Tuscan Chicken Alfredo tastes like a restaurant quality meal! You won’t be able to get over how amazing the creamy sauce is and how each bite just the perfect amount of spice to it. This dish is loaded with tender chicken, sun dried tomatoes, and a lovely garlic sauce.
Not only does it taste amazing but it’s easy to make. The chicken is marinated before cooking, the sauce whisks together in no time, and the veggies add a little texture to each bite. You might even find yourself licking your plate clean!
The recipe can be found here.
Start by slicing the chicken. I like to slice the chicken into 1-inch pieces, but you can use strips if you prefer. Place the chicken in a bowl and pour the Roasted Red Pepper Salad Dressing over the top. The chicken should be mostly coated but you can push it down in the bowl to try to get the most coverage. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour.
You can refrigerate for longer if needed. I sometimes will start the marinating process the morning of the day I will be preparing this meal just so I have time to marinate the chicken and can’t forget!
Next, chop the onion and bell pepper, and mince the garlic. It helps to have all your prep work done ahead of time.
Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain the noodles and set aside. I like to use bowtie or rotini noodles, but any shape noodle will work.
Melt 2 Tbsp of butter in a large skillet over medium-high heat. Make sure you are using a LARGE skillet because you will be assembling the entire pasta dish in this pan.
Add the onion, bell pepper, and garlic. Sauté for 5 minutes or until translucent and soft.
Add 1 Tsp of garlic powder and 1 tsp of red pepper flakes (or more to taste). Stir to combine.
Add the sun-dried tomatoes and stir to combine. Continue to cook for about 2-3 minutes. Then, transfer the contents of the skillet to a bowl or plate and set aside.
Using the same skillet, heat the remaining 2 Tbsp of butter over medium heat. Use a slotted spoon to remove the chicken from the bowl and place in the heated skilled. It’s OK if a small amount of the marinade is transferred to the skillet with the chicken but do not pour the entire contents of the bowl into the skillet.
Add the remaining Tsp of garlic powder and red pepper flakes and stir to combine. Add additional red pepper flakes if you like a lot of heat. I think there is a decent amount in the dish already but some people like a bit more heat than I do.
Cook the chicken until cooked through and an internal temperature of 165 degrees F is reached. You can even slice open 1-2 pieces of the chicken to check the inside and make sure it is cooked through.
Add the heavy cream to the skillet and season with salt and pepper. This is to taste so be sparing with the salt and pepper and add more as needed. Bring the sauce to a boil over high heat. Once boiling, reduce the heat to medium.
Add the onion / bell pepper mixture back to the skillet along with 1 ½ cups parmesan cheese. Stir to combine and continue to heat for 4-5 minutes to warm the veggies and melt the cheese.
Add the cooked pasta to the skillet and toss to combine. You do not need to reserve any pasta water for the sauce. It should be plenty “saucy” on its own.
Serve the pasta warm with additional parmesan cheese sprinkled over the top. Enjoy!
The recipe can be found here.
As you can see, this is a super flavorful recipe that comes together fairly easy. Another option would be to add some spinach to the skillet when you add the onion/pepper mixture and parmesan cheese. It will cook down quite a bit and add some nice color and fresh flavor to the dish.