One-Pot Chicken Alfredo Skillet
Description
One pot meals make cooking and clean up fast and easy. This one is loaded with chicken, penne pasta, Alfredo sauce and cheeses. It's ready for the table in about 30 minutes, start to finish. Serve with a side salad.
Ingredients
2 T. Italian dressing (not creamy)
3 boneless, skinless chicken breasts
16 oz. penne pasta, uncooked
24 oz. jar Alfredo sauce or 3 c. homemade sauce
water
garlic powder, to taste
1 T. dried oregano
salt and pepper, to taste
1/2 c. shredded Mozzarella cheese
1/2 c. freshly grated Parmesan cheese
1 1/2 c. sun-dried tomatoes, optional
freshly chopped parsley, for garnish
** Steamed broccoli, peas, Roma tomatoes, red peppers, or your favorite veggies could also be added in, if desired
Directions
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Wash chicken and pat dry with paper towels. Cut chicken into cubes.
Heat chicken and Italian dressing in a large 12 inch skillet or stock pot over medium high heat. 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 penne pasta and Alfredo sauce. Fill the empty jar with water, shake with lid on, and add to the skillet. (If using a stockpot, use 2 cups water.) Season with the oregano, garlic powder, salt and pepper. Stir to combine.
Bring mixture to a boil; reduce to a simmer; cover; cook 15 minutes or until pasta is tender to your liking. The pasta in the center of the skillet and underneath will be more tender than the pasta on the outside. It's fine if those are a little toastier and not so soft, as the inside will be fine.
Stir in the sun-dried tomatoes. Cover with grated Parmesan and shredded Mozzarella. No stirring necessary. Continue to cook 2-3 more minutes or until cheese has fully melted.
If desired, broil the entire skillet (if oven-safe) for about 4 minutes to make the cheese extra melted.
Garnish with chopped parsley. Serve.