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Pesto Chicken Alfredo

Written by Sugar Free with Brie
  • 60 mins
  • 4

The classic. Chicken with creamy pesto and perfectly cooked al dente noodles that leave you wanting another bowl full!

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  • 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


  1. Preheat oven to 425F
  2. In a casserole dish, place in chicken breasts and cover with mayonnaise and pesto (keep chicken tender)
  3. Bake for 40 minutes or until cooked throughout.
  4. While chicken is baking, in a saucepan on low to medium heat, add butter, heavy cream and almond milk to a slow simmer.
  5. Slowly add in the remaining ingredients and continually stir.
  6. In a small pot, bring water to a boil and add in preferred spaghetti noddle until cooked to preferred doneness.
  7. Strain water and set aside until chicken is cooked.
  8. Once chicken is cooked, remove from the oven and add in cooked spaghetti.
  9. Cover the chicken and spaghetti in alfredo sauce and shredded cheese10.Place back in the oven to melt cheese then serve

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