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Creamy Pesto Alfredo Chicken Pasta

Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Lauren Brennan

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
  • 1-16.9 oz jar Alfredo sauce**
  • 3 tablespoons prepared pesto
  • chives and coarsely ground pepper for garnish optional

Instructions

  1. Bring large pot of water to boil. Cook pasta according to package directions until al dente. Drain and set aside.
  2. 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.
  3. *I usually use closer to 3/4 lb of pasta because we like this dish saucy, but feel free to use the whole pound.
  4. **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.