Chicken Pesto Alfredo

Rate This Recipe:

5 from 1 vote

This is just a quick easy chicken pesto alfredo recipe to make at home. I used bottle sauces to make it super fast and easy. It’s great to take the time and make sauces from scratch but if you are in a hurry then this is the way to go!

It would also be great plain without the chicken or with sautéed garlic shrimp on top. Kids love it most because it’s a great change from the normal mac and cheese.

I keep extra sauce for the next day leftovers if any because the noodles are a bit drier and you can rehydrate them in a pot by adding more pesto and alfredo. ENJOY!!

Posted By: Caroline's Food Creations Blogspot

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Prep Time 5

Cook Time 30

Total Time 35

Course Chicken Recipes

Cuisine Hawaiian

Calories 1712 kcal

Ingredients

3 lb. chicken breast thin boneless skinless
to taste Salt and pepper
1 tbsp. Olive oil for frying
2 boxes fettuccini noodles
4 heaping tbsp. pesto (bottled fine)
3 bottles alfredo sauce
Fresh grated parmesan
Fresh chopped parsley to garnish

Instructions

To make this chicken pesto alfredo recipe, Salt and pepper chicken breast.
Fry in sauté pan, set aside.
Boil noodles and drain.
In a large pot put in noodles and add sauces. Warm and mix well.

How To Serve:

Serve with sliced chicken breast.
Sprinkle fresh grated cheese and parsley.

Nutrition

Calories: 1712kcalCarbohydrates: 2gProtein: 289gFat: 52gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 873mgSodium: 1677mgPotassium: 5039mgFiber: 0.1gSugar: 0.2gVitamin A: 489IUVitamin B1: 1mgVitamin B5: 19mgVitamin C: 16mgCalcium: 75mgIron: 5mg

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