Skillet Chicken Alfredo with Sun Dried Tomatoes
Penne cooked right in a creamy Alfredo sauce with juicy chicken, sun dried tomatoes, and a melted cheese top, all in one skillet.
Equipment
- 12 inch deep oven safe skillet or Dutch oven
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts about 3 breasts, cut into 1 inch cubes
- 2 tbsp Italian dressing oil and vinegar style, not creamy
- 1 lb dry penne pasta one box
- 24 oz Alfredo sauce 1 jar, or 3 cups homemade
- 3 cup water measured in the empty sauce jar
- 1 tbsp dried oregano
- ½ tsp freshly ground black pepper
- ½ cup shredded mozzarella cheese freshly shredded
- ½ cup grated Parmesan cheese freshly grated
- 1 ½ cup chopped sun dried tomatoes
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Brown the chicken. Heat the chicken with the Italian dressing in a large deep skillet over medium high heat, stirring now and then for about 5 minutes until the outside is golden.
- Add pasta and liquid. Stir in the dry penne, Alfredo sauce, water, oregano, and pepper, making sure the pasta is mostly submerged.
- Simmer. Bring the pan to a boil, drop the heat to low, cover, and cook about 15 minutes, stirring once or twice, until the pasta is tender and the chicken reads 165 degrees F.
- Melt the cheese. Fold in the sun dried tomatoes, scatter the mozzarella and Parmesan over the top, cover, and cook 2 to 3 minutes until melted.
- Finish. For a golden top, broil the skillet about 4 minutes, then sprinkle with parsley and serve hot.
Notes
Substitutions: Use homemade Alfredo sauce, rotini, or roasted red peppers in place of the jar, penne, or sun dried tomatoes.
Tips: Skip extra salt, since the sauce, dressing, and cheese are already salty. Use an oven safe pan for the broiler step.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.