Description
This Chicken Alfredo recipe combines tender, seasoned chicken breasts with penne pasta and creamy Alfredo sauce for a quick and delicious meal. Enhanced with Italian dressing, sun-dried tomatoes, and a cheesy topping of mozzarella and Parmesan, this one-pot dish is perfect for a satisfying dinner that comes together in under 30 minutes.
Ingredients
Scale
Protein
- 3 boneless, skinless chicken breasts, cubed
Sauce & Dressing
- 2 tablespoons Italian dressing (not creamy)
- 24 ounces Alfredo sauce (1 jar or about 3 cups if homemade)
Pasta
- 16 ounces dry penne pasta (1 box)
Seasonings & Herbs
- 1 tablespoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Cheeses
- ½ cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Optional
- 1½ cups sun-dried tomatoes
Instructions
- Sauté Chicken: Heat the Italian dressing in a large 12-inch skillet over medium-high heat. Add the cubed chicken breasts and season with kosher salt and freshly ground black pepper. Cook until the chicken is browned and cooked through, about 5 minutes depending on thickness.
- Add Pasta and Sauce: Pour in the dry penne pasta and the entire jar of Alfredo sauce. Fill the empty Alfredo jar with water and add it to the skillet to help cook the pasta; if using a stockpot, add 2 cups of water instead. Season with additional salt, pepper, and dried oregano, then lightly stir to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the pasta reaches your preferred tenderness.
- Incorporate Sun-Dried Tomatoes: Stir in the sun-dried tomatoes if using, adding a rich burst of flavor and texture to the dish.
- Add Cheese Toppings: Sprinkle grated Parmesan cheese evenly over the mixture, followed by the shredded mozzarella. Do not stir.
- Melt Cheese: Continue cooking covered for 2-3 minutes until the cheese fully melts. For an extra melty and slightly golden top, place the skillet under the broiler for about 4 minutes.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley on top for color and freshness, and serve immediately. Enjoy your creamy and comforting chicken Alfredo!
Notes
- If you don’t have a large skillet, a stockpot works perfectly for this recipe.
- The sun-dried tomatoes are optional but add a nice depth of flavor and a pop of color.
- Using jarred Alfredo sauce keeps this recipe quick, but homemade Alfredo can be substituted with the same quantity.
- Broiling at the end is optional but recommended for a bubbly, golden cheese topping.
- Adjust salt and pepper according to your taste preference during cooking.
