Your family is going to fall in love with this nearly one skillet Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes. This dish is absolutely bursting with flavor and filled with a creamy and luscious alfredo sauce that will stick to your bones.
I know it’s only October, but I’m already making new goals for my little ol’ blog. My philosophy has always been that great meals do not need to require getting every dish in your kitchen dirty. Simple and easy meals are what this momma of four really loves, and I’m pretty sure it’s a love that we share, yes?
That’s why I’m making it a new goal of mine to get back to sharing simple dinners… on a weekly basis. Don’t kill me if I end up missing a week here or there, I’m only human. But I do promise to make it a priority to bring you more delicious and easy dinners like this one here.
YOU GUYS!! My family loooooved this one!
With the cooler weather creeping in, I’m starting to crave more carbs, and this alfredo penne was absolutely what the doctor ordered. My alfredo sauce is insanely creamy and super easy to make. It’s made from scratch with delicious whole ingredients like cream cheese, garlic, butter, cream and parmesan cheese.
I tossed in some sun dried tomatoes at the end to really brighten up the dish not only with color, but with some serious flavor. I puffy heart love sun dried tomatoes. If you’re not a fan, just leave them out… no big d.
I used a jarred basil pesto to top my pan seared chicken breast, but you can use this simple recipe for homemade basil pesto if you want, either way will work splendidly.
Total time on this meal is less than 20 minutes. Total pans used: 2! (one for the pasta and one for the chicken/alfredo sauce)
Grab a fork and dig in! Dinner never looked so good!