The inspiration for this dish comes from a recent trip to St. Augustine. The hotel we stayed at has a complimentary happy hour on Friday night. The chefs from the Italian restaurant prepare an appetizer and the bartenders make a signature cocktail for the event. This particular time, the appetizer was a cheese ravioli topped with a pesto alfredo. I absolutely loved it. It had just enough pesto with out being too much. I knew I wanted to use those flavors in a dish at home and decided to add some grilled chicken and make a meal of it.
This was absolutely delicious! The chicken had great flavor and we both loved the pasta sauce. This dish is easy enough to make during the week. I used a jar of Trader Joe's Alfredo sauce and Trader Joe's prepared pesto. I cooked the pasta and made the sauce while Chicken Legs grilled the chicken. Dinner was ready in about 15 minutes!
Chicken Pesto Alfredo
- 3 boneless chicken breasts
- 1 1/2 cups Italian dressing
- 1/4 cup pesto
- 9 oz refrigerated fettuccine
- 1 jar alfredo sauce
- 1/4 cup pesto
- 2 Tbsp parmesan cheese
- chopped tomato
- fresh basil
Combine Italian dressing and 1/4 cup pesto. Pour over chicken and marinate 1 hour to overnight.
Grill chicken until done. Let chicken rest for 5 minutes and then slice.
Cook pasta according to directions on package. Drain, set aside.
In a large saucepan, combine Alfredo sauce and 1/4 cup pesto. Cook over medium-high heat until heated through. Toss pasta with sauce.
Divide pasta between 4 pasta bowls. Top pasta with sliced chicken, parmesan cheese, tomatoes and fresh basil.
CONNECT WITH PLAIN CHICKEN