Sun-Dried Tomato Alfredo Chicken Pasta with Squash
Indulge in a creamy and flavorful dish that brings together tender chicken, vibrant squash, and a sun-dried tomato Alfredo sauce paired with penne pasta. This deliciously satisfying recipe, cherished and passed down from my Mom, thrives on simple preparation. Enjoy it with warm crescent rolls for a perfect one-dish meal that delights every palate.
4-6
Servings
400
Calories
10
Ingredients
Ingredients
Boneless skinless chicken breasts
3 (Broiled and sliced)
Rotel tomatoes & chilies
10 ounces (Canned)
Onion
1 medium (Diced)
Squash
2-3 medium (Diced)
Butter
4 tablespoons (Divided)
Minced garlic
1 tablespoon (Ready to use)
Classico Alfredo with sun dried tomatoes
16 ounces (Jar)
Penne pasta
8 ounces (Cooked al dente)
Salt and pepper
To taste (For seasoning)
Monterey Jack pepper cheese or cheddar cheese
2 ounces (Grated)
Instructions
1
Preheat the oven to broil. Place the boneless skinless chicken breasts on a baking sheet. Broil for 4-6 minutes on each side, or until the chicken is white all the way through. Remove from the oven and let it cool.
2
In a large pot, bring water to a boil. Add the box of penne pasta and cook until al dente, following package instructions.
3
While the pasta is cooking, dice the squash and onion. In a large pan, melt 2 tablespoons of butter over medium heat. Add the diced squash and onion, sautéing until softened. Add the minced garlic and cook for an additional minute.
4
Once the chicken is cool, slice it into strips and add it to the pan with the squash and onion. Stir in the can of Rotel tomatoes and the jar of sun-dried tomato Alfredo sauce. Season with salt and pepper to taste.
5
Drain the cooked penne pasta and toss it with the remaining 2 tablespoons of butter in a separate bowl. Add the pasta to the pan with the sauce and chicken mixture, stirring well to combine.
6
Top the dish with freshly grated Monterey Jack pepper cheese or cheddar cheese. Serve hot, optionally with warm Pillsbury crescent rolls for a complete meal.
Nutrition Information
20g
Fat
33g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Sun-Dried Tomato Alfredo Chicken Pasta with Squash?
It is a creamy and flavorful dish that combines tender chicken, vibrant squash, and a sun-dried tomato Alfredo sauce with penne pasta.
How many servings does this recipe provide?
This recipe makes approximately 4 to 6 servings.
How should the chicken be cooked?
The boneless skinless chicken breasts should be broiled for 4-6 minutes on each side until they are white all the way through.
What type of pasta is recommended?
The recipe calls for 8 ounces of penne pasta cooked al dente.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in this dish?
There are 25 grams of protein per serving.
What is the fat content for this recipe?
This dish contains 20 grams of fat per serving.
How many carbohydrates are in a serving?
There are 33 grams of carbohydrates per serving.
What specific Alfredo sauce is suggested?
The recipe suggests using a 16-ounce jar of Classico Alfredo with sun dried tomatoes.
What kind of tomatoes are used in the sauce?
A 10-ounce can of Rotel tomatoes and chilies is used.
How many squash are needed?
You will need 2 to 3 medium-sized squash, diced.
What type of cheese can be used for topping?
You can use freshly grated Monterey Jack pepper cheese or cheddar cheese.
How much garlic is required?
The recipe requires 1 tablespoon of minced garlic.
Is there a side dish recommendation?
Yes, it is recommended to serve this meal with warm Pillsbury crescent rolls.
How much butter is needed for the entire recipe?
A total of 4 tablespoons of butter is used, divided between sautéing and tossing with the pasta.
Who passed down this recipe?
This recipe is a family favorite that was passed down from the creator's Mom.
What is the preparation method for the onion?
One medium onion should be diced and sautéed until softened.
How long do I cook the garlic?
The minced garlic should be cooked for approximately one minute after the squash and onions have softened.
Do I need to season the dish?
Yes, you should add salt and pepper to taste.
What should I do with the pasta after draining it?
Toss the drained pasta with 2 tablespoons of butter before adding it to the sauce mixture.
Can this be considered a one-dish meal?
Yes, it is described as a perfect one-dish meal.
How is the chicken prepared before adding it to the pan?
Once the broiled chicken has cooled, it should be sliced into strips.
Is this recipe suitable for families?
Yes, it is tagged as a family favorite and an easy recipe.
What category does this recipe fall into?
It falls under chicken, alfredo pasta, and comfort food categories.
What is the primary vegetable in this pasta?
The primary vegetable is squash.
Should the chicken be skinless?
Yes, the recipe specifies using boneless skinless chicken breasts.
When do I add the Rotel tomatoes?
Add the Rotel tomatoes to the pan after adding the sliced chicken strips and before the Alfredo sauce.
Does this recipe contain fiber?
The specific fiber content is not provided in the nutritional data.
What temperature should the oven be for the chicken?
The oven should be set to the broil setting.
Is the preparation for the garlic ready-to-use?
Yes, the ingredient list specifies ready-to-use minced garlic.