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  • Writer's pictureTommy Centola

Chicken Pesto Pasta

Here is a recipe from the now closed Cannon's restaurant. It was a popular pasta dish that I am surprised I have not shared here. I did share it in my first book. To remedy that, here it is.

3 6-ounce chicken breast, boneless skinless and cut into strips

Olive oil

4 cups your favorite Alfredo sauce

4 tablespoons Pesto sauce

4 tablespoons your favorite Pasta Sauce

12 ounces Penne Pasta cooked al dente

4 Ounces smoked Gouda cheese, grated

4 ounces Provolone cheese, grated

Put enough olive oil to cover the bottom of a large skillet. Over medium heat, sauté the chicken breast. In a large pan, heat Alfredo sauce and add the pesto, mixing well. When chicken is done, add it to the sauce mixture. After draining the penne, return it to the pot it was boiled in. Over low heat, add the chicken and sauce mixture and mix well. Put 1 tablespoon of red sauce on the bottom of the serving bowl. Divide the chicken and pasta equally among the 4 bowls. Top the pasta with one ounce of Gouda and Provolone cheese.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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