Creamy Chicken Alfredo with Sun-Dried Tomatoes and Artichokes
Indulge in this rich and flavorful Creamy Chicken Alfredo, inspired by my recent travels to the stunning Pismo Beach and the majestic Sequoia National Park. After a long and tiring road trip, I craved a meal that encapsulated the taste of adventure I experienced. This one-dish wonder combines tender chicken breasts with artichoke hearts and sun-dried tomatoes, all enveloped in a luscious Alfredo sauce. Perfectly paired with angel hair pasta, this recipe delivers a delightful culinary escape, bringing a touch of gourmet flair to your dinner table. It's quick to prepare, making it an ideal meal for busy weeknights or a satisfying treat after a long day.
N/A
Servings
405
Calories
8
Ingredients
Ingredients
Chicken breasts
2 large (trimmed and boneless)
Artichoke hearts
1 (14 ounce) can (drained and sliced)
Alfredo sauce
1 (15 ounce) jar (any preferred brand (I like Bertolli))
Sun-dried tomatoes
2 tablespoons (julienned)
Prosciutto
4 slices (julienned)
Angel hair pasta
8 ounces (cooked according to package instructions)
Olive oil
1-2 tablespoons (for sautéing)
Salt and pepper
to taste (for seasoning)
Instructions
1
1. In a large non-stick skillet, heat a drizzle of olive oil over medium-high heat.
2
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Sauté the chicken for about 6-7 minutes on each side, or until they are browned and cooked through. Remove the chicken from the skillet, cover it to keep warm, and set aside.
3
3. In the same skillet, lower the heat to medium and pour in the Alfredo sauce. Stir to deglaze the pan and lift any flavorful bits left from the chicken.
4
4. Drain and slice the artichoke hearts into bite-sized pieces. Cut the cooked chicken breasts into bite-sized chunks.
5
5. Add the sliced artichokes, chicken pieces, julienned sun-dried tomatoes, and prosciutto to the skillet with the Alfredo sauce.
6
6. Cook the mixture on medium heat, stirring occasionally, until everything is heated through and well combined, about 5-7 minutes.
7
7. Meanwhile, cook the angel hair pasta according to the package instructions. Drain and set aside.
8
8. To serve, plate a portion of angel hair pasta and generously ladle the chicken and Alfredo mixture over the top. Garnish with fresh parsley if desired.
Nutrition Information
15g
Fat
32.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Creamy Chicken Alfredo with Sun-Dried Tomatoes and Artichokes.
How many chicken breasts are needed?
Two large, trimmed and boneless chicken breasts are required for this recipe.
What kind of pasta is recommended for this dish?
Angel hair pasta is recommended for this recipe.
How long should you sauté the chicken breasts?
Sauté the chicken for about 6-7 minutes on each side until they are browned and cooked through.
What is a suggested brand for the Alfredo sauce?
The recipe suggests using any preferred brand of Alfredo sauce, though the author recommends Bertolli.
How many ounces are in the jar of Alfredo sauce?
The recipe calls for one 15 ounce jar of Alfredo sauce.
How should the sun-dried tomatoes be prepared?
The sun-dried tomatoes should be julienned before being added to the dish.
Does this recipe include any other meat besides chicken?
Yes, the recipe includes 4 slices of julienned prosciutto.
How many calories are in a serving of this dish?
There are 405 calories in this dish.
What is the protein content of this recipe?
This recipe contains 32.5g of protein.
What size can of artichoke hearts is required?
A 14 ounce can of artichoke hearts is required for this dish.
What is the fat content per serving?
The fat content for one serving of this recipe is 15g.
How do you prepare the artichoke hearts for the skillet?
The artichoke hearts should be drained and sliced into bite-sized pieces.
What type of pan should be used to cook the chicken?
A large non-stick skillet is recommended for cooking the chicken and sauce.
How should the chicken be seasoned before cooking?
The chicken breasts should be seasoned with salt and pepper to taste.
What kind of oil is used for sautéing the chicken?
One to two tablespoons of olive oil should be used for sautéing the chicken.
How much angel hair pasta is used in this recipe?
The recipe uses 8 ounces of angel hair pasta.
What is the first step after the chicken is browned and cooked?
Remove the chicken from the skillet and cover it to keep it warm.
How do you deglaze the skillet for this recipe?
Lower the heat to medium and pour in the Alfredo sauce, then stir to lift any flavorful bits left from the chicken.
How long should the sauce and chicken mixture be heated?
The mixture should be cooked on medium heat for about 5-7 minutes until heated through.
Is this recipe considered a quick dinner option?
Yes, it is described as a quick dinner that is ideal for busy weeknights.
What served as the inspiration for this meal?
The recipe was inspired by travels to Pismo Beach and the majestic Sequoia National Park.
Is there a recommended garnish for this dish?
Yes, you can garnish the final dish with fresh parsley if desired.
What ingredients are added to the skillet with the Alfredo sauce?
You add sliced artichokes, chicken pieces, julienned sun-dried tomatoes, and prosciutto.
How is the final dish served?
Plate a portion of angel hair pasta and generously ladle the chicken and Alfredo mixture over the top.
How should the prosciutto be sliced?
The 4 slices of prosciutto should be julienned for this recipe.
How many total ingredients are listed for this recipe?
There are 8 ingredients listed in total for this dish.
Is this dish classified as comfort food?
Yes, it is tagged as comfort food in the recipe details.
Should the chicken be cut into chunks?
Yes, the cooked chicken breasts should be cut into bite-sized chunks before being added back to the sauce.
What is the heat level for cooking the sauce mixture?
The mixture should be cooked on medium heat while stirring occasionally.