Best 3 Chicken Squash Sun Dried Tomato Alfredo Pasta Recipes
Indulge in the culinary delight of "Chicken Squash Sun Dried Tomato Alfredo Pasta", a delectable dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This delectable pasta dish combines succulent chicken, tender squash, tangy sun-dried tomatoes, and a creamy Alfredo sauce, resulting in a symphony of flavors that will leave you craving for more. Embark on a culinary journey as we guide you through the steps of creating this delectable dish, ensuring that your taste buds are in for a delightful experience.
Here are our top 3 tried and tested recipes!
SUMMER SQUASH CHICKEN ALFREDO
This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter.
Provided by CALLIEW
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop.
- Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
- Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
- In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 35.6 g, Cholesterol 52.2 mg, Fat 23 g, Fiber 2.8 g, Protein 22.1 g, SaturatedFat 7.5 g, Sodium 721 mg, Sugar 4 g
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
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
CHICKEN, SQUASH, & SUN-DRIED TOMATO ALFREDO PASTA
This is one of my favorite recipes ever... I cook it at least twice a month. It was passed down from my Mom, easy to make & delicious. ENJOY!
Provided by Ali C.
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool.
- Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
- While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened.
- When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste.
- Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top.
- I like to serve with Pillsbury crescent rolls -- Enjoy!
Nutrition Facts : Calories 499.6, Fat 19.6, SaturatedFat 10.7, Cholesterol 99.8, Sodium 569.4, Carbohydrate 54.4, Fiber 7.9, Sugar 3.4, Protein 28.8
Tips:
- To save time, use pre-cut squash or zucchini. - If you don't have sun-dried tomatoes, you can use fresh tomatoes or tomato paste. - For a creamier sauce, add 1/4 cup of heavy cream. - If you want a spicy sauce, add 1/4 teaspoon of red pepper flakes. - Serve the pasta with a sprinkle of Parmesan cheese and a side of garlic bread.Conclusion:
This chicken squash sun-dried tomato alfredo pasta is a quick and easy weeknight meal that is sure to please the whole family. The creamy sauce is made with Alfredo sauce, sun-dried tomatoes, and sautéed squash. The chicken is cooked in the sauce until tender, and the pasta is cooked according to the package directions. Once the pasta is cooked, it is added to the sauce and served.
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