You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
681 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
Step 2
Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
Step 3
Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
Step 4
Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Ingredients
½ teaspoon ground black pepper
1 tablespoon dried basil
2 cups heavy cream
1 stick butter
½ teaspoon red pepper flakes
4 cloves garlic, thinly sliced
3 tablespoons pesto
4 tablespoons extra-virgin olive oil, divided
½ pound uncooked medium shrimp, peeled and deveined
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 (16 ounce) package trotolle dry pasta
2 pounds chicken breast, cut into strips
1 (8 ounce) package cream cheese, cut into small pieces
