chicken pesto alfredo by cooking hawaiian style
This is just a quick easy pesto alfredo to make at home. I used bottle sauces to make it super fast and easy. It’s great to take the time and make sauces from scratch but if you are in a hurry then this is the way to go! It would also be great plain without the chicken or with sautéed garlic shrimp on top. Kids love it most because it’s a great change from the normal mac and cheese. I keep extra sauce for the next day leftovers if any because the noodles are a bit drier and you can rehydrate them in a pot by adding more pesto and alfredo. ENJOY!!
prep time
5 Min
cook time
30 Min
method
Deep Fry
yield
2 serving(s)
Ingredients
- 3 kilograms thin boneless skinless chicken breast
- 1 teaspoon olive oil for frying
- 2 boxes fettuccini noodles
- 4 teaspoons pesto (bottled fine)
- 3 bottles alfredo sauce
- SALT AND PEPPER TO TASTE
- FRESH GRATED PARMESAN
- FRESH CHOPPED PARSLEY TO GARNISH
How To Make chicken pesto alfredo by cooking hawaiian style
-
Step 1Salt and pepper chicken breas. Fry in sauté pan, set aside. Boil noodles and drain. In a large pot put in noodles and add sauces. Warm and mix well.
-
Step 2Serve with sliced chicken breast. Sprinkle fresh grated cheese and parsley
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Ingredient:
Chicken
Method:
Deep Fry
Culture:
American
Keyword:
#Chicken breast
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes