Chicken Alfredo Pesto Pasta
Cook up sliced chicken breast and add alfredo sauce and pesto before adding in the pasta.
Ingredients
- 250 grams Rotini Pasta
- 2 large Chicken Breasts thinly sliced or cubed
- 4 cloves Garlic minced
- ⅓ cup Red Onion finely diced
- 1 tablespoon Olive Oil
- 1½ cup Alfredo Sauce 400ml
- ½ cup Basil Pesto
- ½ cup Grated Parmesan
- 2 tablespoon Fresh Chives finely chopped
Instructions
- Start by bringing a large pot of water to a boil. Cook the pasta as per the directions on the package, or until al dente. Keep 1 cup of pasta water to help thin out the sauce.250 grams Rotini Pasta
- Finely chop the onion and mince the garlic. Cut the chicken breasts in slices or cubes, making sure they are even pieces for better cooking.2 large Chicken Breasts, ⅓ cup Red Onion, 4 cloves Garlic
- Heat a large non-stick skillet on medium up. Drizzle in about 1 tablespoon of olive oil. Add in the garlic and onion. Cook until the onions are translucent.1 tablespoon Olive Oil
- Add the pieces of chicken bread to the pan. Cook while stirring until no longer pink on the outside.
- Pour the alfredo sauce and the pesto in the skillet. Stir to combine and bring to a simmer. Keep cooking for 7-8 minutes, or until chicken is fully cooked.1½ cup Alfredo Sauce, ½ cup Basil Pesto
- Add the cooked pasta and the grated parmesan to the skillet and stir it in the sauce. Pour in a little bit of pasta water to thin out the sauce, as it will thicken once it starts to cool. Garnish with the chopped chives.½ cup Grated Parmesan, 2 tablespoon Fresh Chives
Nutrition
Calories: 742kcalCarbohydrates: 56gProtein: 41gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 147mgSodium: 1270mgPotassium: 616mgFiber: 3gSugar: 5gVitamin A: 833IUVitamin C: 4mgCalcium: 189mgIron: 2mg
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