Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or similar)
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, oil-packed, drained
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 (15 ounce) jar Alfredo sauce
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil, for garnish (optional)
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through. Season with salt and pepper to taste.
- Step 2: Add the sun-dried tomatoes, garlic, and red pepper flakes to the pot. Cook for 1 minute, until fragrant.
- Step 3: Pour in the Alfredo sauce and chicken broth. Bring to a simmer, then add the pasta. Make sure the pasta is mostly submerged in the sauce.
- Step 4: Cover the pot and cook according to the pasta package directions, stirring occasionally, until the pasta is cooked and the sauce has thickened.
- Step 5: Stir in the Parmesan cheese. Garnish with fresh basil (if using) and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but know the pasta will continue to absorb sauce over time.
- Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth if the sauce has become too thick.
- Serve with a side of crusty bread to soak up every last drop of that irresistible sauce.
- For extra flavor, lightly toast the sun-dried tomatoes in the olive oil before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American