Indulge in a culinary journey with our delectable Sun-Dried Tomato Chicken Alfredo, a symphony of flavors that will tantalize your taste buds. This classic dish gets an exciting twist with the addition of sun-dried tomatoes, infusing a vibrant tanginess and Mediterranean flair. Succulent chicken breast, seared to perfection, mingles harmoniously with a creamy and velvety Alfredo sauce, made using a blend of Parmesan cheese, heavy cream, and a hint of garlic. Sun-dried tomatoes, with their concentrated umami flavor, add a delightful chewy texture and vibrant color, while fresh basil brings a burst of aromatic freshness. Whether you're seeking a romantic dinner for two or a comforting family meal, this Sun-Dried Tomato Chicken Alfredo is guaranteed to impress. And with our step-by-step recipe and helpful tips, you'll be whipping up this culinary masterpiece in no time.
In addition to the main recipe, this article also features a collection of other tantalizing Alfredo-inspired dishes that will elevate your culinary repertoire. From a lighter Alfredo sauce made with Greek yogurt to a flavorful pesto Alfredo, there's something for every palate. For those with dietary preferences, we've included a vegan Alfredo sauce option that uses cashew cream for a creamy and dairy-free alternative. And to complete your meal, explore our selection of side dishes that perfectly complement the Sun-Dried Tomato Chicken Alfredo, such as a refreshing salad or a crusty bread to soak up all that delicious sauce.
SUN-DRIED TOMATO CHICKEN ALFREDO
This is a decadent version of chicken Alfredo. It has three different types of cheese, bacon, and sun-dried tomatoes. It does use a few pots and pans, but the end result is worth it.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
- Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.
Nutrition Facts : Calories 707.4 calories, Carbohydrate 62.4 g, Cholesterol 116.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 36.7 g, SaturatedFat 17.6 g, Sodium 1230.1 mg, Sugar 12.6 g
CHICKEN, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA
This is one of my favorite recipes ever... I cook it at least twice a month. It was passed down from my Mom, easy to make & delicious. ENJOY!
Provided by Ali C.
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool.
- Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
- While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened.
- When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste.
- Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top.
- I like to serve with Pillsbury crescent rolls -- Enjoy!
Nutrition Facts : Calories 499.6, Fat 19.6, SaturatedFat 10.7, Cholesterol 99.8, Sodium 569.4, Carbohydrate 54.4, Fiber 7.9, Sugar 3.4, Protein 28.8
AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO
Make and share this Am's 5 Star Chicken & Sun-Dried Tomato Alfredo recipe from Food.com.
Provided by anonymous
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
- -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
- -Serve over pasta.
- NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!
Nutrition Facts : Calories 949.7, Fat 86.9, SaturatedFat 48.3, Cholesterol 312.9, Sodium 685.2, Carbohydrate 12.7, Fiber 1.2, Sugar 3.9, Protein 29.9
CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM
Take a short-cut to Italy with packaged fettuccine Alfredo turned into a creamy chicken dish with sun-dried tomatoes and fresh basil.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
- Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
- In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
- Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.
Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh, organic produce whenever possible, and choose high-quality cheeses and meats.
- Don't overcook the chicken: Chicken is a delicate protein that can easily be overcooked. Cook it until it is just cooked through, or it will become dry and tough.
- Use a good quality sun-dried tomato: Sun-dried tomatoes can vary in quality. Choose a brand that is made with high-quality tomatoes and has a good flavor.
- Don't crowd the pan: When searing the chicken, don't crowd the pan. This will prevent the chicken from cooking evenly.
- Use a heavy-bottomed pan: When making the Alfredo sauce, use a heavy-bottomed pan to prevent the sauce from burning.
- Cook the sauce until it is thick and creamy: The Alfredo sauce should be thick and creamy. Cook it until it has reached the desired consistency.
- Season the dish to taste: Once the dish is cooked, season it to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or Italian seasoning.
Conclusion:
Sun-Dried Tomato Chicken Alfredo is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken and vegetables, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give this recipe a try.
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