Next Post
Coffee Chocolate Chip Blondies.
This post may contain affiliate links, please see our privacy policy for details.
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!
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.
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.
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.
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!
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
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.
Shop ingredients at your local Target store. Learn more
Ingredients
- 1 pound linguine or fettuccini
- 1 bunch asparagus, cut into 1 inch pieces
- 1 tablespoon extra virgin olive oil
- 1 pound chicken tenders, cubed
- 2 tablespoons Italian seasoning
- 1/3 cup basil pesto
- 1 1/2 cups, plus 2 tablespoons parmesan cheese
- kosher salt and black pepper
- 4 tablespoons salted butter
- 2 cloves garlic, chopped
- chili flakes
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 3 ounces thinly sliced prosciutto
- fresh basil or micro basil, for serving
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.
Made this last week and family loved it! I used Bucatini pasta because that’s what I had. Super easy, super efficient (asparagus cooks in the cooking pot of pasta) and super flavorful. This will be on heavy rotation!
I made this last night and have a couple questions. Were the 2 TBLS parmesan cheese to be added all at once with the 1 1/2 Cups? #2 says Add the prosciutto to the pan and cook 1 minute to warm through and transfer everything to a plate but #4 says Serve immediately topped with prosciutto but it’s already mixed in. Ingrediance say 1 C heavy cream but instrustions say stire in milk.
Hi there,
Thanks for giving the recipe a try! Yes, you are going to add all of the parmesan cheese in step 3. The prosciutto is not already mixed it, it should still be sitting on the plate from step 2. Milk or cream works here:) I hope this helps! xx
It’s soooo super delicious 🤤 I love cooking your recipes! They are always so simple but oh so good.
Thank you! Greetings from Germany
Hi Rojan,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! xx
Truly the best alfredo I’ve ever made. Usually I think alfredos don’t have enough flavor, but the addition of pesto, chili flakes, and chicken broth really bring this to the next level. Will become a staple for me! Can also switch up the vegetable component and try different things. Love love love this one.
Hey Natalie,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
This was delicious! The chicken cooked with the pesto and Italian seasoning smelled so good. We did have a problem with the parmesan cheese getting stuck in clumps while making the sauce. We used a thicker shredded parmesan. Would grating it be better? It still tasted wonderful and will definitely make it again. I have never been disappointed with any of your recipes and we try a new one at least once a week.
Hey Barbara,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner! Yes, I would use freshly grated cheese, it always melts better!🌞 xx
I love your recipes! So full of flavour and (relatively) easy to follow directions. I’m not good at cooking but this turned out wonderful! Thank you!!
Hi Tammy,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
Another 5 Star recipe for HBH! Made this with garlic Naan wedges. Dinner was amazing!
Hi Regina,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)