Pesto Chicken Alfredo
The classic. Chicken with creamy pesto and perfectly cooked al dente noodles that leave you wanting another bowl full!
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Ingredients
- four boneless, skinless chicken breasts
- quarter cup mayonnaise
- quarter cup basil pesto
- one tsp sea salt
- one tsp black pepper
- 100 grams spaghetti
- 60 grams asiago cheese, shredded
- one cup almond milk
- one cup heavy cream
- quarter cup basil pesto
- three tbsp butter
- one tbsp garlic powder
- three quarter cup parmesan cheese, grated
- one tsp sea salt
- one tsp black pepper
Instructions
- Preheat oven to 425F
- In a casserole dish, place in chicken breasts and cover with mayonnaise and pesto (keep chicken tender)
- Bake for 40 minutes or until cooked throughout.
- While chicken is baking, in a saucepan on low to medium heat, add butter, heavy cream and almond milk to a slow simmer.
- Slowly add in the remaining ingredients and continually stir.
- In a small pot, bring water to a boil and add in preferred spaghetti noddle until cooked to preferred doneness.
- Strain water and set aside until chicken is cooked.
- Once chicken is cooked, remove from the oven and add in cooked spaghetti.
- Cover the chicken and spaghetti in alfredo sauce and shredded cheese10.Place back in the oven to melt cheese then serve