Chicken & Pesto Alfredo Recipe

This alfredo is prepared with our Dried Tomato & Garlic Pesto Mix. Yum! Give it a try!
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  • Prep time: 20 minutes
  • Chill/Cook time: 18 minutes
  • By:
  • Servings: 6

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  • 12 oz. uncooked bow-tie pasta
  • 3 cups fresh broccoli florets
  • 1 Tbsp. vegetable oil
  • 1½ lbs. boneless, skinless chicken breasts, cut into strips
  • 15 oz. jar Alfredo sauce
  • Finely shredded Parmesan cheese for garnish, optional

cooking methods

  • Simmer


Cook pasta as directed on package, adding broccoli during the last 3 minutes; drain. Transfer to a large serving bowl. In a large nonstick skillet, heat oil over medium-high heat. Cook chicken 4-5 minutes or until no longer pink. Reduce heat; stir in Alfredo sauce and pesto mix. Simmer 3-4 minutes or until heated through. Stir chicken mixture into pasta. Sprinkle with cheese if desired. Makes 6 servings. Suggested sides: Fresh garden salad and garlic toast

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Rated 5 out of 5 by from A-mazing!! This was soooo GOOD! I will definitely be making this again!
Date published: 2014-10-09
Rated 5 out of 5 by from Husband ate it and went back for seconds! Went over well. My daughter doesn't like broccoli, but ate the whole plate full. Kevin went back for seconds. All-in-all I would call it a success. I substituted penne pasta for the bow-tie pasta as I didn't have any in the cupboard.
Date published: 2014-07-30
Rated 4 out of 5 by from Very easy This dish was perfect for all the picky eaters here. We added some fresh green beans and fresh peas with a little shredded cheese leftover from taco night. Thumbs up!
Date published: 2014-07-03
Rated 5 out of 5 by from Loved it! I made this for my family the other night and it was a hit! I will definitely make it again!
Date published: 2014-04-11
Rated 5 out of 5 by from Quick & Easy My daughter doesn't like to cook but she made this for dinner and it was very good.
Date published: 2014-04-10
Rated 5 out of 5 by from My Family Loved it! Very Easy to make! I will definitely be making this again!
Date published: 2014-03-12
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