Creamy Chicken Alfredo Pasta Recipe

Chicken Alfredo Pasta with Bell Peppers, Asparagus, in a Creamy Sun-Dried Tomato Sauce. The very creamy alfredo sauce is made completely from scratch with half and half, freshly grated Parmesan cheese, basil and crushed red pepper! This pasta is very easy to make, and all the ingredients and the vegetables complement one another nicely. YOU WILL LOVE THIS PASTA RECIPE!



It’s a quite good-looking pasta dish, don’t you think? No surprise here – if you combine all those colorful vegetables together with pasta, creamy sauce, and grilled chicken – it better look good! But looks are deceptive – this dish is embarrassingly easy to make! My instructions might seem long, but it’s only because I like to explain everything in detail, to prevent future questions. The recipe really could be condensed into 5 lines.


Just like most dinner recipes on my site – this dish is gluten-free diet friendly. Everything is made from scratch, and to make it gluten free just use gluten free brown rice penne!


Creamy Chicken Alfredo Pasta with Bell Peppers, Asparagus, and Sun-Dried Tomatoes

Total Time: 1 hour

Yield: 4 servings

Ingredients
4 cloves of garlic, minced
1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
2 tablespoons oil from the sun-dried tomatoes jar (or vegetable oil)
7-10 sprigs of asparagus
1 red bell pepper, cleaned and thinly sliced
1 yellow bell pepper, cleaned and thinly sliced
8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
1 cup half and half
1 cup grated Parmesan cheese
1 tablespoon basil (if using dry basil), if using fresh basil you can add more
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
1/2 cup reserved cooked pasta water (or more)
salt, to taste
1 lb grilled chicken breast, sliced into strips

Instructions
Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar – see note above) for 1 minute until garlic is fragrant. Add the rest of vegetables (asparagus, each sprig cut into 3 slices, and thinly sliced bell peppers), sprinkle with a small amount of salt, and cook on medium heat for 2-3 minutes until they soften just a little (you still want them to have a bit of crunch).
Bring a large pan with water to boil and cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
Add half and half to the skillet with vegetables and bring to a gentle boil. Then, add grated Parmesan cheese, mix it with half and half as it is boiling for only 30 seconds until it melts, then reduce heat immediately. Simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick – don’t worry – you’ll be adding some cooked pasta water soon. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
Add cooked pasta to the skillet with the creamy sauce, and stir to combine.
Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once – you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
Top with grilled chicken breasts, sliced into strips – or stir them into pasta.
Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.