Creamy Chicken Alfredo Fusilli

Easy, Cozy & Packed With Flavor

If you’re craving the perfect comfort-food pasta that feels both cozy and a little elevated, this Chicken Alfredo Fusilli is going to be your new favorite. It’s ultra-creamy, full of garlic and Parmesan, and gets a huge boost of flavor from sundried tomatoes and a spoonful of pesto.

The fusilli pasta holds onto every swirl of sauce, the chicken adds protein, and the silky Alfredo comes together in one pan in under 20 minutes. It’s the perfect weeknight dinner — simple enough for busy nights but special enough to serve to guests.

Why You’ll Love This Pasta

• Creamy, garlicky, restaurant-style Alfredo

• Added brightness + flavor from pesto and sundried tomatoes

• Comes together quickly with just a handful of ingredients

• Amazing leftovers (if you have any!)

• Uses fusilli, which is PERFECT for catching sauce

Ingredients

Chicken Marinade

(Perfect for 1–1.5 lbs chicken breasts or thighs)

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 2 cloves garlic, minced

• ½ teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 tablespoon pesto (optional but delicious)

Marinate at least 30 minutes or up to 8 hours.

Alfredo Sauce

• 1 stick (½ cup) unsalted butter

• 1 ½ cups heavy cream

• 3–4 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½–1 teaspoon salt, to taste

• ½ teaspoon black pepper

• 1-2 cups freshly grated Parmesan cheese

• ⅓ cup sundried tomatoes, chopped

• 3 tablespoons pesto (adjust to taste)

How to Make Chicken Alfredo Fusilli

1. Cook the Pasta

Boil fusilli in salted water according to package instructions. Drain, but save ½ cup pasta water in case you want to thin the sauce later.

2. Cook the Chicken

Pan sear till at 165, then rest a minute and slice.

3. Make the Alfredo Base

In a large skillet, melt the butter over medium heat. Add the garlic, sundried tomatoes and pesto, and sauté for 1–2 minutes until fragrant.

4. Add Cream + Seasonings

Pour in the heavy cream and stir in:

• Italian seasoning

• Salt

• Pepper

Bring to a gentle simmer (don’t boil).

5. Add Parmesan

Turn heat to low and slowly stir in the freshly grated Parmesan. Mix until smooth and silky.

6. Add Chicken + Pasta

Add the cooked chicken and fusilli directly into the sauce. Toss until everything is coated. Add a splash of pasta water if the sauce needs thinning.

7. Serve Warm

Garnish with extra Parmesan, basil, or black pepper. Serve immediately!

Tips for the Creamiest Alfredo

• Use freshly grated Parmesan — the pre-shredded kind won’t melt as smoothly

• Keep heat low after adding the cheese to prevent separation

• Fusilli or rotini work best because they hold onto the sauce

• Add more pesto if you want a stronger basil flavor

A Cozy Dinner That Always Impresses

This Chicken Alfredo Fusilli is creamy, flavorful, and so satisfying. It combines the richness of Alfredo with the brightness of pesto and sundried tomatoes, making it the perfect comfort-food dinner — without being heavy or complicated.

If you make it, tag me — I love seeing your weeknight pasta dishes! 🍝✨

Lauren Morgan

-The Weeknight Homemaker