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Pizza Hut Chicken Alfredo Pesto Recipe

Copycat Pizza Hut Chicken Alfredo

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 Servings

Description

This copycat Pizza Hut Chicken Alfredo recreates the Tuscani creamy chicken alfredo at home — rotini pasta and grilled chicken strips in a thick Alfredo sauce, baked under a layer of melted cheese. Air fryer and oven directions both included.

Ingredients 

For the chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

For the pasta and sauce

  • 12 ounces rotini pasta
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 cup Parmesan cheese, freshly grated
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg, optional

For the topping

  • 1 1/2 cups low-moisture mozzarella cheese, shredded
  • 2 tablespoons Parmesan cheese, for finishing
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Season the chicken breasts with olive oil, salt, pepper, and garlic powder. Cook in a skillet over medium-high heat, on the grill, or in the air fryer at 375°F for 12 to 15 minutes, until the internal temperature reaches 165°F. Rest 5 minutes, then slice into strips.
  • Bring a large pot of salted water to a boil. Cook the rotini one minute short of the package directions for al dente. Reserve 1/2 cup pasta water, then drain.
  • In a saucepan over medium heat, melt the butter. Add the minced garlic and cook 30 seconds, just until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer. Do not let it boil.
  • Whisk in the cubed cream cheese until completely melted and smooth.
  • Reduce heat to low. Add the Parmesan a handful at a time, whisking constantly until smooth. Season with salt, pepper, and nutmeg.
  • In a large bowl, fold the drained pasta and sliced chicken into the sauce until evenly coated. Loosen with reserved pasta water if needed.
  • Transfer to a baking dish that fits your air fryer basket, or a 9x13-inch pan for the oven. Top evenly with shredded mozzarella.
  • Air fryer: preheat to 360°F and bake 8 to 12 minutes, until the cheese is melted, bubbling, and browned in spots. Oven: bake at 375°F for 18 to 20 minutes, then broil 2 minutes for a golden top.
  • Rest 5 minutes. Garnish with Parmesan and chopped parsley, and serve warm.

Equipment

  • Air Fryer
  • Large pot
  • Saucepan
  • Baking dish sized to your air fryer basket

Notes

  • Pull the pasta early — it finishes cooking in the oven and keeps its bite.
  • Grate your own Parmesan. Pre-shredded cheese is coated in starch that makes sauces grainy.
  • Cream cheese must be at room temperature or it will leave lumps.
  • Leftovers keep 4 days refrigerated. Reheat gently with a splash of cream.
  • Not recommended for freezing; cream sauces separate on thawing.

Nutrition

Serving: 1ServingCalories: 837kcalCarbohydrates: 37gProtein: 45gFat: 60gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 182mgSodium: 1259mgPotassium: 424mgFiber: 8gSugar: 8gVitamin A: 1790IUVitamin C: 3mgCalcium: 525mgIron: 7mg