Easy Parmesan Chicken Alfredo
Four ingredients. Forty-five minutes. Dinner for four.
- 1 pound chicken tenders
- 1 jar (~16 ounces) sun-dried tomatoes Alfredo sauce
- 3 cups rotini pasta, dry
- ½ cup parmesan cheese
Heat oven to 350°.
Place tenders in a 9x13-inch baking pan and cover with Alfredo sauce.
Bake for 35 minutes until chicken is cooked thoroughly.
Meanwhile, boil rotini according to package directions until it is al dente.
Serve chicken with sauce over pasta. Top with Parmesan cheese and sun-dried tomatoes.
- Add fresh broccoli or asparagus to chicken before baking for a more complete meal.
Submit!
