Creamy Chicken Alfredo Pasta Recipe Video

If using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:

In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Add the rest of vegetables (asparagus, each sprig cut into 3 slices, and thinly sliced bell peppers), sprinkle with a small amount of salt and pepper and cook on medium heat for 2-3 minutes until they soften just a little (you still want them to have a bit of crunch).

Bring a large pan with water to boil and cook pasta according to package instructions. Drain and rinse the pasta with cold water (to stop cooking).

Add heavy cream to the skillet with vegetables and bring to a gentle boil. Then, add grated Parmesan cheese, mix it with heavy cream as it is boiling for only 30 seconds until it melts, then reduce heat immediately. Simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some chicken broth soon. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

Add grilled chicken and chicken broth. The chicken broth will water down the thickness of the cheese sauce and make it creamier.Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Immediately, season the with salt and pepper, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.