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.