Creamy Tuscan Chicken Pasta
Packed with roasted peppers, sun dried tomatoes and garlic this comforting pasta cooks quickly for an easy weeknight dish!
Ingredients
- Olive oil
- 1 medium onion diced
- 3-4 cloves garlic minced
- ½ cup fire roasted red peppers diced
- ½ cup sun dried tomatoes sliced (packed in oil or dried/reconstituted)
- 2 tsp Italian seasoning
- ¼ tsp red pepper flake
- Black pepper
- 3-31/2 cups cooked diced chicken
- 15 oz jar alfredo sauce
- Pasta water
- 1 lb. pasta
- ½ cup freshly grated parmesan cheese plus more for garnish
Instructions
- Heat water to boiling in 6-quart pasta pot for cooking pasta. Heat olive oil in a large skillet over medium high heat.
- Add diced onion to hot olive oil and cook until it begins to soften. Add garlic, red peppers, sun dried tomatoes, Italian seasoning and red pepper flake. Cook for 3-4 minutes.
- Add diced chicken and mix well. Once chicken is heated through add your alfredo sauce. Stir and add a few grinds of black pepper.
- Once your pasta water is heated to a rolling boil salt your water and then add your pasta and cook according to package directions. You want your pasta al dente. Since I add the pasta to the sauce at the end, I often cook it one minute less than the package directions. (example: if the package says 9-11 minutes. I often cook my pasta for 8 minutes. Check it to make sure it isn’t hard in the center)
- While your pasta is cooking add 1-2 ladles of pasta water to your sauce to thin the sauce.
- When your pasta is finished cooking drain it and add the pasta directly to the sauce. Toss, add parmesan and serve immediately.
Notes
If using dry sun-dried tomatoes. Take time to reconstitute them before cooking. To do this pour boiling water over them and allow them to rest in the hot water for at least 10 minutes. If they are whole you will want to slice them.