Description
A quick and flavorful one-pot Chicken Alfredo recipe combining tender chicken breast, penne pasta, and creamy Alfredo sauce with Italian herbs and optional sun-dried tomatoes, topped with melted mozzarella and Parmesan cheese for a comforting meal.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons Italian dressing (not the creamy kind)
- 3 boneless, skinless chicken breasts, cubed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon dried oregano
Pasta and Sauce
- 16 ounces dry penne pasta (1 box)
- 24 ounces Alfredo sauce (1 jar or 3 cups if using homemade)
- Water (use Marinara jar to fill)
Cheese and Garnish
- ½ cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1½ cups sun-dried tomatoes (optional)
- Chopped fresh parsley for garnish
Instructions
- Cook the Chicken: Heat Italian dressing in a large 12-inch skillet over medium-high heat. Add cubed chicken breasts and season with kosher salt and freshly ground black pepper. Cook until chicken is browned and just 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 marinara jar with water and add it to the skillet (about 1 to 1½ cups). If you are using a stockpot, add 2 cups of water. Season with additional salt, pepper, and dried oregano. Gently stir to combine the mixture.
- Simmer the Pasta: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes or until the pasta is tender to your liking, stirring occasionally to prevent sticking.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes if using, distributing evenly throughout the dish.
- Top with Cheese: Sprinkle grated Parmesan cheese evenly over the top, then add shredded mozzarella cheese. Do not stir. Cover and cook for an additional 2 to 3 minutes, or broil the skillet for about 4 minutes to melt and brown the cheese for a delicious finish.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve immediately. Enjoy your creamy, cheesy Chicken Alfredo!
Notes
- If you do not have Italian dressing, substitute with olive oil and Italian seasoning.
- For a lighter version, use low-fat Alfredo sauce and part-skim mozzarella.
- Sun-dried tomatoes add a tangy sweetness but can be omitted if unavailable.
- Stir occasionally while simmering to prevent pasta from sticking to the pan.
- Broiling cheese on top adds a golden crust but is optional.
