Ingredients
Pasta
- Barilla Farfalle Pasta
Chicken Breasts
- 3 large chicken breasts - trimmed (no fat)
- Weber's Kick'N Chicken seasoning
- olive oil
Alfredo Sauce
- 5 tbsp olive oil
- 2 tbsp butter
- 1 tsp cajun seasoning
- 1 tsp chicken bouillon
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1/2 tsp red pepper flakes
- 1 tbsp flour
- 5 sun-dried tomatoes (diced) plus 1 tbsp of oil
- 1/2 cup diced red bell peppers
- 2 cups fresh baby spinach
- 1 ½ cup heavy cream
- 1 cup milk (2%)
- ½ cup parmesan cheese
- ½ cup mozzarella cheese
Instructions
Pasta
- Add water to a large pot and bring to a boil. Add pasta and cook for 7 minutes.
- Drain pasta in a colander and set aside.
Chicken Breasts
- Rinse chicken breasts and pat dry. Place in a bowl and drizzle with olive oil and sprinkle Weber's Kick'N Chicken seasoning.
- On medium-heat, add chicken breasts and sear for 5 minutes on each side and set aside until all chicken breasts are cooked. Place all chicken back into pan, and covered with a top. Cook on medium-low for 10-15 minutes.
Alfredo Sauce
- In a large skillet, add butter and olive oil. Add seasonings: cajun seasoning, chicken bouillon, black pepper, garlic powder, italian seasoning red pepper flakes, and flour. Stir well.
- Add bell peppers and diced sun-dried tomatoes with about 1 tbsp of oil. Simmer for 5 minutes.
- Add baby spinach, heavy cream and milk. Simmer for 5 minutes.
- Stir in both parmesan and mozzarella cheeses.
- Once the sauce has thicken, stir in pasta and add chicken on top.
- Top with more parmesan, red pepper flakes and parsley (optional)