Chicken Alfredo with Pesto
Ingredients:
- Fiorfiore Fusilli Pasta
- 2 grilled chicken breasts, sliced
- 1 jar Alfredo sauce
- 4 tbsp Fiorfiore Pesto with PDO Basil
- 2 tbsp Fiorfiore Extra Virgin Olive Oil
- Parmesan cheese and fresh basil for garnish
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the Fiorfiore Fusilli Pasta and cook until al dente. Reserve ¼ cup of pasta water before draining.
- Prepare the Sauce: Heat the Alfredo sauce in a saucepan over low heat. Stir in the Fiorfiore Pesto with PDO Basil and a splash of reserved pasta water to thin the sauce to your desired consistency.
- Combine Pasta and Sauce: Toss the cooked pasta with the pesto-Alfredo sauce until evenly coated.
- Add the Chicken: Plate the pasta and top with sliced grilled chicken breasts.
- Garnish and Serve: Drizzle with Fiorfiore Extra Virgin Olive Oil and garnish with freshly grated Parmesan cheese and basil leaves. Serve warm.
You might also like...
Chicken Alfredo with Pesto




Ingredients:
- Fiorfiore Fusilli Pasta
- 2 grilled chicken breasts, sliced
- 1 jar Alfredo sauce
- 4 tbsp Fiorfiore Pesto with PDO Basil
- 2 tbsp Fiorfiore Extra Virgin Olive Oil
- Parmesan cheese and fresh basil for garnish
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the Fiorfiore Fusilli Pasta and cook until al dente. Reserve ¼ cup of pasta water before draining.
- Prepare the Sauce: Heat the Alfredo sauce in a saucepan over low heat. Stir in the Fiorfiore Pesto with PDO Basil and a splash of reserved pasta water to thin the sauce to your desired consistency.
- Combine Pasta and Sauce: Toss the cooked pasta with the pesto-Alfredo sauce until evenly coated.
- Add the Chicken: Plate the pasta and top with sliced grilled chicken breasts.
- Garnish and Serve: Drizzle with Fiorfiore Extra Virgin Olive Oil and garnish with freshly grated Parmesan cheese and basil leaves. Serve warm.