Date Night Pasta
Tender diced chicken seasoned with Dan-o’s Original and seared right on the griddle until golden and juicy, then tossed with sun-dried tomatoes and marinated artichoke hearts for a bold, Mediterranean twist. Everything gets wrapped in a rich, creamy Alfredo sauce and folded into Barilla Heart Pasta for the ultimate cozy-meets-romantic dinner. Finished with fresh basil, a snowy shower of freshly grated Parmesan, and just the right touch of salt… this is the kind of date night meal that feels fancy, effortless, and totally unforgettable.
- 2 boneless skinless chicken breasts (diced)
- 1/2 jar sun dried tomatoes (chopped)
- 1/2 jar marinated artichoke hearts (quartered)
- 1 jar Alfredo sauce
- 1 lb. Barilla Heart Pasta
- Fresh basil
- Freshly grated Asiago cheese
- Salt
- Golden Steer Seasoning
- 1
Put diced chicken in a bowl or bag and cover with sun-dried tomato oil. Add seasoning to coat. Set aside.
- 2
Fill large pot halfway with water and set heat to high. Once water is boiling, add salt (about a Tbsp.) and add pasta. Cook al dente.
- 3
Set griddle to medium-high heat and cook chicken to 165 degrees.
- 4
Turn griddle to low and add Alfredo sauce, sun dried tomatoes, artichokes, and toss with chicken.
- 5
Drain cooked pasta and add to griddle with chicken and sauce. Toss all ingredients to coat with sauce.
- 6
Turn griddle off and grate fresh parmesan on top. Plate pasta and chicken and top with fresh basil leaves.
NoteSubstitute Asiago cheese for Parmesan or any other hard/semi-hard cheese you like.
pasta, chicken, mediterranean, date night, romantic, griddleThank you for sharing this recipe! Be sure to share on social media and use #griddleup
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