Description
A creamy Alfredo pasta with spicy sun-dried tomatoes, tender chicken, and crispy Parmesan spinach chips for extra crunch.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 2 cups fresh spinach
- 1/4 cup shredded Parmesan for chips
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan. Add chicken, salt, and pepper. Cook until golden brown.
- Add garlic and sun-dried tomatoes. Sauté for 2 minutes.
- Pour in heavy cream, then stir in Parmesan cheese and red pepper flakes. Simmer for 5 minutes.
- Preheat oven to 375°F (190°C). Arrange spinach on a baking sheet, sprinkle with shredded Parmesan, and bake for 10 minutes until crispy.
- Toss cooked pasta with the Alfredo sauce and chicken. Serve topped with crispy Parmesan spinach chips.
Notes
- Adjust red pepper flakes for desired spice level.
- Use fresh Parmesan for best flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Keywords: spicy, Alfredo, chicken, sun-dried tomato, Parmesan spinach chips