If you have ever dreamed of a dish that combines rich creaminess with the vibrant flavors of sun-dried tomatoes and fresh spinach, your dream has come true with this Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe. Imagine tender strips of perfectly cooked chicken enveloped in a luscious alfredo sauce, brightened by the tangy punch of sun-dried tomatoes and the fresh, earthy bite of spinach. This recipe effortlessly brings together comforting textures and mouthwatering flavors that will have you coming back for seconds, and it’s surprisingly simple to prepare any night of the week.
Ingredients You’ll Need
This Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe relies on a handful of simple but essential ingredients that each play a key role in building its unforgettable taste and satisfying texture. Each item enhances the dish, from the silky cream to the fragrant garlic and the fresh burst of basil, creating a truly balanced meal.
- Chicken breasts: Sliced into 1-inch strips for quick, even cooking and tender bites.
- Olive oil: Adds richness and helps sear the chicken to a golden perfection.
- Garlic cloves: Freshly minced to infuse the sauce with its irresistible aroma.
- Sun-dried tomatoes: I recommend DeLallo sun-dried tomatoes in oil for a bright, tangy flavor.
- Heavy cream: The heart of the sauce that makes it luxuriously creamy and indulgent.
- Chicken broth: Adds depth and balances the richness of the cream.
- Fresh spinach: Brings a fresh, slightly earthy note and vibrant color.
- Parmesan cheese: Freshly grated for that perfect melt and savory boost.
- Salt and black pepper: Essential seasoning to bring all the flavors to life.
- Red pepper flakes: For a subtle hint of heat that awakens the palate.
- Fresh basil: Garnish with fragrant and bright herbal notes.
How to Make Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe
Step 1: Sear the Chicken Strips
Start by heating the olive oil in a large skillet over medium-high heat. Add your sliced chicken breasts, seasoning them lightly with salt and pepper. Cook the chicken pieces until they develop a beautiful golden crust on the outside and are just cooked through. This step locks in the juices, ensuring every bite is tender and flavorful.
Step 2: Sauté the Garlic and Sun-Dried Tomatoes
Once the chicken is cooked, set it aside, and in the same skillet, add the freshly minced garlic. Let it cook until fragrant, about 30 seconds to a minute, being careful not to burn it. Then toss in the sun-dried tomatoes, allowing their vibrant flavor to infuse with the garlic and oil left from cooking the chicken.
Step 3: Build and Simmer the Alfredo Sauce
This is the magic moment! Pour in the heavy cream and chicken broth, gently stirring to combine the flavors. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Adding freshly grated Parmesan cheese at this stage enriches the sauce, making it irresistibly creamy and smooth. Remember to stir frequently to avoid the cheese sticking or clumping.
Step 4: Add Fresh Spinach and Return Chicken
Toss the fresh spinach into the sauce and let it wilt gently, adding freshness and a pop of color that brightens the dish. Then, return the perfectly cooked chicken strips to the skillet, mixing everything together so the sauce coats each piece beautifully, creating a harmonious blend of flavors and textures.
Step 5: Season and Finish
Season with additional salt, freshly cracked black pepper, and a pinch of red pepper flakes for a tiny kick that elevates the whole dish. Finally, sprinkle fresh basil leaves on top before serving to add an herbal fragrance that will make your mouth water.
How to Serve Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe
Garnishes
To make your dish even more inviting, garnish with extra freshly grated Parmesan and a handful of torn fresh basil leaves. A light drizzle of olive oil or a sprinkle of extra red pepper flakes adds visual appeal and a touch more flavor punch.
Side Dishes
This creamy main deserves a side that complements but doesn’t overpower. Consider serving with garlic bread to soak up the luscious sauce or a crisp green salad with a tangy vinaigrette to balance the richness with refreshing acidity.
Creative Ways to Present
For a stunning presentation, serve this Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe over freshly cooked fettuccine or wide egg noodles, letting the sauce cling to every strand. Alternatively, spoon it over creamy mashed potatoes for a comforting twist or use it as a filling for stuffed pasta shells for an impressive dinner party dish.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors mellow and meld wonderfully, making it even tastier the next day.
Freezing
If you want to prep ahead or save some for later, this dish freezes nicely. Use a freezer-safe container and freeze for up to 2 months. Be aware that the texture of spinach may soften, but the sauce and chicken will still taste delicious.
Reheating
When reheating, do so gently on the stove over low heat or in the microwave at medium power to avoid breaking the sauce. Stir frequently and add a splash of chicken broth or cream if it seems to thicken up too much during warming.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and drain it thoroughly to avoid excess water diluting the sauce and losing that fresh, vibrant flavor.
Is it necessary to use sun-dried tomatoes in oil?
Using sun-dried tomatoes packed in oil adds a richer flavor and helps create the sauce’s depth, but if you have dry sun-dried tomatoes, rehydrate them first and add a bit of olive oil to mimic the effect.
Can I make this recipe dairy-free?
Absolutely! Substitute heavy cream with a full-fat coconut milk or a creamy non-dairy alternative, and use a dairy-free Parmesan substitute to keep the luscious texture and flavor.
What pasta pairs best with this Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe?
Fettuccine, linguine, or even penne work beautifully, as their shape holds onto the creamy sauce, ensuring every mouthful is decadent and satisfying.
How spicy is the recipe with the red pepper flakes?
The red pepper flakes add just a subtle warmth that enhances the overall flavors without making the dish spicy. You can adjust the amount based on your heat preference.
Final Thoughts
This Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe is truly a must-try for anyone craving a comforting, flavorful meal that feels special but is easy enough for a weeknight dinner. It’s the kind of dish that brings smiles around the table and leaves everyone asking for the recipe. Dive in and enjoy every creamy, tangy, and vibrant bite!
Print
Creamy Sun-Dried Tomato and Spinach Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
This recipe features tender roasted potatoes perfectly glazed with honey and topped with crispy bacon, combining sweet and savory flavors into a delicious side dish that’s easy to prepare and sure to impress.
Ingredients
Potatoes and Glaze
- 2 pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 3 tablespoons honey
- Salt, to taste
- Black pepper, to taste
Bacon Topping
- 6 slices bacon, cooked and crumbled
Herbs
- 1 teaspoon fresh thyme leaves (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the potatoes to a perfect golden crisp.
- Prepare the potatoes: Wash and dry the baby potatoes, then cut them into halves or quarters depending on their size for even cooking.
- Toss with oil and seasoning: In a large bowl, toss the potatoes with olive oil, honey, salt, and black pepper until evenly coated.
- Roast the potatoes: Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 30-35 minutes, flipping once halfway through, until the potatoes are tender inside and caramelized on the outside.
- Cook the bacon: While the potatoes roast, cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
- Add herbs and bacon: When the potatoes are done roasting, remove from oven and immediately toss with crumbled bacon and fresh thyme leaves, if using.
- Garnish and serve: Garnish the roasted potatoes with freshly chopped parsley and serve warm as a delicious side dish.
Notes
- For a spicier twist, add a pinch of red pepper flakes when tossing the potatoes.
- Use different herbs like rosemary or oregano based on your preference.
- If you want to make it vegetarian, skip the bacon and add toasted nuts or seeds for crunch.
- Leftovers can be refrigerated and reheated in the oven to restore crispiness.
