This was good. However, season the chicken with salt and pepper prior to cooking or it will be bland.

This is an excellent recipe but I gave it 4 stars because it would be much better with freshly made alfredo sauce. Of course the powder is less expensive and is still very very good.

YUM YUM YUM!!! I didn't follow the recipe exactly but used it more as a guide. I cut the chicken in strips and seasoned prior to cooking. I used 1 jar of classic alfredo sauce, a whole bag of baby spinach, 3 tablespoons of pesto and stirred lots of parmesan/asiago/romano cheese mixture (found next to the Kraft grated parmesan at the grocery store) in the sauce. I think the extra cheese thickened the jarred alfredo a bit, otherwise it would have been too runny. It turned out sooooo good! I'm looking forward to making & eating this again!

Also added fresh red bell peppers into the saute mix....wonderful!

Delicious as is, but next time I would leave out the alfredo pesto part altogether! The chicken was awesome and the garlic and olive oil would have been great without the alfredo sauce added to it. I only added about a cup of the alfredo sauce to it and left the rest on the side to be added if wanted. By the way, I used a whole package of spinach. You definitely need LOTS of spinach!!

My husband made this last night and it was amazing. We followed the recipe exact except we only used half the amount of pasta and 3 chicken breasts which fed 2 adults and 2 toddlers with a bit of leftovers. If using the whole bag doubling the sauce would be a must. I would also use more spinanch as it virtually disappeared once cooked. May try adding another tsp. of pesto as well. Would also cut chicken into cubes for ease of eating and would season chicken breast with salt, pepper and a bit of garlic salt prior to cooking. All in all...a fabulous recipe!!!

This recipe is so good! I made mine with linguine as it's what I had on hand, but really any pasta would be great. I added about a cup of sliced fresh mushrooms and also seasoned the chicken with cajun spices as it was cooking in the pan because other reviewers said their chicken ended up bland. Had no problem with the chicken being dry. Cut it into bite-sized pieces instead of slices. We just had the leftovers and they were almost as good as the first time around! Definitely a good meal to serve to company and it is incredibly versatile. The recipe can be changed in many ways to suit your tastes, such as adding different vegetables or omitting them altogether. Also, add as much or as little pesto as you like. I spread some of the pesto I had left over onto bread and broiled it to eat with the meal itself. I also stirred some into a pot of spaghetti sauce I made the next day. If you're not a spinach lover, add it anyway - I promise you can't taste it and it's soooo good for you!

Wondering what to do with a giant bag of spinach from Costco, I came upon this fabulous recipe. One particular reviewer's note stuck with me as I embarked on this cooking project: "One should absolutely add as much spinach as one can get one's hands on." It’s so true -- I cannot imagine using the two measly cups called for in the recipe. When I saw how the spinach reduced to practically nothing, I easily added another 4 or 5 fists of spinach (I used half the huge bag!!) When starting out, I sautéed one large onion and a healthy bunch of sliced mushrooms for several minutes, then added the garlic and sliced chicken. While stirring, I added about 1/3-cup of dry sherry and let it all cook for about 8 minutes. Added all of the spinach for several minutes more. Meanwhile, I heated the Alfredo sauce (with a few TBS. milk) in a small sauceppan with the pesto (use double-to-triple pesto), and then added the sauce and the pasta to the chicken mixture. Also added a bit of salt, pepper, marjoram and fresh parsley. Because we weren't ready to sit down for dinner right away, I let it sit on the stove (warm) for about 20 minutes. Turned out great, and I topped it off with cotija cheese, which is a Mexican cheese but has a lovely, pungent flavor that is perfect for this dish. Served with sliced lemon cucumbers and tomatoes from the garden.

Top notch..with a few changes in preparation. A secret to making this recipe is to season your chicken well. Marinate it if you want. I actually used spicy seasonings, baked mine, cut it up and added it to the spinach mixture. For those who had a problem with it being watery, remember to squeeze the water out of the spinach after sauteing it. The pesto added to the alfredo lends a classy taste that will make anyone you serve this to feel special. Make subtle changes if you desire, or following the recipe exactly might suit your taste. But either way, I feel this is a winning dish. Thank you for this recipe!

This was really good. My picky kids even liked it.

This was a so-so hit with my family. They both ate it, but not very enthusiastically. I added some fresh Italian seasonings, but it still seemed bland to me.

This recipe was just ok. I followed the directions, but found the sauce to be runny, and the chicken bland...not sure why! Everyone else seemed to love it, but we didn't.

We love this and have it quite a lot! My kids love it and that's saying something when they know there's spinach in it. The only thing I changed is that I used a jar of Garlic Alfredo sauce rather than from a packet.

We really enjoyed this pasta. It was our first time using pesto in a recipe. Just served it with toasted garlic ciabatta bread. So easy to make. Would be a great dinner for company.

This is definately 5 star rating, great recipe, I used classico five cheese alfredo and classico pesto,I used a little less pesto because of the kids, I was just not sure if they would like it. I added mushrooms and 1/2 bag of spinach. I used al dente tri coloured noodles. Made this for the family they all thoroughly enjoyed it.!!

So good! I added an extra tablespoon of pesto, as well as 3/4 cup of sun-dried tomatoes. I also used angel hair pasta and it was the perfect combination.