This one pot chicken alfredo is called such for a reason. You don’t need to take out a lot of kitchen appliances for this one. You just need one pot and everything is in there! See how convenient this recipe is? You’ll have a breezy clean up and more time to enjoy this dish with your family. The cheesy and the creamy sauce will be a big hit to everyone. Chicken just tastes so much better in these types of recipe. So if I were you, you will make this for your family soon!
Check out what our friends from The Cookie Rookie have to say about this recipe:
“It doesn’t get better than ONE POT CHICKEN ALFREDO SKILLET! Creamy one pan Chicken Alfredo made in a skillet tossed with sun dried tomatoes. BEST DINNER EVER.”
Sometimes I make this without the sun dried tomatoes and it still tastes as good. This is a pretty flexible recipe which you can personalize based on your preferred taste. How convenient and wonderful is that?
Ingredients
- 2 tablespoons Great Value Italian dressing (not the creamy kind)
- 3 Tyson boneless skinless chicken breasts, cut into cubes
- 16 ounces Barilla small/medium sized penne pasta
- 1 24-ounce jar of your favorite Alfredo sauce (Bertolli)
- 1 tablespoon McCormick dried oregano
- salt and pepper to taste
- 1/2 cup Sargento shredded mozzarella cheese
- 1/2 cup Sargento grated parmesan cheese
- 1 1/2 cups sun dried tomatoes (optional)
- fresh chopped parsley as garnish
Instructions
- Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don’t own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
- Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
- Add the box of pasta and the entire jar of alfredo (or 3 cups of homemade alfredo). Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Add the salt and pepper to taste and the dried oregano. Lightly stir the mixture to combine.
- Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking. (see quick tip)
- Stir in the sun dried tomatoes.
- Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
- Top with chopped parsley and serve! Enjoy!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
Thanks again to The Cookie Rookie for this amazing recipe.
