Real Recipes From Real Home Cooks ®

chicken linguine with pesto sauce

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

This is an old recipe that I found recently. It is so good and creamy and good for you as well. Recipe & photo:

yield 4 serving(s)
cook time 20 Min
method Stove Top

Ingredients For chicken linguine with pesto sauce

  • 8 oz
    dried linguine
  • 1 pkg
    (10 oz.) frozen broccoli, cauliflower and carrots
  • 1 jar
    (10 oz.) refrigerated alfredo pasta sauce or 1 cup jarred alfredo sauce
  • 1/3 c
    purchased basil pesto
  • 1/4 c
  • 2 c
    deli-roasted chicken
  • extra milk (optional)
  • grated parmesan cheese

How To Make chicken linguine with pesto sauce

  • 1
    In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.
  • 2
    While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Chop or shred meat if not already done.
  • 3
    Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.