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
Servings: 8 servings
- 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)
- 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