Chicken Pesto Alfredo Pasta

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When you need a delicious dinner in a hurry, your family will love this Chicken Pesto Alfredo Pasta. So creamy and comforting!

Between the move and, well, all the packing required for said move, I’m not exactly Mom of the year in the dinner department. Things get tricky when you’re on a time crunch, you’re trying to pack a house aaaand use up what you got in the fridge and the pantry so it doesn’t go to waste.

So, this recipe has been brought to you courtesy of dinner necessity and procrastination.

This recipe is not hard. Like, not even a little bit.

You’ve probably seen versions of this floating around the internet even though I’m sure YOU have made this a million times before me. It’s the kind of recipe you don’t really need a recipe for, but I decided to post it anyways.

You’re welcome, America.

I use a jarred alfredo sauce (or you could use this homemade alfredo sauce recipe), short cut pasta and a little pre-made pesto sauce. Very very simple, but the creamy sauce mixed with the pesto is really the best-o.

“Would you say your pesto is the besto?”

Puh-lease someone know what show that is from!! #ihavenolife

Anyways, complete recipe below! Have a wonderful weekend, friends! xoxo Hopefully by Monday, once we’re back from Hawaii, I’ll have more REAL recipes to share. 😉 Enjoy!!

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4.43 from 7 votes

Chicken Pesto Alfredo Pasta

When you need a delicious dinner in a hurry, your family will love this Chicken Pesto Alfredo Pasta. So creamy and comforting!

servings 4 servings

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3/4-1 lb rigatoni pasta*
• ▢ 1 lb boneless skinless chicken breasts cut into 1-inch pieces
• ▢ 2 tablespoons olive oil
• ▢ salt & pepper to taste
• ▢ 16.9 oz Alfredo sauce** 1 jar
• ▢ 3 tablespoons prepared pesto
• ▢ chives and coarsely ground pepper for garnish optional

US Customary - Metric

Instructions

• Bring large pot of water to boil. Cook pasta according to package directions until al dente. Drain and set aside.
• While pasta cooks, in a large, deep skillet {preferrably non-stick}, heat olive oil over medium heat. Saute chicken with salt and pepper until lightly browned and thoroughly cooked. Pour in alfredo sauce and pesto. Simmer 1 minute. Toss with hot pasta and serve with any garnishes, if desired.

Notes

*I usually use closer to 3/4 lb of pasta because we like this dish saucy, but feel free to use the whole pound.

**I used the Trader Joes brand of Alfredo Sauce because I can actually read the ingredients label and know everything that I'm eating. Any jarred alfredo sauce will do.

Nutrition

Calories: 766kcal | Carbohydrates: 68g | Protein: 40g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 152mg | Sodium: 1047mg | Potassium: 609mg | Fiber: 3g | Sugar: 5g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Course: Dinner

Cuisine: Italian

Keyword: Pesto Alfredo