Sun-Dried Tomato Chicken Alfredo Recipe
Introduction
This Sun-Dried Tomato Chicken Alfredo is a rich and comforting dish that combines creamy alfredo sauce with tangy sun-dried tomatoes and tender chicken. Made easily in a slow cooker, it’s perfect for busy weeknights when you want a flavorful meal without much fuss.
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
- Step 1: Add the crushed tomatoes, Italian seasoning, and minced garlic to the crockpot.
- 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.
- Step 3: Cook on high for 2.5 to 3 hours, or on low for 3 to 3.5 hours, until the chicken is cooked through.
- Step 4: About 15 minutes before the sauce is ready, cook the fettuccine noodles in salted water according to package instructions.
- Step 5: Once the sauce is done and the chicken is fully cooked, remove the chicken from the slow cooker and chop it into bite-sized pieces or shred it if preferred. Return the chicken to the sauce and stir to combine.
- Step 6: Stir the grated Parmesan into the sauce, then toss the sauce with the cooked fettuccine noodles. Optionally, garnish with chopped parsley and extra Parmesan cheese before serving.
Tips & Variations
- For extra flavor, use fresh herbs like basil or oregano alongside Italian seasoning.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
- Substitute chicken thighs for chicken breasts if you want a juicier, more flavorful meat.
- Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if it has thickened. This dish is not recommended for freezing as the texture of the sauce may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a slow cooker?
Yes, you can prepare the sauce on the stovetop by simmering crushed tomatoes, garlic, sun-dried tomatoes, and Italian seasoning, then adding the chicken and cooking until done. Stir in the alfredo sauce toward the end and proceed as usual.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use roasted red peppers or fresh tomatoes for a different but still delicious flavor.
PrintSun-Dried Tomato Chicken Alfredo Recipe
A creamy and flavorful slow cooker Sun-Dried Tomato Chicken Alfredo featuring tender chicken breasts simmered in a rich Alfredo and tomato sauce, combined with sun-dried tomatoes and Italian herbs, served over classic fettuccine noodles.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
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
Instructions
- Prepare the Sauce: Add the crushed tomatoes, Italian seasoning, and minced garlic into the slow cooker. Stir to combine these base ingredients well.
- Add Sun-Dried Tomatoes and Alfredo Sauce: 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 mix everything thoroughly to create a creamy, flavorful sauce base.
- Add Chicken: Lay the boneless skinless chicken breasts on top of the sauce, pressing down lightly so they are just submerged in the sauce.
- Cook the Chicken: Cover the slow cooker and cook on high for 2.5 to 3 hours or on low for 3 to 3.5 hours, until the chicken is fully cooked and tender.
- Cook Fettuccine: About 15 minutes before the sauce is done cooking, bring a large pot of salted water to a boil and cook the fettuccine noodles according to package instructions until al dente. Drain and set aside.
- Shred or Chop Chicken: When the chicken is cooked, remove it from the sauce and chop into bite-sized pieces or shred it if preferred. Return the chicken to the slow cooker and stir into the sauce.
- Finish and Serve: Stir the grated Parmesan cheese into the sauce to thicken and enhance flavor. Toss the sauce with the cooked fettuccine noodles to combine. Optionally garnish with chopped parsley and additional Parmesan cheese before serving.
Notes
- Draining the oil from the sun-dried tomatoes prevents the sauce from becoming too oily while still imparting rich flavor.
- You can shred the chicken with forks instead of chopping for a different texture in the sauce.
- Use salted water when boiling pasta to enhance flavor.
- Additional garnishes such as fresh parsley or extra Parmesan add a nice finishing touch.
Keywords: sun-dried tomato chicken alfredo, slow cooker chicken alfredo, creamy chicken pasta, fettuccine alfredo, easy slow cooker dinner
