Sun-Dried Tomato Chicken Alfredo Recipe
Introduction
This Sun-Dried Tomato Chicken Alfredo is a creamy, flavorful twist on classic Alfredo with the rich taste of sun-dried tomatoes and a slow-cooked tomato sauce. Perfect for a comforting weeknight dinner that feels special without too much effort.
Ingredients
- 28 ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- 6 cloves garlic, minced
- 8.5 ounce jar sun-dried tomatoes (packed in oil with herbs)
- 15 ounce jar Alfredo sauce
- 2 pounds boneless skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1 pound fettuccine noodles
Instructions
- Step 1: Add the crushed tomatoes, Italian seasoning, and minced garlic to the crockpot.
- Step 2: Drain the oil from the sun-dried tomatoes, then add them to the tomato mixture in the slow cooker. Pour in the Alfredo sauce and mix everything together. Lay the chicken breasts on top of the sauce and press down lightly so they are just submerged.
- Step 3: Cook on high for 2.5 to 3 hours, or on low for 3 to 3.5 hours.
- Step 4: About 15 minutes before the sauce is ready, cook the fettuccine noodles in salted water according to package instructions.
- Step 5: Once the sauce is ready and the chicken is cooked through, remove the chicken from the sauce and chop it into bite-sized pieces. You can also shred the chicken if you prefer. Mix the chicken back into the sauce.
- Step 6: Stir the Parmesan cheese into the sauce, then toss the sauce with the cooked fettuccine noodles. Optionally, garnish with chopped parsley and extra Parmesan cheese before serving.
Tips & Variations
- For extra depth, toast the garlic lightly before adding it to the crockpot.
- Use fresh parsley as a garnish to add a pop of color and freshness.
- Try substituting chicken thighs for a juicier result.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a slow cooker?
Yes, you can prepare the sauce and chicken on the stovetop over low heat, simmering until the chicken is cooked through and the flavors meld, but it will require more hands-on time.
Is it necessary to drain the oil from the sun-dried tomatoes?
Draining the oil helps prevent the sauce from becoming too oily and ensures a balanced flavor, but you can reserve a small amount to add more richness if desired.
PrintSun-Dried Tomato Chicken Alfredo Recipe
This Sun-Dried Tomato Chicken Alfredo is a creamy, flavorful slow cooker meal combining tender chicken breasts, rich alfredo sauce, tangy sun-dried tomatoes, and Italian seasonings. Perfectly paired with fettuccine noodles, this hearty dish is easy to prepare and ideal for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Sauce and Chicken
- 28 ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- 6 cloves garlic, minced
- 8.5 ounce jar sun dried tomatoes (packed in oil with herbs), drained
- 15 ounce jar alfredo sauce
- 2 pounds boneless skinless chicken breasts
- 1/2 cup grated parmesan cheese
Pasta
- 1 pound fettuccine noodles
Instructions
- Prepare the Sauce Base: Add the crushed tomatoes, Italian seasoning, and minced garlic to the slow cooker. This forms the flavorful base of your sauce.
- Add Sun-Dried Tomatoes and Alfredo Sauce: Drain the oil from the sun-dried tomatoes and add them to the slow cooker. Pour in the jar of alfredo sauce and mix everything thoroughly to combine all the flavors.
- Add the Chicken: Lay the boneless skinless chicken breasts on top of the sauce, pressing them down slightly so they are just submerged in the sauce for even cooking.
- Slow Cook the Dish: Cook on high for 2.5 to 3 hours, or on low for 3 to 3.5 hours, allowing the chicken to become tender and the flavors to meld.
- Cook the Fettuccine: About 15 minutes before the sauce finishes cooking, boil salted water and cook the fettuccine noodles according to the package instructions until al dente. Drain and set aside.
- Shred or Chop the Chicken: Once the chicken is fully cooked, remove it from the slow cooker and chop into bite-sized pieces, or shred if preferred, then return the chicken to the sauce and stir to combine.
- Finish and Serve: Stir the grated parmesan cheese into the sauce to enrich the flavor and creaminess. Toss the sauce and chicken mixture with the cooked fettuccine noodles. Optionally garnish with chopped parsley and extra parmesan cheese before serving.
Notes
- Draining the oil from the sun-dried tomatoes prevents the dish from becoming too oily and helps balance the flavors.
- You can shred the chicken with forks for a different texture instead of chopping it.
- Make sure the chicken is fully cooked before shredding or chopping to ensure food safety.
- Garnishing with fresh parsley adds a fresh, vibrant flavor and appealing color contrast.
- If you prefer a thicker sauce, cook the sauce uncovered for the last 30 minutes to reduce it slightly before adding chicken back in.
Keywords: Sun-Dried Tomato Chicken Alfredo, Slow Cooker Chicken Recipe, Creamy Chicken Pasta, Fettuccine Alfredo, Italian Dinner
