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Baked Pesto Alfredo Chicken

Baked Pesto Alfredo Chicken – Alfredo style Pesto Chicken, ready in 30 minutes, also tastes low carb, KETO and gluten-free! Serve in pasta or cauliflower rice, and soon you will know that even the cake is the BEST Alfredo Chicken!


Ingredients

  • 4 slices bacon, diced
  • 1 tablespoon olive oil
  • 4 (16-ounces total) boneless, skinless chicken breasts
  • Use your favorite seasoning for chicken breasts
  • 1 cup Low Carb Homemade Alfredo Sauce with Basil Pesto (You can also just use 1 cup regular Alfredo Sauce and mix in about 2 tablespoons Basil Pesto)
  • chopped fresh basil, for garnish

Instructions

  1. Preheat oven to 375˚F.
  2. Add diced bacon to a skillet and cook over medium-high heat to a desired crispiness; remove bacon from skillet and set aside. Do not drain the bacon fat.
  3. Set skillet back over heat and add in olive oil.
  4. Season chicken breasts on both sides and add to the hot oil; brown chicken breasts for 2 to 3 minutes per side.
  5. Remove from heat and, if using an oven-safe skillet, just pour the Alfredo Pesto Sauce over the chicken breasts and mix it around so every piece is covered. If using a baking dish, remove chicken from skillet and transfer to the baking dish; pour Alfredo Pesto Sauce over the chicken.
  6. Cover with foil and cook for 23 to 25 minutes, or until chicken is done. Chicken is cooked through when internal temperature registers at 165˚Please use a meat thermometer to check for doneness.
  7. Remove from oven and let stand about 5 minutes.
  8. Garnish with previously prepared bacon and chopped fresh basil.
  9. Serve

 

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