Chicken Alfredo With Sun Dried Tomato Cream Recipes

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AM'S 5 STAR CHICKEN & SUN-DRIED TOMATO ALFREDO

Make and share this Am's 5 Star Chicken & Sun-Dried Tomato Alfredo recipe from Food.com.

Provided by anonymous

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10



Am's 5 Star Chicken & Sun-Dried Tomato Alfredo image

Steps:

  • -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
  • -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
  • -Serve over pasta.
  • NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!

Nutrition Facts : Calories 949.7, Fat 86.9, SaturatedFat 48.3, Cholesterol 312.9, Sodium 685.2, Carbohydrate 12.7, Fiber 1.2, Sugar 3.9, Protein 29.9

2 -4 boneless chicken breasts
paul prudhommes redfish spice blackening seasoning (or can use cajun type of seasoning)
2 tablespoons extra virgin olive oil
2 -3 tablespoons minced garlic
2/3-3/4 cup chopped sun-dried tomato
1/4 cup pinot grigio wine or 1/4 cup white wine
3 cups heavy whipping cream
1 cup shredded parmesan cheese
green onion (to garnish)
pasta

SUN-DRIED TOMATO CHICKEN ALFREDO

This is a decadent version of chicken Alfredo. It has three different types of cheese, bacon, and sun-dried tomatoes. It does use a few pots and pans, but the end result is worth it.

Provided by thedailygourmet

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 12



Sun-Dried Tomato Chicken Alfredo image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
  • Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
  • Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

Nutrition Facts : Calories 707.4 calories, Carbohydrate 62.4 g, Cholesterol 116.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 36.7 g, SaturatedFat 17.6 g, Sodium 1230.1 mg, Sugar 12.6 g

½ pound penne pasta
6 ounces bacon, chopped
½ pound boneless chicken thighs, cut into 1-inch pieces
½ teaspoon garlic salt
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
¼ cup butter
5 tablespoons all-purpose flour
2 cups milk
½ cup grated fontina cheese
¼ cup grated Parmesan cheese
¼ cup provolone cheese
1 ¾ ounces chopped sun-dried tomatoes

CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM

Take a short-cut to Italy with packaged fettuccine Alfredo turned into a creamy chicken dish with sun-dried tomatoes and fresh basil.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 8



Chicken Alfredo with Sun-Dried Tomato Cream image

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
  • Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
  • In same saucepan, mix hot water, half-and-half, tomatoes and sauce mix (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
  • Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.

Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g

1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper™ fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves

EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES

Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.

Provided by Yoly

Categories     Main Dish Recipes     Pasta     Chicken

Time 25m

Yield 2

Number Of Ingredients 12



Easy Chicken Fettuccine with Sun-Dried Tomatoes image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
  • Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
  • Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g

4 ounces dry fettuccine pasta
1 pound chicken tenders
2 teaspoons Cajun seasoning
2 tablespoons butter
1 cup heavy whipping cream
3 tablespoons chopped sun-dried tomatoes
2 green onions, white part only, sliced thinly
1 tablespoon freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon black pepper
¼ teaspoon garlic powder

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.

Provided by Shannon Cooks

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken With Sun-Dried Tomato Cream Sauce image

Steps:

  • Pat dry chicken and season with salt and pepper.
  • Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
  • Transfer chicken to a plate.
  • Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
  • Add broth, cover, and bring to a boil.
  • Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
  • Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
  • Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
  • Transfer sauce to a heatproof bowl and puree with a hand blender.
  • Add water if necessary to reach desired consistency.
  • Season sauce with salt and pepper.
  • Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.

4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry
1/8 teaspoon hot red pepper flakes
1/4 cup dry white wine
3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil leaf

PASTA ALFREDO WITH SUN-DRIED TOMATOES

My version of a fattening yet easy Alfredo Pasta. Prep time and cooking time fall hand in hand, so this really is about a 30 - 45 minute meal. Serve with a salad, and Rosemary Bread, if desired.

Provided by Noni Suzanne

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



Pasta Alfredo With Sun-Dried Tomatoes image

Steps:

  • Begin by boiling water to prepare pasta, while sauteing chicken breasts. (two birds with one stone) Cook pasta according to package directions.
  • Wash and pat dry chicken breast, slice into bite sized pieces and in a large pan, saute in olive oil, seasoning with garlic powder, salt and pepper until just starting to brown nicely. Remove from pan and set aside.
  • In same pan melt butter and saute the sun dried tomatoes for about 5 minutes.
  • Return chicken to pan.
  • For the sauce: puree the garlic, salt and pepper, and grated Parmesan in a food processor. In seperate pan, bring the qt of heavy cream with the garlic, salt and pepper and Parmesan to a low boil, stirring constantly, then turn down heat and let simmer for approx 5 minutes.
  • Once pasta is cooked, drain and rinse and add to chicken mixture.
  • Pour the cream mixture over the chicken, tomatoes and pasta and mix well.

Nutrition Facts : Calories 1789.3, Fat 125.8, SaturatedFat 70.8, Cholesterol 548.3, Sodium 1177.7, Carbohydrate 105.4, Fiber 6.6, Sugar 10.5, Protein 64.2

4 boneless skinless chicken breasts, sliced
garlic powder, to taste
salt, to taste
pepper, to taste
3 -4 tablespoons extra virgin olive oil
16 ounces bow tie pasta
4 tablespoons butter
1 1/2 cups sun-dried tomatoes
1 quart heavy cream
salt, to taste
pepper, to taste
1 head garlic, minced
1 1/4 cups parmesan cheese, grated

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Categories     Chicken     Dairy     Tomato     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9



Chicken with Sun-Dried Tomato Cream Sauce image

Steps:

  • Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  • Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.

3 tablespoons unsalted butter
1 tablespoon olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch strips
All purpose flour
2 shallots, minced (about 1/4 cup)
2/3 cup whipping cream
1/2 cup dry white wine
1/3 cup (generous) chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried

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Instructions. Breast: Cut chicken in half horiztonally to form 2 thin steaks. Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat. Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
From recipetineats.com


CREAMY TUSCAN CHICKEN WITH SPINACH AND SUN-DRIED ... - NOURISH …
Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet. Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens. Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until ...
From nourish-and-fete.com


CREAMY SUN DRIED TOMATO PARMESAN CHICKEN (NO CREAM ... - CAFE …
Creamy Sun Dried Tomato Parmesan Chicken with NO CREAM and PACKED with flavour! Creamy Sun Dried Tomato Parmesan Chicken . There’s so much flavour happening in this pan right now, and only a quarter of the fat and calories when compared with typical creamy sauce recipes. Pan fried garlic followed closely by sun dried tomatoes and …
From cafedelites.com


CHICKEN FETTUCCINE ALFREDO WITH SUN-DRIED TOMATOES
Stir in the Parmesan cheese and whisk for 1 minute. Remove the Alfredo sauce from the heat. Drain the pasta, reserving approximately 1 cup of the cooking water. Add the pasta, sliced sun-dried tomatoes, and Alfredo sauce to the chicken and mushrooms, and toss to coat all the ingredients evenly with the sauce. Season with salt and pepper to taste.
From joybauer.com


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