Chicken Pesto Alfredo Recipe
Penne Alfredo with applewood chicken, broccoli, diced tomatoes, pesto & Parmesan.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
While the pasta is cooking, season the chicken breasts with salt and black pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for 6-7 minutes on each side until cooked through. Remove from skillet, let it rest for a few minutes, then slice.
- 3
Cook the Broccoli
In the same skillet, add the broccoli florets and sauté for 3-4 minutes until bright green and slightly tender. Remove from heat.
- 4
Make the Alfredo Sauce
In the skillet, reduce heat to low. Add the heavy cream and pesto sauce, stirring to combine. Gradually add the Parmesan cheese, stirring until the cheese is melted and the sauce is creamy.
- 5
Combine Everything
Add the cooked penne pasta, sautéed broccoli, sliced chicken, and diced tomatoes to the sauce. Toss everything together until well coated. Adjust seasoning with salt and black pepper to taste.
- 6
Serve
Serve the Chicken Pesto Alfredo hot, garnished with additional Parmesan cheese if desired.
