Chicken Pesto Alfredo Pasta
This Chicken Pesto Alfredo Pasta is quick, creamy, and bursting with flavor! Perfect for busy weeknights or special occasions.
Servings: 4 servings
Ingredients
- 0.75-1 lb Rigatoni Pasta for boiling
- 1 lb Boneless Skinless Chicken Breasts cut into 1-inch pieces
- 2 tablespoons Olive Oil for sautéing
- Salt & Pepper to taste
- 16.9 oz Alfredo Sauce jarred or homemade
- 3 tablespoons Prepared Pesto store-bought or homemade
- Chives for garnish, chopped
- Coarsely Ground Pepper for finishing touch
Instructions
- In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
- In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and sauté for about 6-8 minutes, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to low. Pour in the Alfredo sauce and stir in the prepared pesto. Mix well until the sauce is heated through and combined.
- Add the cooked rigatoni and sautéed chicken to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated with the creamy sauce.
- Serve the Chicken Pesto Alfredo Pasta hot, garnished with chopped chives and a sprinkle of coarsely ground pepper. Enjoy every creamy bite!
Equipment
- Large Pot
- Skillet
- Colander
- Wooden spoon or spatula
- Measuring Cups and Spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the dish for up to 2 months in a freezer-safe container.
- Add fresh vegetables like spinach or cherry tomatoes for extra nutrition.
- Use gluten-free pasta for a gluten-sensitive diet.
- To prevent thick sauce, add a splash of milk or broth when reheating.