Chicken and Vegetable Penne Alfredo

Rich, creamy, and filled with tender chicken and colorful veggies, this Chicken and Vegetable Penne Alfredo is the sort of weeknight dinner that feels indulgent but comes together quickly. Think silky Alfredo sauce that clings to every penne, juicy chicken seasoned with your favorite spices, and bright pops of sundried tomato and bell pepper. It’s straightforward comfort food that’s easy to scale up for guests or save for tasty leftovers.

Why you’ll love this Chicken and Vegetable Penne Alfredo

This recipe balances creaminess with texture: juicy chicken, sautéed mushrooms and onions, crisp-sweet bell pepper, and slightly chewy sundried tomatoes. The sauce is driven by heavy whipping cream and real shredded parmesan for authentic flavor. There’s an optional squeeze of sweet chili sauce for anyone who wants a little heat and complexity. It’s an accessible recipe with pantry-friendly ingredients and simple techniques that deliver impressive results.

Ingredients

• 3/4 lb Penne Pasta, boiled according to package instructions with 1/2 Tbsp salt
• 1 1/2 Tbsp unsalted butter
• 1 Sweet Bell Pepper, sliced
• 1/2 to 3/4 lb Button Mushrooms, sliced or halved depending on size
• 1 small onion, thinly sliced
• 1 Tbsp Butter + 1 Tbsp Olive oil (for sautéing the vegetables)
• 1/8 tsp freshly ground black pepper and 1/2 tsp salt for the veggies
• 1 lb chicken breast or chicken thigh, trimmed and cut into bite-sized pieces
• Salt, Pepper and your favorite seasoning to sprinkle on the chicken (for example, Garlic Mrs. Dash)
• 1/2 cup Sundried tomatoes, coarsely chopped into small pieces
• 2 cups heavy whipping cream
• 3/4 cup shredded parmesan cheese
• 1/2 cup Sweet Chili Sauce, optional (if you want a spicy kick). We used Mae Ploy brand.

Equipment and prep notes

• Large pot for boiling the penne
• Large skillet or sauté pan for cooking chicken and vegetables
• Tongs or slotted spoon to transfer pasta and chicken
• Sharp knife and cutting board
• Measuring spoons and cups

Before you begin, bring a large pot of salted water to a boil for the penne. Prep the vegetables, chop the sundried tomatoes, and cut the chicken into bite-sized pieces so everything moves quickly once you start cooking.

Step-by-step instructions

Follow these clear, ordered steps to make the Chicken and Vegetable Penne Alfredo. Quantities and ingredients match the list above exactly.

1. Cook the penne: Bring a large pot of water to a rolling boil. Add 1/2 Tbsp salt and the 3/4 lb penne pasta. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set it aside. Keep it warm.
2. Sear the chicken: Pat 1 lb of chicken (breast or thigh) dry and season generously with salt, pepper, and your chosen seasoning (for example, Garlic Mrs. Dash). Heat a large skillet over medium-high heat. Add 1 1/2 Tbsp unsalted butter to the pan. When the butter is hot and foaming, add the seasoned chicken pieces in a single layer. Sear the chicken, turning occasionally, until browned on the outside and cooked through, about 6–8 minutes depending on piece size. Transfer the cooked chicken to a plate and tent loosely with foil.
3. Sauté the vegetables: In the same skillet, reduce heat to medium and add 1 Tbsp butter plus 1 Tbsp olive oil. When hot, add the sliced 1 small onion, 1 Sweet Bell Pepper (sliced), and 1/2–3/4 lb Button Mushrooms (sliced or halved). Season the vegetables with 1/8 tsp freshly ground black pepper and 1/2 tsp salt. Sauté, stirring occasionally, until the onions are translucent, the bell pepper has softened, and the mushrooms are golden and their moisture has mostly evaporated—about 6–8 minutes.
4. Add sundried tomatoes: Stir in the 1/2 cup coarsely chopped sundried tomatoes to the vegetables and cook for 1 minute to release their flavor into the pan.
5. Create the Alfredo sauce: Pour 2 cups heavy whipping cream into the skillet with the vegetables and bring the mixture to a gentle simmer over medium-low heat. Stir frequently to prevent scorching. Let the cream reduce slightly, simmering gently for about 3–5 minutes until it begins to thicken.
6. Finish the sauce with cheese: Lower the heat and stir in 3/4 cup shredded parmesan cheese a little at a time, stirring constantly until the cheese is fully melted and the sauce is smooth. If the sauce becomes too thick, add a splash of the reserved pasta cooking water (start with 2 tablespoons) and stir to loosen. Continue adding small amounts until you reach a sauce consistency that coats the back of a spoon.
7. Combine chicken and pasta: Return the cooked chicken to the skillet and stir to coat it with the sauce and vegetables. Add the drained penne pasta to the skillet and toss gently until every piece of pasta is coated with sauce and mixed evenly with the chicken and vegetables. If the sauce needs thinning, stir in more reserved pasta water, 1–2 tablespoons at a time, until the desired consistency is reached.
8. Optional sweet chili kick: If you like a sweet-spicy element, stir in up to 1/2 cup Sweet Chili Sauce (we used Mae Ploy) to taste. Start with 2–3 tablespoons and increase as desired. Mix thoroughly so the sauce is evenly distributed.
9. Adjust seasoning and serve: Taste the finished dish and adjust salt and pepper if needed. Serve the Chicken and Vegetable Penne Alfredo hot, topped with extra shredded parmesan if you like, and a crack of freshly ground black pepper.

Troubleshooting and tips

• To prevent a grainy sauce, melt the parmesan slowly over low heat and stir constantly while it incorporates into the cream.
• If your sauce separates or looks oily, reduce heat and stir in a tablespoon of reserved pasta water to bring it back together.
• Use freshly grated parmesan for the best texture and flavor—pre-shredded cheese often contains anti-caking agents that can affect melting.
• If using chicken breast, slice pieces uniformly so they cook at the same rate. Thighs are slightly more forgiving and stay juicier.
• Button mushrooms vary in size. Slice large ones thinly and halve small ones so they cook evenly with the onion and pepper.

Serving suggestions

Serve this Chicken and Vegetable Penne Alfredo with a crisp green salad and a simple vinaigrette to cut through the richness. Garlic bread or a warm loaf brushed with olive oil adds comfort-factor. Leftovers reheat well—add a splash of water or milk when reheating to refresh the sauce.

Make-ahead and storage

You can prepare the components ahead: cook the pasta and chicken, store them separately in airtight containers, and make the sauce just before serving. Refrigerate leftovers in an airtight container for up to 3 days. Gently reheat on the stovetop over low heat, adding a little cream or reserved pasta water to restore sauce creaminess.

Variations and swaps

• Vegetable-forward: Swap the chicken for extra mushrooms and zucchini for a meatless version.
• Lightened-up: Use half-and-half instead of heavy cream for a lighter texture, though the sauce will be thinner.
• Herbed twist: Stir in chopped fresh basil or parsley at the end for bright herbal notes.
• Cheese variation: For a nuttier profile, use Pecorino Romano in place of part of the parmesan.

Final thoughts

This Chicken and Vegetable Penne Alfredo is a dependable crowd-pleaser—creamy, flavorful, and satisfying. It’s designed to be forgiving: swap vegetables to what you have on hand, adjust the seasoning, and decide whether to add the sweet chili sauce for a playful twist. With straightforward steps and everyday ingredients, it’s a perfect choice when you want a rich, homemade pasta dinner without fuss.

Nutritional note

Nutrition will vary depending on exact ingredient brands and portion sizes. This dish is rich in protein from the chicken and calcium from the parmesan and cream. If you need to reduce calories or fat, consider using lighter dairy options, increasing the vegetable ratio, and using smaller portions of pasta per serving.

Enjoy this comforting bowl of Chicken and Vegetable Penne Alfredo—creamy, satisfying, and full of color and flavor. Bon appétit!