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5 from 10 votes
Baked Pesto Alfredo Chicken in a skillet.

Baked Pesto Alfredo Chicken

11 11 11
WW Freestyle: 11
Prep Time10 mins
Cook Time35 mins
Resting Time5 mins
Alfredo style Pesto Chicken is a delicious recipe that is ready in 30 minutes, is also low carb, KETO, and gluten free! Serve over zoodles or cauliflower rice and you’ll soon realize that this is the BEST Alfredo Chicken, even without the pasta!
Course: Dinner
Cuisine: American, Italian, Mediterranean
Servings: 4 serves
Calories: 364
Author: Katerina | Diethood


  • 4 slices bacon, diced
  • 1 tablespoon olive oil
  • 4 (16-ounces total) boneless, skinless chicken breasts
  • Chicken Seasoning Blend <--- click for the Seasoning Blend recipe (or use your favorite seasoning for chicken breasts)
  • 1 cup Low Carb Homemade Alfredo Sauce with Basil Pesto <--- click for the Alfredo Sauce recipe (You can also just use 1 cup regular Alfredo Sauce and mix in about 2 tablespoons Basil Pesto)
  • chopped fresh basil, for garnish


  • Preheat oven to 375˚F.
  • Add diced bacon to a skillet and cook over medium-high heat to a desired crispiness; remove bacon from skillet and set aside. Do not drain the bacon fat.
  • Set skillet back over heat and add in olive oil.
  • Season chicken breasts on both sides and add to the hot oil; brown chicken breasts for 2 to 3 minutes per side.
  • Remove from heat and, if using an oven-safe skillet, just pour the Alfredo Pesto Sauce over the chicken breasts and mix it around so every piece is covered. If using a baking dish, remove chicken from skillet and transfer to the baking dish; pour Alfredo Pesto Sauce over the chicken.
  • Cover with foil and cook for 23 to 25 minutes, or until chicken is done. Chicken is cooked through when internal temperature registers at 165˚Please use a meat thermometer to check for doneness.
  • Remove from oven and let stand about 5 minutes.
  • Garnish with previously prepared bacon and chopped fresh basil.
  • Serve.


  • Use LIGHT Alfredo Sauce mixed with Basil Pesto to bring points down to 7.
  • Store completely cooled Pesto Alfredo Chicken in an airtight container, and keep refrigerated for up to 3 days. 
  • Try not to use a large baking dish. If you do, the sauce will spread far and wide – you want that sauce to stay close to the chicken. I would say not to use anything bigger than a 9 x 13 dish. For best results, use an oven-safe skillet.
  • If you don’t have time to make your own low-carb Alfredo sauce, you can always use store-bought.
  • Taste the Alfredo + Pesto sauce before pouring it over the chicken – adjust flavor as needed. I almost always mix in a bit more basil pesto.
Nutrition Facts
Baked Pesto Alfredo Chicken
Amount Per Serving
Calories 364 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g45%
Cholesterol 128mg43%
Sodium 694mg29%
Potassium 463mg13%
Carbohydrates 2g1%
Sugar 1g1%
Protein 29g58%
Vitamin A 34IU1%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: alfredo chicken, baked chicken breasts, basil pesto chicken recipe, chicken casserole