This is another one of those recipes that tastes like it must have been lots of work, but it is so easy and fast. Definitely one of our favorites. The recipe calls for a rotisserie chicken, but that is just for ease. I have used regular chicken breast too (enough for your family), and it is just as good.
1 deli rotisserie chicken
1 16 oz jar alfredo sauce (I use Ragu classic)
1 10 oz package bowtie pasta, cooked al dente
1/4 cup sun-dried tomatoes (chopped)
1/3 cup basil pesto
1/2 c. shredded Parmesan cheese
Remove chicken from bones and cut into small pieces. In large bowl, mix alfredo sauce, sun-dried tomatoes, pesto, and chicken. Add cooked pasta. Mix well. Place in 9x13 pan, cover, and bake at 350 for 15 minutes. Remove from oven and sprinkle with Parmesan cheese. Enjoy!
Normally, I am a snob about jarred alfredo, but in this recipe it is great. Also, if you prefer, you can substitute roasted red peppers for the sun-dried tomatoes. Tip: to save money, I buy the pesto at Costco and freeze smaller portions in baggies. Pesto can freeze for a year, and then I always have it on hand. Time-saving tip: I cook lots of chicken breasts in my crock pot (like a whole Costco bag), and then freeze smaller portions in freezer bags. I cook with chicken a lot, so when I need it, I just have to defrost it for a couple minutes and it is ready to add to whatever I am making that night.