfredo made with butter, garlic, and plenty of parmesan. Add in crisp Italian-style chicken with basil pesto and bright asparagus and finish this chicken alfredo off with warm, crisp prosciutto. Every twirl of pasta melts in your mouth, it’s so delicious!

Basil Chicken Fettuccine Alfredo with Prosciutto | halfbakedharvest.com

Some recipes are just a little more special than others and when it comes to a really creamy, saucy fettuccine alfredo, it steals my heart every single time. I love this style of pasta.

It holds so many wonderful memories for me. My dad would often make fettuccine Alfredo on Saturday nights for my mom and me. It wasn’t every Saturday, probably only once every couple of months, but when he did venture out and make a slightly different dinner, it always felt so special. And really creamy fettuccine Alfredo is a hard dish to beat.

My dad’s fettuccine was simple, but the best. He didn’t do anything fancy, but we sure loved it.

And to this day, I still use his recipe as a base for all of my Alfredo-style dishes. Simplicity is key, and my dad did simple well!

Today, I took his base sauce and added a few things, chicken tossed with spicy Italian seasoning, basil pesto, and fresh spring asparagus.

Then prosciutto, which really seals the deal here.

Basil Chicken Fettuccine Alfredo with Prosciutto | halfbakedharvest.com

The details

Before starting the chicken boil off the pasta. I cook the pasta in boiling water, then during the last few minutes of cooking, I like to toss in the asparagus. This cooks the asparagus just enough, but not too much.

Next, toss the chicken in olive oil, homemade Italian seasoning (my recipe is in the notes), and a big pinch of pepper. Cook the chicken until crisp, then mix in a couple of spoonfuls of the basil pesto.

Basil Chicken Fettuccine Alfredo with Prosciutto | halfbakedharvest.com

It’s not fancy, but the smells coming from your skillet sure will be delicious. Lots of fresh basil in the air. Just before the chicken has finished cooking, I add prosciutto to the pan to warm it up. Cook the prosciutto to your desired doneness, my family likes it crisp.

Now finish up the sauce. I use the same skillet we cooked the chicken in so you get all that yummy flavor added to the Alfredo sauce. Start with butter and garlic, then mix in the broth and milk. If you want a super creamy Alfredo sauce, you can also use cream. The broth helps balance the richness of this sauce.

Basil Chicken Fettuccine Alfredo with Prosciutto | halfbakedharvest.com

Once the sauce has thickened, stir in the remaining basil pesto, the parmesan, the pasta, and the asparagus. You can use linguine, fettuccini, or even a shortcut pasta like penne.

Stir the chicken into the pasta, then serve each bowl with additional parmesan and that warm prosciutto. Very yummy. Yummmm!

This recipe is one the whole family will really enjoy!

Basil Chicken Fettuccine Alfredo with Prosciutto | halfbakedharvest.com

Looking for other easy dinner recipes? Here are a few to try:

One Pan Baked Cheesy Basil Pasta

Southern Style Creamy Parmesan Chicken Pasta

Roasted Garlic Butter Chicken with Lemon Olive Dressing

Lastly, if you make this Basil Chicken Fettuccine Alfredo with Prosciutto, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Basil Chicken Fettuccine Alfredo with Prosciutto

Prep Time 20 minutes
15 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 670 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. During the last 2-3 minutes of cooking add the asparagus. Drain.
    2. In a large skillet, toss together the chicken, with the olive oil, Italian seasoning, and a big pinch of pepper. Add 2 tablespoons butter, then set over medium-high heat. Cook the chicken until crisp, about 5-8 minutes. Stir in 2 tablespoons of pesto, then cook another 2 minutes. Add the prosciutto to the pan and cook 1 minute to warm through. Turn the heat off and transfer everything to a plate.
    3. To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in the remaining pesto and the parmesan, then toss in the pasta and asparagus. Cook 2 minutes. Stir in the chicken. Remove from the heat and top with fresh basil .
    4. Serve immediately topped with prosciutto and greens.

Notes

Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
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Comments

  1. I absolutely love your recipes! But when you call for crispy prosciutto, mine comes out super, super salty, am I doing something wrong or am I (and my husband) just not a fan of cooked prosciutto? I do use it in my vodka rigatoni sauce and don’t have the same issue.

    1. Oh no I’m so sorry about that! Hmm is there anything you’re doing differently with the prosciutto? xT

    1. Hey Melanie,
      Happy Friday!!🍉🥭 I love to hear that this recipe was a winner, thanks for making it and sharing your comment! xT