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
Calories 766kcal
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
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
