Chicken Pesto Alfredo Pasta
Who doesn’t love a creamy, rich pasta dish that’s not only packed with flavor but also incredibly easy to make? Chicken Pesto Alfredo Pasta is the perfect weeknight meal that combines tender chicken, vibrant pesto, and luscious Alfredo sauce, all tossed with your choice of pasta. This dish is not just a feast for the eyes; it’s a comfort food classic that will have everyone asking for seconds. Let’s dive into the details of this mouthwatering recipe!
Why Chicken Pesto Alfredo Pasta is Worth Your Time
Chicken Pesto Alfredo Pasta is the ultimate combination of flavors and textures. The creamy Alfredo sauce melds beautifully with the nutty, aromatic pesto, while the chicken adds a satisfying protein punch. The use of rigatoni pasta gives the dish a hearty and filling quality, making it perfect for dinner or even a special occasion. Plus, it’s quick to prepare, taking only about 30 minutes from start to finish, making it an ideal choice for busy weeknights. Whether you’re cooking for your family or hosting friends, this dish will surely impress.
Ingredient Checklist
To make this delicious Chicken Pesto Alfredo Pasta, you will need the following 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)
Equipment & Tools
Before you start cooking, make sure you have the following equipment:
- Large pot – for boiling pasta.
- Skillet – for cooking the chicken and combining the sauces.
- Colander – for draining the pasta.
- Spatula or spoon – for stirring the ingredients.
- Measuring spoons – for precise ingredient measurements.
- Knife and cutting board – for chopping chicken and garnishes.
Chicken Pesto Alfredo Pasta Made Stepwise
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest and set the pasta aside.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Stir occasionally to ensure even cooking. Remove the chicken from the skillet and set it aside.
Step 3: Combine the Sauces
In the same skillet, reduce the heat to medium and add the jar of Alfredo sauce. Stir in the prepared pesto until well combined. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Step 4: Bring It All Together
Return the cooked chicken to the skillet with the sauce. Gently fold in the cooked rigatoni pasta, ensuring that every piece is coated in the creamy sauce. Allow it to simmer for 2-3 minutes to heat everything through.
Step 5: Serve and Garnish
Serve the Chicken Pesto Alfredo Pasta hot, garnished with fresh chives and a sprinkle of coarsely ground pepper if desired. Enjoy your delicious homemade meal!
How to Make It Lighter
If you’re looking to lighten up your Chicken Pesto Alfredo Pasta while still keeping it delicious, consider the following tips:
- Swap regular Alfredo sauce for a light or reduced-fat version.
- Use whole grain rigatoni for added fiber.
- Incorporate more vegetables, such as spinach or cherry tomatoes, for extra nutrients.
- Reduce the amount of pesto or make a lighter version using less oil and cheese.
Troubleshooting Tips
To ensure your Chicken Pesto Alfredo Pasta turns out perfectly, keep these tips in mind:
- If the pasta is too sticky, try adding a little more pasta water to loosen it up.
- For a creamier sauce, make sure to stir the Alfredo and pesto thoroughly and adjust the consistency with pasta water.
- Ensure the chicken is cooked through but not overcooked to prevent dryness.
- If you find the dish too salty, balance it by adding a squeeze of fresh lemon juice.
Meal Prep & Storage Notes
This Chicken Pesto Alfredo Pasta is perfect for meal prep! Here are some storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or additional sauce to keep it creamy.
- You can freeze the pasta for up to 2 months, but the texture may change upon thawing.
Common Questions
Can I use a different type of pasta?
Absolutely! While rigatoni works beautifully, you can substitute it with any pasta shape you prefer, such as penne, fusilli, or even spaghetti.
Is there a vegetarian version of this recipe?
Yes, you can easily make a vegetarian version by omitting the chicken and adding more vegetables like bell peppers, zucchini, or mushrooms.
Can I use homemade Alfredo sauce instead of jarred?
Definitely! Homemade Alfredo sauce will elevate the dish even more. Just make sure to prepare it before combining it with the chicken and pasta.
What can I serve with Chicken Pesto Alfredo Pasta?
This dish pairs wonderfully with a simple green salad, garlic bread, or roasted vegetables for a complete meal.
Explore More
See You at the Table
This Chicken Pesto Alfredo Pasta is not just a meal; it’s an experience that brings comfort and joy to the dinner table. With its rich flavors and creamy texture, it’s bound to become a family favorite. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress. So, gather your ingredients, follow the steps, and indulge in the deliciousness of homemade Chicken Pesto Alfredo Pasta. Happy cooking!
Chicken Pesto Alfredo Pasta
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest and set the pasta aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Stir occasionally to ensure even cooking. Remove the chicken from the skillet and set it aside.
- In the same skillet, reduce the heat to medium and add the jar of Alfredo sauce. Stir in the prepared pesto until well combined. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
- Return the cooked chicken to the skillet with the sauce. Gently fold in the cooked rigatoni pasta, ensuring that every piece is coated in the creamy sauce. Allow it to simmer for 2-3 minutes to heat everything through.
- Serve the Chicken Pesto Alfredo Pasta hot, garnished with fresh chives and a sprinkle of coarsely ground pepper if desired. Enjoy your delicious homemade meal!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or additional sauce to keep it creamy.
- You can freeze the pasta for up to 2 months, but the texture may change upon thawing.
