Creamy Sun Dried Tomato Alfredo Pasta With Grilled Chicken Breast Recipes

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SUN DRIED TOMATO PASTA



Sun Dried Tomato Pasta image

This easy pasta recipe for sun dried tomato pasta with chicken, spinach, Parmesan, and white wine is filling, creamy, and ready in 20 minutes!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 20m

Number Of Ingredients 13

8 ounces whole wheat pasta (any shape you like (recommended: bowtie or linguini))
1 tablespoon unsalted butter
1 1/2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
1 jar julienne-cut sun dried tomatoes packed in olive oil ((7 ounces) drained)
3 cloves garlic (minced)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt (plus additional for cooking the pasta)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup dry white wine ((such as Pinot Grigio) or low sodium chicken stock)
2/3 cup whipping cream
1/2 cup freshly grated Parmesan cheese (plus additional for serving)
2 cups baby spinach

Steps:

  • Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
  • Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
  • Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
  • To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.

Nutrition Facts : ServingSize 1 (of 4), Calories 627 kcal, Carbohydrate 40 g, Protein 50 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 182 mg, Fiber 6 g, Sugar 2 g, UnsaturatedFat 9 g

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

PASTA WITH SUN-DRIED TOMATO CREAM SAUCE



Pasta with Sun-Dried Tomato Cream Sauce image

A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 15

8 ounces penne
1 tablespoon olive oil
2 smoked andouille sausage links, thinly sliced
2 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.

CREAMY SUN DRIED TOMATO ALFREDO PASTA WITH GRILLED CHICKEN BREAST



Creamy Sun Dried Tomato Alfredo Pasta with Grilled Chicken Breast image

Provided by Emma - NurturedHomes.com

Time 40m

Yield 4

Number Of Ingredients 14

1 pound boneless skinless chicken breast
1 tsp Italian seasoning
1 tbsp olive oil
8 ounces fettuccine pasta
3 tbsp unsalted butter, divided
4 garlic cloves, minced
1 ½ tbsp all-purpose flour
1 tbsp tomato paste
1 tsp dried basil
1 ¾ cups full fat milk
3 oz cream cheese, cubed
½ cup freshly grated Parmesan
½ cup dried tomatoes, roughly chopped
2 tbsp chopped fresh parsley leaves

Steps:

  • Season the chicken with Italian seasoning, salt and black pepper to taste.
  • Brush with olive oil.
  • Heat the grill pan over medium high heat.
  • Grill the chicken for 5-6 minutes per side.
  • Remove from the heat and set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions.
  • Drain well.
  • Melt the butter in a large skillet over medium heat.
  • Add the garlic and cook for 30 seconds.
  • Add the flour and tomato paste and cook, stirring constantly, for 1-2 minutes.
  • Add the milk and dried tomatoes and cook, whisking constantly, until slightly thickened, about 5 minutes.
  • Stir in cream cheese and Parmesan and cook for 1-2 minutes or until melted.
  • If the sauce is too thick, add more milk as needed.
  • Stir in chopped parsley.
  • Season to taste with salt and black pepper.
  • Add the pasta and toss to coat.
  • Top with grilled chicken and serve.

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