For a bit of heat, add 1/4–1/2 teaspoon red pepper flakes to the Alfredo sauce mixture before baking; that touch of spice plays well with the sweetness of the sun-dried tomatoes.
If you prefer dark meat, boneless skinless chicken thighs work beautifully and stay very tender—just trim excess fat and cut into small pieces so they cook in the same time frame. You can also substitute a different short pasta, such as cavatappi or shells, but avoid very large shapes, which can stay too firm in the center.
Served bowl of creamy chicken pasta with Parmesan and sun-dried tomatoes
For a slightly lighter version, use a lighter Alfredo sauce or replace 1/2 cup of the Alfredo with low-sodium chicken broth, reducing the added water by 1/2 cup to keep the sauce from becoming too thin. Stir in a couple of handfuls of baby spinach after the initial covered bake, right before adding the final Parmesan, if you’d like some greens folded in.
Food safety tips: Always use separate cutting boards and knives for raw chicken and ready-to-eat ingredients, and wash your hands, board, and knife thoroughly with hot, soapy water after handling raw poultry. Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest pieces before serving; if it’s not there after the suggested baking time, cover loosely with foil and bake a few minutes longer. Cool leftovers promptly and refrigerate within 2 hours; reheat thoroughly until steaming hot before eating.
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