Creamy Sun-Dried Tomato Chicken Alfredo
Indulge in the luscious flavors of Creamy Sun-Dried Tomato Chicken Alfredo, a savory dish that brings together succulent chicken breasts seasoned to perfection with blackening spices, tender sun-dried tomatoes, and a rich, velvety Alfredo sauce. This one-dish meal is perfect for a cozy family dinner or impressing guests at a gathering. Serve it over your favorite pasta for a satisfying meal that's quick to make yet feels gourmet. Enjoy a taste of culinary excellence right at your dinner table!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
boneless chicken breasts
2-4 (Coated with blackening spice)
blackening seasoning
to taste (Paul Prudhomme's Redfish Spice or Cajun type)
extra virgin olive oil
2 tablespoons (For sautéing)
minced garlic
2-3 tablespoons (Sautéed until fragrant)
sun-dried tomatoes
2/3-3/4 cup (Chopped)
Pinot Grigio wine
1/4 cup (Deglazing the pan)
heavy whipping cream
3 cups (Main sauce base)
shredded Parmesan cheese
1 cup (Added to thicken the sauce)
green onion
for garnish (Chopped)
pasta
for serving (Cook according to package instructions)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Take the chicken breasts and generously coat them with blackening seasoning, ensuring an even coverage for a burst of flavor.
3
In a large, oven-safe skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and sauté for 5-7 minutes on each side until golden brown.
4
Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). Remove from oven and let cool slightly before slicing.
5
In the same skillet, reduce the heat to medium and add 2-3 tablespoons of minced garlic. Sauté until fragrant, about 30 seconds.
6
Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, allowing them to soften.
7
Pour in 1/4 cup of Pinot Grigio (or white wine) and let it simmer for 2-3 minutes, scraping any brown bits from the bottom of the skillet for added flavor.
8
Stir in 3 cups of heavy whipping cream and bring to a low boil, allowing the sauce to reduce and thicken slightly.
9
Once the sauce reaches desired consistency, stir in 1 cup of shredded Parmesan cheese and mix until melted and creamy. Season with salt and pepper to taste.
10
Add the sliced chicken to the sauce and stir gently to combine, ensuring each piece is coated in the flavorful cream sauce.
11
Serve the creamy chicken Alfredo over cooked pasta of your choice, garnishing with freshly chopped green onions for a pop of color and freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Sun-Dried Tomato Chicken Alfredo.
What type of chicken is used in this recipe?
The recipe uses 2-4 boneless chicken breasts.
How should the chicken be seasoned?
The chicken should be generously coated with blackening seasoning, such as Paul Prudhomme's Redfish Spice or a Cajun type.
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
How long should the chicken be sautéed in the skillet?
The chicken should be sautéed for 5-7 minutes on each side until golden brown.
What is the target internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F.
How long does the chicken bake in the oven?
The chicken should bake for 15-20 minutes after the initial sautéing.
What kind of oil is used for cooking the chicken?
2 tablespoons of extra virgin olive oil are used.
How much garlic is required for the sauce?
2-3 tablespoons of minced garlic are needed.
When do I add the sun-dried tomatoes?
Add the chopped sun-dried tomatoes to the skillet after sautéing the garlic and cook for another 2 minutes.
What type of wine is recommended for deglazing?
1/4 cup of Pinot Grigio or any white wine is recommended.
What is the base of the Alfredo sauce?
The sauce base consists of 3 cups of heavy whipping cream.
How do I thicken the Alfredo sauce?
The sauce is thickened by bringing it to a low boil to reduce and then stirring in 1 cup of shredded Parmesan cheese.
What kind of cheese is used in this dish?
The recipe calls for 1 cup of shredded Parmesan cheese.
How should the chicken be prepared before adding it back to the sauce?
The chicken should be allowed to cool slightly and then sliced before being added back to the sauce.
What should this dish be served over?
It should be served over your favorite cooked pasta.
What garnish is recommended for the finished dish?
The dish should be garnished with freshly chopped green onions.
Is this recipe considered a one-dish meal?
Yes, it is described as a convenient one-dish meal.
What flavor profile does the blackening seasoning provide?
It provides a burst of savory and spicy flavor to the chicken breasts.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.
How much sun-dried tomatoes are used?
The recipe calls for 2/3 to 3/4 cup of chopped sun-dried tomatoes.
Why is Pinot Grigio used in the skillet?
It is used to deglaze the pan and scrape up any brown bits for added flavor.
Can I use any type of pasta?
Yes, you can serve it over the cooked pasta of your choice.
What tags are associated with this recipe?
Tags include chicken, alfredo, italian, pasta, creamy, and comfort food.
What is the first step in making the sauce?
After removing the chicken, reduce the heat and sauté minced garlic until fragrant.
Should the Parmesan cheese be shredded or grated?
The recipe specifically calls for shredded Parmesan cheese.
How do you ensure the chicken is flavorful?
By generously coating it with seasoning and deglazing the pan bits into the sauce.
What kind of skillet is needed?
A large, oven-safe skillet is required since the dish moves from the stovetop to the oven.
Is this recipe quick to make?
Yes, it is tagged as a quick meal that feels gourmet.
What is the purpose of the heavy whipping cream?
It serves as the main liquid base for creating a rich, velvety Alfredo sauce.