Chicken Linguine with Pesto Sauce Recipe

Combining pesto with Alfredo sauce makes a simple creamy sauce for pasta.
Ready In 20 Minutes
Serving 4


  • 8 ounces dried linguine
  • 1 10 ounce package frozen broccoli, cauliflower and carrots
  • 1 10 ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce
  • 1/3 cup purchased basil pesto
  • 1/4 cup milk
  • 1/2 2 pound deli-roasted chicken
  • Milk (optional)
  • Grated Parmesan cheese


  1. In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.
  2. While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat .
  3. Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.

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