Sun-Dried Tomato Chicken Alfredo Recipe

Introduction

This Sun-Dried Tomato Chicken Alfredo is a creamy, flavorful dish that combines rich alfredo sauce with tangy sun-dried tomatoes and tender chicken. Slow-cooked to perfection, it’s an easy and impressive meal for any night of the week.

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

1. Step 1: Add the crushed tomatoes, Italian seasoning, and minced garlic to the crockpot.
2. 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 stir everything together. Lay the chicken breasts on top of the sauce and press down lightly so they are just submerged.
3. Step 3: Cook on high for 2.5 to 3 hours, or on low for 3 to 3.5 hours.
4. Step 4: About 15 minutes before the sauce is ready, cook the fettuccine noodles in salted water according to package instructions.
5. Step 5: Once the sauce is ready and the chicken is cooked through, remove the chicken breasts from the sauce and chop into bite-sized pieces or shred, if preferred. Mix the chicken back into the sauce.
6. Step 6: Stir the grated parmesan cheese into the sauce, then toss the sauce with the cooked fettuccine noodles. Optional: garnish with chopped parsley and additional parmesan cheese before serving.

Tips & Variations

• For extra flavor, use fresh garlic instead of minced.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
• Substitute chicken thighs for a juicier, more tender result.
• Use gluten-free pasta to make the dish gluten-free.
• For a lighter meal, swap half the alfredo sauce with low-fat milk or cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or water if the sauce thickens 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 cook the sauce and chicken on the stovetop in a covered skillet over low heat for about 40-50 minutes until the chicken is cooked through and the flavors meld together.

Can I use dry sun-dried tomatoes instead of jarred?

Dry sun-dried tomatoes can be used, but you’ll need to rehydrate them in warm water or broth for about 20 minutes before adding them to the sauce.

Sun-Dried Tomato Chicken Alfredo Recipe

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★★★★★

4.8 from 73 reviews

• Author: Ethan
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Sun-Dried Tomato Chicken Alfredo is a rich and creamy slow-cooker meal combining tender chicken breasts with savory crushed tomatoes, sun-dried tomatoes, Alfredo sauce, and Italian seasoning. Served with perfectly cooked fettuccine noodles and finished with grated Parmesan cheese, this comforting dish is perfect for an easy weeknight dinner.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Sauce Base: Add the crushed tomatoes, Italian seasoning, and minced garlic to the slow cooker, stirring to combine.
2. Add Sun-Dried Tomatoes and Alfredo Sauce: Drain the oil from the sun-dried tomatoes and mix them into the tomato mixture in the slow cooker. Pour in the Alfredo sauce and stir everything together until well combined.
3. Add Chicken: Lay the chicken breasts on top of the sauce mixture, pressing down lightly so they are just submerged in the sauce.
4. Cook: Cover and cook on the slow cooker setting on high for 2.5 to 3 hours or on low for 3 to 3.5 hours, until the chicken is cooked through and tender.
5. Cook Pasta: About 15 minutes before the slow cooker time is complete, cook the fettuccine noodles in salted boiling water according to package instructions until al dente. Drain and set aside.
6. Chop Chicken: Once chicken is cooked, remove it from the slow cooker and chop into bite-sized pieces or shred it, as preferred.
7. Combine and Finish: Stir the chopped chicken back into the sauce. Add the grated Parmesan cheese and mix well. Toss the sauce and chicken with the cooked fettuccine noodles.
8. Garnish and Serve: Optionally, garnish with chopped parsley and additional Parmesan cheese before serving.

Notes

• Drain the oil from the sun-dried tomatoes before adding to avoid excess greasiness in the sauce.
• You can shred the chicken instead of chopping it for a different texture.
• For a thicker sauce, cook uncovered for the last 30 minutes in the slow cooker.

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: Sun-Dried Tomato Chicken Alfredo, Slow Cooker Chicken Alfredo, Creamy Chicken Pasta, Slow Cooker Dinner, Italian Chicken Pasta