Creamy Chicken Alfredo Pasta
A rich and comforting creamy chicken Alfredo pasta that combines tender chicken, sun-dried tomatoes, and a velvety cheese sauce for a perfect dinner.
Ingredients
Main Ingredients
- 2 pounds boneless and skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves minced garlic
- 1 cup sun-dried tomatoes, drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup freshly grated Parmesan cheese
- 8 ounces uncooked penne or macaroni
- 3 cups baby spinach
Instructions
Cooking the Chicken
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat and add the chicken, cooking until golden brown and no longer pink inside.
Making the Sauce
- Remove the chicken from the skillet and let it rest. In the same skillet, add butter and garlic, sautéing until fragrant.
- Add the chopped sun-dried tomatoes and Italian seasoning, stirring to combine and warm through.
- Pour in heavy cream and milk, stirring continuously until the sauce thickens.
- Gradually stir in the Parmesan cheese until melted and smooth. Adjust seasoning if needed.
Cooking the Pasta
- In a separate pot, cook the penne or macaroni until al dente. Drain and reserve a little pasta water.
- Add the cooked pasta to the Alfredo sauce. Toss to coat, adding reserved pasta water if the sauce is too thick.
- Fold in the fresh baby spinach and allow it to wilt slightly in the warm pasta.
Notes
Ensure the chicken is juicy by not overcooking it. Use freshly grated Parmesan for the best results and adjust the seasoning of the sauce to taste.