Monday, August 15, 2016

Chicken Bacon Pesto Alfredo Bake Recipe

Every once in a while I try to come up with some kind of concoction with random things I have left in the fridge, and every once in a while those random concoctions turn out pretty damn good.  This happens to be one of them!  

How did I come up with this one in particular?  I had a pint of heavy cream in the fridge- what better to make with that than alfredo sauce!?  A jar of pesto sitting in the fridge unopened, a bag of bacon bits and ends from our local meat shop that needed cooked, and lots of chicken in our freezer.  Combine it all together and throw it in the oven, and voila!


1 lb. chicken breast, cooked and shredded
1/2 lb. pasta, cooked 
6 pieces bacon, cooked and cut into pieces 
1 14.5 oz. can diced tomatoes
2 tbsp. pesto
1 pint heavy cream
1 stick butter
1 cup grated parmesan cheese
1 tsp. parsley
Salt and Pepper to taste 
2 cups shredded mozzarella cheese 


-Preheat oven to 350.
-Prepare alfredo sauce; combine heavy cream, butter, and parmesan cheese in a small saucepan.  Heat on medium-low for about 10 mins then remove from heat. Sauce will thicken as it sits.
-In a 9x11 baking dish, combine pasta, chicken, bacon, tomatoes, pesto, and alfredo sauce.  Top with mozzarella cheese.
-Bake for 20-25 minutes or until cheese is melted and starting to get bubbly and brown.  Top with pretty parsley, if desired ;)


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