Creamy Pesto Alfredo Fettuccine Recipe for Restaurant-Style Pasta

This creamy fettuccine blends silky Alfredo with bright fresh pesto for an ideal springtime pasta side dish.

Hi everyone — Sarah here from Whole and Heavenly Oven with a simple, delicious recipe to welcome spring: Creamy Pesto Alfredo Fettuccine. It pairs a classic, homemade Alfredo with vibrant pesto for a lush, green pasta that’s both comforting and fresh.

After a long winter, I love anything that feels bright and seasonal — and pesto delivers that punch of green freshness. Combining it with a creamy Alfredo creates a rich, balanced sauce that even picky eaters enjoy. The result is a bowl of indulgent pasta that still tastes light and spring-appropriate.

The technique is straightforward: make a simple Alfredo base, stir in pesto, then toss with your favorite pasta. You can use store-bought pesto or make your own — both work wonderfully. The creamy sauce mellows the pesto’s intensity while preserving its fresh basil flavor and vivid color.

The combination yields a silky, herb-forward pasta that’s perfect as a side or a main. I often make it with fettuccine, but spaghetti, penne, or any sturdy pasta will do. Reserve a little pasta cooking water to loosen the sauce and help it cling to the noodles for a glossy finish.

This recipe has become a favorite in my house — creamy, bright, and quick to prepare. It’s an excellent way to use spring basil and enjoy a comforting meal without feeling heavy.

Try this dish for a weeknight dinner or a weekend gathering. It pairs well with a crisp green salad or roasted vegetables and finishes beautifully with a shower of extra Parmesan.

Creamy Pesto Alfredo Fettuccine

This creamy fettuccine combines the best worlds of both alfredo sauce and fresh pesto into one fresh springtime pasta side dish!

Yields6 servings

Ingredients

• 3 Tablespoons butter
• 3 Tablespoons white whole wheat flour
• 1 ½ cups milk
• 1 Tablespoon heavy cream
• ½ cup grated Parmesan cheese
• 1 cup prepared pesto
• 1 lb fettuccine pasta
• salt and pepper to taste
• additional grated Parmesan for topping (optional)

Instructions

 

• In a medium skillet, melt butter over medium-high heat. Whisk in the flour until smooth and cook briefly to eliminate the raw flour taste.
• Slowly add the milk and heavy cream while whisking constantly to avoid lumps. Bring the mixture to a low simmer, stirring occasionally, until it slightly thickens.
• Remove the sauce from heat and whisk in the Parmesan until smooth. Stir in the pesto until fully incorporated and the sauce is a uniform green.
• Meanwhile, cook the pasta according to package directions. Reserve 1 cup of the pasta cooking water before draining.
• Return the drained pasta to the pot or a large bowl. Pour the pesto-Alfredo sauce over the noodles and gently toss to coat.
• If the sauce seems thick, add the reserved pasta water a little at a time, tossing until the pasta reaches a creamy consistency that clings to the noodles.
• Season with salt and pepper to taste and serve warm. Top with extra grated Parmesan if desired.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Sharing this recipe with a link is encouraged and appreciated. Copying or reposting the full recipe without credit is discouraged.

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