Chicken With Pesto Alfredo

Cook the pasta al dente to prevent it from becoming mushy when combined with the sauce.

Season the chicken well with salt, pepper, and other herbs for added flavor.

Add a sprinkle of grated Parmesan cheese and fresh chopped basil or parsley on top before serving.

Try adding additional ingredients like cooked bacon or roasted red peppers.

Try using a combination of different pasta shapes to add visual interest to the dish.

For a spicier kick, add crushed red pepper flakes or a touch of cayenne pepper to the sauce.

Experiment with using different flavors of Alfredo sauce (roasted garlic, 4-cheese, roasted red pepper, etc).

Use leftover cooked chicken for an even quicker weeknight dinner.

What protein can I substitute for chicken?

You can substitute chicken with cooked shrimp, grilled vegetables, salmon, or a plant-based protein.

How can I make the dish more colorful?

Add cherry tomatoes, spinach, or sun-dried tomatoes to the pasta for a pop of color.

Can this dish be made ahead of time?

You can cook the chicken and pasta ahead of time, but it's best to combine them with the sauce just before serving to prevent the pasta from getting too soggy.

How can I make the dish lighter?

Use whole wheat or gluten-free pasta, and opt for a light or low-fat alfredo sauce to reduce the calorie and fat content of the dish.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Can this dish be frozen?

Unfortunately, this dish may not freeze well due to the creamy sauce. Cream-based sauces tend to separate or become grainy when thawed and reheated. You can try freezing it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. A very gentle reheating process may help keep the sauce from separating.

Can I use other pasta such as fettuccine?

Fettuccine is actually the traditional pasta shape with Alfredo sauce so, yes, you certainly can use it instead of penne pasta. You can use other pasta shapes as well.

Skillet: For heating the olive oil and cooking the chicken breast halves until they are cooked through.

Saucepan: To heat the Alfredo sauce over medium heat before mixing in the pesto sauce.

Measuring Spoons: For measuring the olive oil and pesto sauce.

Large Bowl: To combine the drained pasta with the sliced or cubed chicken and the sauce mixture.

Colander: For draining the cooked penne pasta after it has been boiled.

Sharp Knife: For cutting the cooked chicken into slices or cubes before adding it to the pasta.

Wooden Spoon or Spatula: For stirring and mixing the pasta with the sauce and chicken.

Cooking Pot: For boiling the penne pasta according to package instructions.

Grilled Vegetables: Add a medley of grilled zucchini, bell peppers, and asparagus for a fresh side.

Garlic Bread: Serve warm garlic bread on the side for a nice contrast. Garlic bread is always a perfect accompaniment for pasta.

Caprese Salad: A light and refreshing caprese salad with ripe tomatoes, mozzarella, basil can brighten up the meal.

Mixed Greens Salad: A light mixed greens salad with a vinaigrette can add a crispness to the meal. The bitterness of greens like arugula or radicchio balances the creaminess of the sauce.

Roasted Pine Nuts: Sprinkle some roasted pine nuts over the pasta before serving. Their buttery flavor adds an extra dimension that resonates with the pesto.

Crispy Prosciutto: Crumble crispy prosciutto on top for a saltiness that cuts through the creaminess. You can use bacon in a pinch, but prosciutto is worth the expense.