Pesto Alfredo Chicken Delight Recipe

Boil pasta

Bring a large pot of salted water (about 4 quarts) to a rolling boil. Add 12 oz cavatelli and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare chicken

While pasta cooks, pat 1 lb chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. If breasts are thick, butterfly or pound to even thickness (~3/4 inch).

Cook chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch pieces.

Sauté aromatics & tomatoes

In the same skillet, reduce heat to medium and add 2 tbsp unsalted butter. Add 1 medium diced yellow onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Add 1 cup halved cherry tomatoes and sauté 2–3 minutes until tomatoes begin to soften. Stir in chopped parsley if using. Transfer mixture to a bowl and set aside if skillet needed for sauce; otherwise keep in skillet and wipe edges for sauce making.

Make a roux: In the (clean or same cleared) large skillet over medium heat, melt 2 tbsp unsalted butter. Sprinkle in 2 tsp all-purpose flour and whisk continuously 1–1½ minutes to cook the flour but not brown it.

Add dairy: Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing mixture to a gentle simmer. Continue to whisk to prevent lumps and simmer until sauce begins to thicken, about 3–5 minutes.

Finish sauce: Lower heat to medium-low and whisk in 1 cup grated Parmesan until melted and smooth. Stir in 1 tbsp prepared basil pesto. Season with 1 tsp salt, 1/2 tsp black pepper and a pinch (about 1/8 tsp) freshly grated nutmeg if using. Taste and adjust seasoning. If sauce is too thick, whisk in reserved pasta water, 1–2 tbsp at a time, until desired consistency is reached.

Combine sauce with aromatics: Return the sautéed onion/garlic/tomato mixture to the skillet and stir to incorporate into the sauce. Add sliced chicken and cooked cavatelli to the sauce, tossing gently to coat evenly. Warm through 1–2 minutes so pasta and chicken absorb flavors.

Cook bacon: While making sauce or in a separate skillet, cook 6 bacon slices over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain, then crumble or chop into bite-sized pieces.

Assemble & melt cheese: Transfer cavatelli, chicken and sauce to an ovenproof baking dish (about 9x13 inches or similar). Sprinkle 1 cup shredded sharp cheddar evenly over the top, followed by the crumbled bacon. Place under a preheated broiler for 2–4 minutes, watching closely, until cheese is melted and lightly browned. Alternatively, bake in a 375°F (190°C) oven for 8–10 minutes to melt cheese.

Serve: Remove from oven and let rest 2 minutes. Garnish with extra chopped parsley or a small drizzle of pesto if desired. Serve hot, dividing into 4 portions.