Best Sun Dried Tomato Chicken Alfredo Recipes

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SUN-DRIED TOMATO CHICKEN ALFREDO



Sun-Dried Tomato Chicken Alfredo image

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

½ pound penne pasta
6 ounces bacon, chopped
½ pound boneless chicken thighs, cut into 1-inch pieces
½ teaspoon garlic salt
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
¼ cup butter
5 tablespoons all-purpose flour
2 cups milk
½ cup grated fontina cheese
¼ cup grated Parmesan cheese
¼ cup provolone cheese
1 ¾ ounces chopped sun-dried tomatoes

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

AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO



Am's 5 Star Chicken & Sun-Dried Tomato Alfredo image

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

2 -4 boneless chicken breasts
paul prudhommes redfish spice blackening seasoning (or can use cajun type of seasoning)
2 tablespoons extra virgin olive oil
2 -3 tablespoons minced garlic
2/3-3/4 cup chopped sun-dried tomato
1/4 cup pinot grigio wine or 1/4 cup white wine
3 cups heavy whipping cream
1 cup shredded parmesan cheese
green onion (to garnish)
pasta

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 W/ CHEESE TORTELLINI IN A SUN-DRIED TOMATO ALFREDO SAUCE



Chicken W/ Cheese Tortellini in a Sun-Dried Tomato Alfredo Sauce image

My son-in-law made this one night and I had to have the recipe. Now every time I make it people request the recipe. You won't believe the flavors!

Provided by Blender

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 chicken breasts
2 -3 tablespoons olive oil
2 roma tomatoes, chopped
2 garlic cloves, chopped
1/2 red onion, chopped
8 ounces frozen broccoli florets (or more if you like)
2 (16 ounce) jars Classico Alfredo with sun dried tomatoes (on the top shelf above Ragu, etc. Sometimes I use 4 jars)
16 ounces cheese tortellini

Steps:

  • Boil tortellini according to package directions. Set aside.
  • Cut chicken into bite size pieces. Sauté chicken in olive oil.
  • When almost cooked through, add tomatoes, red onion, and garlic. Sauté a little more until onions are soft.
  • Add the alfredo sauce and broccoli and heat until hot.
  • Pour over tortellini. Delicious!

Nutrition Facts : Calories 622.9, Fat 25.3, SaturatedFat 8, Cholesterol 117.2, Sodium 783.2, Carbohydrate 59, Fiber 4.5, Sugar 3.3, Protein 40.1

CHICKEN, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA



Chicken, Squash, & Sun-Dried Tomato Alfredo Pasta image

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

3 boneless skinless chicken breasts
1 (10 ounce) can Rotel tomatoes & chilies
1 medium onion
2 -3 medium sized squash
4 tablespoons butter
1 tablespoon minced garlic
1 (16 ounce) jar Classico Alfredo with sun dried tomatoes
1 (8 ounce) box penne pasta
salt and pepper
2 ounces monterey jack pepper cheese, to add even more spice Parmesan or 2 ounces cheddar cheese

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

CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM



Chicken Alfredo with Sun-Dried Tomato Cream image

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

1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper™ fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves

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

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO



Chicken /W Sun-Dried Tomato & Artichoke Alfredo image

A quick & easy dinner I thought of after coming home from a long road trip. I was very tired but wanted something as tasty as all the great food we had on holiday! (We had just returned from Pismo Beach, and Sequoia National Park)

Provided by Teddys Mommy

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 large chicken breasts
1 (14 ounce) can small artichoke hearts
1 (15 ounce) jar alfredo sauce (I like Bertolli)
2 tablespoons julieanned sun-dried tomatoes
4 slices julieanned prosciutto
cooked angel hair pasta

Steps:

  • In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
  • Cover them to keep them warm and set them aside.
  • Pour Alfredo Sauce into skillet.
  • Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
  • Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
  • Heat at medium heat, stirring occasionally until warm.
  • Pour over Angel Hair Pasta and serve.

Nutrition Facts : Calories 181.6, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 139.9, Carbohydrate 12.8, Fiber 8.7, Sugar 1.6, Protein 18.2

CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM



Chicken Alfredo with Sun-Dried Tomato Cream image

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 Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 8

1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper™ fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves

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

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