Pesto Alfredo Pasta

This Pesto Alfredo Pasta is the ultimate summer comfort meal—creamy, herby, and packed with cheesy goodness. A rich Alfredo sauce made from butter, garlic, cream, and cheese gets a fresh, bold upgrade with a generous scoop of pesto. Tossed with perfectly al dente pasta and finished with gooey mozzarella and Parmesan, it’s fast, flavorful, and totally irresistible. Whether it’s a weeknight dinner or your next cook-for-friends meal, this one’s a guaranteed crowd-pleaser.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 plates

Calories: 1,138 kcal per serving

Ingredients

½ pound - pasta
⅛ - Salt
2 tablespoon - butter
2 cloves - garlic
1 cup - heavy cream
½ cup - pesto
⅛ - Salt
⅛ - Black pepper
½ cup - Parmesan cheese
½ cup - mozzarella cheese
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
In a large skillet, melt butter over medium heat and sauté minced garlic until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Lower the heat and stir in pesto. Season with salt and black pepper to taste.
Add cooked pasta, Parmesan, and mozzarella. Stir until cheese melts and sauce coats the pasta evenly.
If needed, add a splash of reserved pasta water to adjust consistency.
Let everything cook together for a few minutes, then serve hot.