Chicken Pesto Alfredo Pasta
Creamy Alfredo pasta tossed with sautéed chicken and bright pesto for a quick weeknight meal.
Equipment
- Large Pot
- Colander
- large deep skillet or nonstick skillet
Ingredients
- 3/4-1 lb bucatini or rigatoni pasta use 3/4 lb for saucier pasta or up to 1 lb
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 2 tbsp olive oil
- salt to taste
- black pepper to taste, plus coarsely ground pepper for garnish if desired
- 16.9 oz jarred Alfredo sauce about 1 jar
- 3 tbsp prepared pesto
- chives for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
- While the pasta cooks, heat the olive oil in a large deep skillet over medium heat.
- Add the chicken pieces to the skillet, season with salt and pepper, and sauté until lightly browned and cooked through, about 6–8 minutes depending on size.
- Stir in the Alfredo sauce and the prepared pesto. Bring to a gentle simmer and cook for about 1 minute to heat through and combine flavors.
- Toss the hot pasta with the sauce and chicken in the skillet (or combine in the pot). Adjust seasoning if needed.
- Serve immediately, garnished with chopped chives and coarsely ground black pepper if desired.
Notes
- Use closer to 3/4 lb pasta for a saucier result.
- Any jarred Alfredo sauce will work.
- Cut chicken into uniform 1-inch pieces for even cooking.
- Use a nonstick skillet if preferred to prevent sticking.