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Homemade Chicken Pesto Alfredo Pasta photo

Chicken Pesto Alfredo Pasta

This Chicken Pesto Alfredo Pasta is a creamy, quick dish that combines tender chicken, vibrant pesto, and rich Alfredo sauce over hearty rigatoni!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4-1 lb rigatoni pasta
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons olive oil
  • to taste Salt & pepper
  • 16.9 oz Alfredo sauce (1 jar)
  • 3 tablespoons prepared pesto
  • Chives for garnish (optional)
  • coarsely ground pepper for garnish (optional)

Equipment

  • Large pot
  • Skillet
  • Colander
  • Spatula or spoon
  • Measuring spoons
  • Knife and cutting board

Method
 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.