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Easy Kale Pesto Chicken Alfredo Pasta

Easy Pesto Chicken Alfredo uses rotisserie chicken combined with pesto and alfredo sauce for a quick dinner packed with lots of flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 8 servings
Calories: 618kcal
Author: Jade Jones



  • 1 lb cooked chicken cut into bite sized pieces
  • 1 pint cherry tomatoes halved
  • 8 oz mushrooms sliced
  • 2 Tbsp olive oil
  • 1 lb pasta cooked according to package directions
  • 1 12 oz bottle of alfredo sauce
  • 1/2 cup prepared pesto or kale pesto (below)

Kale Pesto:

  • 1/3 cup olive oil
  • 2 cups firmly packed kale leaves removed from stem
  • 1/2 cup pine nuts
  • 1/2 cup grated parmesan cheese
  • 4 garlic cloves
  • 1/4 tsp salt
  • More olive oil as needed


  • Note: If you don't have or want to use kale go ahead and use basil or spinach or a mixture as desired.
  • Cook pasta according to package directions.
  • Meanwhile, saute tomatoes and mushrooms in 2 Tbsp olive oil until the mushrooms are lightly browned and tomatoes begin to release their juices.
  • Pour pesto over chicken and toss to coat.
  • Combine alfredo sauce and cooked pasta. Add chicken, mushrooms, and tomatoes. Toss to combine and serve with additional parmesan cheese if desired.
  • For kale pesto: Mix all pesto ingredients in a food processor. Cover and process, blending until smooth adding additional olive oil as needed about 1 tsp at a time. Stop and scrape sides as needed.


Calories: 618kcal | Carbohydrates: 50g | Protein: 27g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 373mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2375IU | Vitamin C: 34.7mg | Calcium: 149mg | Iron: 2.9mg