1containerLight Parmesan Alfredoor regular Alfredo, separated (I used Ragu)
1/2cupfreshly grated mozzarella cheese
Salt and pepperto taste
Pesto Pasta
1 package(12 ounces)bowtie noodles
1/4-1/3cupprepared Pesto
6-7sliceshardwood smoked bacon
Optional: 1/4 cup toasted pine nuts, fresh parsley, red pepper flakes
Instructions
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 :)