Browned Butter Fettucine Pesto Alfredo

I’m getting to the point where I’m getting all pesto-ed out. Despite the fact that I’ve already made Chicken Pesto Quesadillas and a Chicken Pesto Pizza this week, I still have a cup of pesto left. Dang!

I decided to experiment a bit with a browned butter alfredo sauce (which I’ve never made) in order to use up the remaining pesto sauce. I’m hoping I can feed leftovers to my coworkers tomorrow! But they’ve already had Chicken Pesto Pizza, so maybe they’re getting pesto-ed out as well!

The browned butter alfredo would stand by itself. I was worried the combination of browned butter alfredo and pesto sauce would make a wonky combination, but I didn’t notice anything funky about the flavor. Unless the sauce tanks, I’m always going to love an alfredo or pesto sauce. So obviously I love the combination. The key is to adjust the sauce consistency to your liking with additional heavy cream – I always seem to need to add more!


  • 1 lb cooked fettucine noodles
  • 1 c. pesto
  • 2 T. butter
  • 2 T. flour
  • ⅓ c. heavy cream (or a mixture of heavy cream and half and half)
  • ½ to ¾ c. freshly (and finely) grated parmesan cheese
  • additional cream (if your alfredo sauce is too thick)


  1. In a small sauce pan melt the butter over low heat until browned and add the flour. Stir making sure there are no lumps.
  2. Add the cream and increase the heat to medium. Stir sauce until it begins to thicken – about two to three minutes. If the sauce gets too thick, thin it out with additional cream until you achieve the desired consistency.
  3. Stir in the shredded parmesan cheese.
  4. Add pesto sauce to the pot in which you cooked the noodles. Stir to incorporate. Add alfredo sauce and stir to incorporate. Let stand for a few minutes before serving (sauce should thicken and cling to the noodles). If needed add additional cream to thin out the sauce.
  5. Serve with freshly shaved parmesan cheese.

Recipe rating: 

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