Delicious, rich, creamy, elegant and comforting is the best way to describe this dish. Alfredo in itself is a flavourful sauce, but adding other ingredients to apt up this dish, really makes it special. I love the sweetness of the sun-dried tomatoes and what it does to this rich creamy dish and the Parmesan cheese has a nutty flavour of it’s own. To finish this dish with chopped fresh parsley, adds a freshness to balance this meal. This classic restaurant dish is super easy to make for any occasion to be enjoyed by all pasta lovers. 🙂
Helpful Tips:
- Don’t over cook the sauce, as it will thicken too much.
- If you prefer not to use heavy cream for this recipe, you can easy substitute Béchamel sauce for this dish. You can find the recipe on my blog in the menu top bar under sauces.
- Once the pasta is added to the skillet, serve immediately, as the pasta will absorb the sauce quickly.
Creamy Chicken Alfredo with Spinach and Sun-dried Tomatoes
Ingredients
- 8 oz package of penne pasta
- 1/2 tsp salt
- 2 hormone/antibiotic free boneless skinless chicken breasts
- salt and pepper
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup chicken broth
- 1/2 cup reserved pasta water (save another 1/4 cup if needed)
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups organic spinach, roughly chop large leaves
- 2/3 cup Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of water to a boil. Add salt and pasta and cook for 8 to 10 minutes until al dente; and drain.
- In a large skillet over medium-high heat, add olive oil. Season chicken breasts and add it to the skillet. Cook until golden, about 8-10 minutes per side. Transfer to a plate to let a rest, then slice thinly.
- Add garlic and sauté for about 1 minute, long enough for the aroma to release from the garlic. Stir in sun-dried tomatoes, and chicken broth, cook for about 2-3 minutes until slightly reduced, then add heavy cream, salt and pepper. Allow to simmer at a low boil, then add spinach, and Parmesan cheese.
- Once Parmesan cheese has melted then add the chicken. Simmer for about a minute to allow chicken to warm in sauce and sauce has thickened to consistency your desire. If you find the sauce becomes to thick, add additional pasta water.
- Add pasta to skillet, and coat pasta with sauce. Serve while still hot, and garnish with additional Parmesan cheese and chopped parsley.
Nutrition
Once the chicken and parmesan cheese has been added to the skillet. Allow the sauce to simmer. You will notice, the longer you simmer the cream, the thicker the sauce will become. I suggested to reserve an additional 1/4 cup of the pasta water if this happens. Once the pasta is added, serve immediately.
This photo shows the richness of the cream sauce and how quickly the pasta absorbs the sauce. I have to say this is one of my favourite pasta recipes. It has lots of wonderful flavours but not overpowering. This dish is perfect for a dinner party to impress your company. Enjoy!
