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Chicken Alfredo with Sun-Dried Tomato Cream
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Prep Time:
35 minutes
Total Time:
35 minutes
Transform packaged fettuccine Alfredo into a luscious chicken dish with sun-dried tomatoes and fragrant basil for an Italian-inspired meal.
Ingredients:
  • 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
Instructions:
  • Heat oil in a 10-inch skillet over medium-high heat. Cook chicken and onion for 15 to 18 minutes, stirring onion often and flipping chicken once, until onion is tender and chicken reaches 170°F. Cover to keep warm before serving.
  • Fill a 2-quart saucepan 2/3 full with water and bring to a boil. Add the uncooked pasta from the Chicken Helper box and gently boil uncovered for about 15 minutes, stirring occasionally, until the pasta is tender. Drain and set aside.
  • Combine hot water, half-and-half, tomatoes, and sauce mix from the Chicken Helper box in the same saucepan. Bring to a boil, then simmer covered for 10 minutes, stirring occasionally, until the sauce slightly thickens.
  • Slice the chicken. Serve by placing cooked pasta on a plate. Arrange chicken slices and onion over the pasta. Top with sauce and sprinkle with basil.

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