pasta and threw in some chicken and pesto sauce (chicken was marinated and coated in the pesto)

but figured that wouldnt be enough flavor and fucked up.

got some alfredo sauce and cooked it into the chicken and it got all bleh.


was alfredo a bad choice here or did i just forget something to not have that white wash effect?

Sounds like maybe there was too much alfedo sauce?

Or perhaps the kind you used was bland and counter acted your marinades?

Hard to say, I'd suggest smaller quantities or make your own Alfredo and season accordingly.

imo go with one or other. if u want alferdo do alferdo.

want pesto make pesto .

You probably just got carried away and added too much to the dish. The white sauce was probably not needed.