Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons Italian dressing (not the creamy kind)
  • 3 boneless, skinless chicken breasts (cubed)
  • 16 ounces dry penne pasta ((1 box))
  • 24 ounces Alfredo sauce ((1 jar or 3 cups if using homemade))
  • 1 tablespoon dried oregano
  • Kosher salt and freshly ground black pepper (to taste)
  • ½ cup freshly shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • 1½ cups sun-dried tomatoes (optional)
  • Chopped fresh parsley (for garnish)

Instruction

  • Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don't own a large skillet, you can use a stock pot). 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 box of pasta and the entire jar of alfredo (or 3 cups of homemade alfredo). Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Add the salt and pepper to taste and the dried oregano. Lightly stir the mixture to combine.
  • Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking (see note).
  • Stir in the sun dried tomatoes.
  • Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
  • Top with chopped parsley and serve! Enjoy!