This recipe goes against my natural cooking sense. Jarred sauce is taboo. And while many times I’ve thought making all these sauces myself and trying it completely homemade, I also don’t want to mess with what I know works and works so well.
Years ago I saw a recipe for skillet chicken alfredo using these ingredients. At that point the thought of making homemade alfredo and pesto sauce seemed way out of my skillset, and so I tried it, and was amazed by the results. From then on I have adapted it to a very large meal, and have made it countless times for my son’s cross country get togethers (carbs and runners), family dinners, Super Bowl parties … It’s also a perfect meal to give to a family in need because it makes so much; one to give, one to keep.
Besides the first time I’ve made it, I have rarely made it smaller than what I will share, but it can easily be cut in half or even less than that.
I use my large slow cooker (6.5 qt.) for this, but if you don’t have one that will accommodate you can use a large dutch oven and place in oven at a low heat (250°) for a good 4-6 hours.
Ingredients:
6 15 oz. jars alfredo sauce
1 8 oz. jar pesto sauce
2 3 lb. bags frozen, raw chicken tenderloins
4 lbs. pasta, cooked when ready to serve
In slow cooker pour in jars of alfredo one at a time. I add a bit of water to each jar, recap and shake vigorously to make sure I get as much sauce out as possible. After all alfredo is in, add jar of pesto, again adding some water and shaking to release residue. Mix together so pesto is completely incorporated with alfredo.
Add in chicken tenderloins. Yes, completely frozen. No, I’m not crazy. Don’t worry they will cook and shred up beautifully. Stir so that chicken is covered in sauce.
Cover, set on low and cook for 6 hours. Chicken will have cooked and as you stir sauce or add in pasta it will instantly break apart into very tender pieces
When done serve over pasta or for parties, split up pasta in 2 aluminum baking dishes and divide pasta and sauce equally, mix and serve. Can also cover with foil and easily be reheated if giving away (preheated 350° oven for 30 minutes).
That’s it! So incredibly easy, so comforting and so good. I have substituted sausage for half the chicken, homemade red sauce for some of the alfredo to this at times as well and it has all been amazing!
Jersey Jules 