Chicken Alfredo with Plum Tomatoes Recipe -
Chicken Alfredo with Plum Tomatoes Recipe
  • READY IN 25 mins

Chicken Alfredo with Plum Tomatoes

Recipe by  

"Tender chicken breasts are browned in olive oil, then simmered with a delicate, creamy Alfredo sauce flavored with white wine, fresh plum tomatoes, and fresh basil for a quick Italian-inspired dinner."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
  2. Add tomatoes to same skillet and cook, stirring occasionally, 6 minutes. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in basil. To serve, arrange chicken on platter and spoon hot sauce over chicken. Serve, if desired, with hot cooked pasta or rice.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2010

I loved this recipe! I changed a couple things to make it more of a 'carbonara'. I used half cup chicken stock, half cup white wine, 2 Tbsp Cream cheese, and bacon bits and I also chopped up the chicken before adding it to the sauce in big bite sized pieces. It was so amazingly delicious. my new favorite pasta dish!

Most Helpful Critical Review
Apr 09, 2014

This just did not taste good to me. The tomatoes tasted very acidic with the sauce unless it was the wine. The basil, like in most dishes I have tried it in, was just a really dominant flavor. It looked really simple, but the combination just did not work for me. The sauce might work with a more mild vegetable. I think I tried something similar with just broccoli and chicken that worked well.


67 Ratings

Apr 29, 2010

This makes a hearty and delicious dish, with some slight alterations. Instead of using jarred sauce, I used B. Mason's Alfredo Sauce recipe from this website. The fresh sauce in combination with the wine and the tomatoes was intensely satisfying. Next time I'll use more basil and perhaps a few dashes of ground white pepper. This is a crowd-pleaser--thanks!

Sep 04, 2012

One of my favorite and easy meals to prepare. The combination of chicken breast, Alfredo sauce, and Roma tomatoes is hard to beat. This base recipe gives me many options to add a variety of ingredients for a subtle and pleasing change of tastes. Recently, to the base recipe, I added some sauted Baby Portabello mushrooms and freshly minced garlic. And, for a different texture, after browning my chicken, I cubed and then chopped it up slightly in the food processor before returning it to the skillet. I served the sauce on top of a bed of Spinach Fettuccine noodles for an out of this world meal. You should treat yourself and try it with my variation.

Mar 11, 2010

very good! I did add some oregano and fresh spinach to it. I had extra spinach left over and thought this would be perfect. It really was a nice touch! I made pasta to go with this and just mixed it in before serving and topped with parmesan. Husband loved it and said I could make it again... which really says a lot for him to say that! :)

Dec 02, 2009

This recipe was a hit with my picky eaters (aged 5 and 2 yrs) and it was very quick to make. I was concerned about using the alfredo sauce from a jar, but i used the Bertolli brand and it was great. Next time I make this I will add some summer squash, zuchinni and a few sweet peppers.

Feb 16, 2010

This recipe was great; it was quick & easy! I did change a few things. The first thing I did was I doubled the recipe, for everything except the chicken (I used 5 chicken breasts & cut them in half). I eyeballed it on the olive oil, using more than suggested. Instead of plum tomatoes(I couldn't find them) I used 3 roma tomatoes. I used 1 cup of Chardonnay. 2 jars of Bertolli. I didn't have fresh basil, so I used dried. I also added just a bit of minced garlic. As far as cooking goes, I followed everything. I served it all over fettuccine pasta. Very good!

Feb 03, 2010

We really enjoyed this recipe. I also used butter and olive oil to saute the chicken. I cut the chicken breasts up into smaller pieces (just to save time) and added some poultry seasoning before cooking them. This is a very simple and fast recipe that tastes great!


Rate This Recipe

Glad you liked it! Your friends will, too:
Subscribe Today!

In Season

Sweet Summer Desserts
Sweet Summer Desserts

Summertime is all the sweeter with light desserts that satisfy without weighing you down.

Let's Make Zucchini Bread
Let's Make Zucchini Bread

Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States