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Copycat Outback Steakhouse Cyclone Pasta

Here's how you make Copycat Outback Steakhouse Cyclone Pasta
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  • Servings: 5
  • Prep: 20m
  • Cook: 30m
  • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 jar ( 8.5 ounce) oil-packed sun-dried tomatoes (julienned, with the oil reserved)
  • 2 large (10 ounces) boneless skinless chicken breasts (chopped)
  • 1 yellow onion (halved and sliced into half-moons)
  • 3 cloves garlic, minced (fresh)
  • 8 ounces prosciutto ham (thinly sliced and cut into thin ribbons, 1 cup)
  • 1 cup sliced mushrooms (fresh, I used baby bellas)
  • 1 box (16 ounce) dry penne pasta (cooked)
  • Oregano, to taste
  • Thyme, to taste
  • Crushed red pepper, to taste
  • 1 jar (16 ounce) alfredo sauce (Classico Sun Dried Tomato Alfredo sauce)
  • Italian blend shredded cheese, as much as you like
  • Olive oil, as needed
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Separate the julienned sun-dried tomatoes from the oil in the jar.

  • Step 2: Heat the oil in a large skillet over medium heat.

  • Step 3: Add the diced chicken, and any additional olive oil as necessary.

  • Step 4: Before the chicken is completely cooked through, add the onions and garlic and saute until crisp-tender. Add reserved sun-dried tomatoes, prosciutto, and mushrooms, and continue to saute.

  • Step 5: Heat a pot of water to boiling and cook penne as directed. Drain.

  • Step 6: Add dried herbs and pepper flakes to large skillet, adjusting heat and seasonings as necessary.

  • Step 7: Add pasta to skillet, stirring to combine.

  • Step 8: Add entire jar of pasta sauce and heat until slightly thickened and thoroughly combined.

  • Step 9: Add shredded cheese as desired (one large handful to start) and stir until melted and combined into mixture.

  • Step 10: Serve hot, and sprinkle a little more cheese over each bowl.


We hope you enjoy this recipe!

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