Tickle Your Taste Buds With Weekend Chicken Alfredo
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This one pot chicken alfredo is called such for a reason. You don’t need to take out a lot of kitchen appliances for this one. You just need one pot and everything is in there! See how convenient this recipe is? You’ll have a breezy clean up and more time to enjoy this dish with your family. The cheesy and the creamy sauce will be a big hit to everyone. Chicken just tastes so much better in these types of recipe. So if I were you, you will make this for your family soon!
Check out what our friends from The Cookie Rookie have to say about this recipe:
“It doesn’t get better than ONE POT CHICKEN ALFREDO SKILLET! Creamy one pan Chicken Alfredo made in a skillet tossed with sun dried tomatoes. BEST DINNER EVER.”
Sometimes I make this without the sun dried tomatoes and it still tastes as good. This is a pretty flexible recipe which you can personalize based on your preferred taste. How convenient and wonderful is that?
Ingredients
2 tablespoons Great Value Italian dressing (not the creamy kind)
3 Tyson boneless skinless chicken breasts, cut into cubes
16 ounces Barilla small/medium sized penne pasta
1 24-ounce jar of your favorite Alfredo sauce (Bertolli)
1 tablespoon McCormick dried oregano
salt and pepper to taste
1/2 cup Sargento shredded mozzarella cheese
1/2 cup Sargento grated parmesan cheese
1 1/2 cups sun-dried tomatoes or sliced cherry tomatoes (optional)
fresh chopped parsley as garnish
Instructions
Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don’t own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
Add the box of pasta and the entire jar of alfredo (or 3 cups of homemade alfredo). Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Add the salt and pepper to taste and the dried oregano. Lightly stir the mixture to combine.
Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking. (see quick tip)
Stir in the sun dried tomatoes.
Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
Top with chopped parsley and serve! Enjoy!
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Quick Tip: The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
Thanks again to The Cookie Rookie for this amazing recipe.