ONE-POT CHICKEN ALFREDO SKILLET
2 tablespoons Italian dressing (not the creamy kind)
3 boneless skinless chicken breasts, cut into cubes
16 ounces small/medium sized penne pasta
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
1 (24-ounce) jar of your favorite Alfredo sauce
1 tablespoon dried oregano
Salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 cups sun dried tomatoes
Fresh chopped parsley as garnish
Heat chicken and Italian dressing in a large 12-inch skillet over medium-high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
Add the box of pasta and the entire jar of alfredo (or 3 cups of homemade alfredo). Fill the empty jar with water and add to the skillet. If using a stockpot, use 2 cups water. Add the salt and pepper to taste and the dried oregano. Lightly stir the mixture to combine.
Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes, or until pasta is tender to your liking.* Stir in the sun dried tomatoes.
Cover with grated Parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes, or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty, if you’re using an oven-proof skillet/pot. Top with chopped parsley and serve. Makes 6 to 8 servings.
*The pasta in the middle of the skillet and underneath will be more tender than the outside pasta. It's okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.