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Homemade Chicken and Vegetable Penne Alfredo photo

Chicken and Vegetable Penne Alfredo

Creamy Alfredo-style penne tossed with sautéed chicken, bell pepper, mushrooms and sun-dried tomatoes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Large Pot
  • large or deep skillet
  • Cutting Board
  • Chef’s knife
  • Tongs or pasta fork
  • Measuring Spoons
  • Measuring Cups

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
  • 1 small onion finely diced
  • 1 tbsp butter for sautéing (plus the 1 1/2 tbsp used with pasta)
  • 1 tbsp olive oil for sautéing
  • 1/8 tsp freshly ground black pepper for the veggies
  • 1/2 tsp salt for the veggies
  • 1 lb chicken (breast or thigh) season with salt, pepper and favorite seasoning
  • seasoning salt, pepper and your favorite seasoning to sprinkle on the chicken (e.g., garlic Mrs. Dash)
  • 1/2 cup sun-dried tomatoes coarsely chopped
  • 2 cups heavy whipping cream
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup sweet chili sauce optional; for a spicy kick (we used Mae Ploy brand)

Instructions
 

  • Bring a large pot of salted water to a boil and cook the penne according to package instructions using 1/2 tbsp salt; drain and toss with 1 1/2 tbsp unsalted butter to prevent sticking. Set aside.
  • Season the chicken on both sides with salt, pepper and your preferred seasoning.
  • Grill or sauté the chicken over medium-high heat until fully cooked through; transfer to a cutting board, let rest briefly, then slice against the grain.
  • Heat a large deep skillet over medium-high heat and add 1 tbsp butter and 1 tbsp olive oil.
  • Add the sliced bell pepper, sliced mushrooms and diced onion and sauté until soft, about 8 minutes. Season the vegetables with 1/8 tsp freshly ground black pepper and 1/2 tsp salt.
  • Return the cooked pasta and sliced chicken to the skillet with the vegetables, then stir in the chopped sun-dried tomatoes.
  • Pour in 2 cups heavy whipping cream, add 1/2 cup sweet chili sauce if using, and sprinkle in 3/4 cup shredded Parmesan. Stir to combine and heat gently, stirring occasionally, until the sauce is creamy and the cheese is melted.
  • Taste and adjust seasoning if needed, then serve warm.

Notes

  • Use preferred seasoning on the chicken for flavor variation.
  • Sweet chili sauce is optional and adds a sweet-spicy note.
  • Let cooked chicken rest before slicing to keep it juicy.