Baked Chicken Alfredo Over Pesto Pasta

• Meat

  • 1 lb Chicken breasts, boneless skinless
  • 6 slices Hardwood smoked bacon

• Produce

  • 1/4 tsp Garlic powder

• Condiments

  • 1/4 cup Pesto, prepared

• Pasta & Grains

  • 1 package Bowtie noodles

• Baking & Spices

  • 1/2 tsp Italian seasoning
  • 1 Salt and pepper

• Bread & Baked Goods

  • 9/16 cup Breadcrumbs, plain

• Dairy

  • 1/2 cup Mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 1 container Ragu light parmesan alfredo

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 400 degrees F. Spray an 8 x 8 baking pan with nonstick spray and set aside.
• Remove fat from the chicken and cut the pound of chicken breasts into 8 even pieces.
• Set out 2 bowls, in one place 1/3 cup alredo sauce in the other place the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and salt + pepper.
• Dredge each chicken piece in the alfredo and then in the breading. Place in the prepared 8 x 8 pan.
• Bake uncovered for 20 minutes.
• Remove and cover with 2/3rds cup alfredo sauce and 1/2 cup mozzarella cheese.
• Return to the oven and bake for another 8-10 minutes or until the chicken is completely cooked through.
• Meanwhile, prepare the pasta according to package directions. Drain and return the pasta to the pot and the stovetop over medium heat.
• Add the remaining alfredo sauce to the pasta and then add the pesto. (Add to taste, I used 1/4 cup, but you may want a bit more depending on preference.) Add salt + pepper to taste.
• Meanwhile, cook the bacon until crispy. Remove to a plate lined with paper towel. Dab off the excess grease and crumble.
• Remove the chicken and slice into bite-sized pieces.
• Serve over the pesto alfredo pasta and top with bacon pieces and lightly toasted pine nuts. If desired top with fresh parsley. Sprinkle a little bit of red pepper flakes if you like a little heat 🙂
• Enjoy immediately.