Chicken and Vegetable Penne Alfredo
If you’re looking for a creamy, delicious dish that brings together tender chicken, vibrant vegetables, and perfectly cooked penne pasta, look no further than Chicken and Vegetable Penne Alfredo. This delightful recipe is not only comforting but also packed with flavor, making it perfect for weeknight dinners or special occasions. The silky Alfredo sauce enveloping each piece of pasta and the freshness of the veggies create a harmonious blend that’s sure to please everyone at the table. Let’s dive into why this recipe deserves a spot in your cooking repertoire!
Why This Recipe is a Keeper
Chicken and Vegetable Penne Alfredo is a versatile dish that combines the richness of Alfredo sauce with the crunch of vegetables and the heartiness of chicken. It’s quick to prepare, making it ideal for busy nights. Plus, it’s a one-pot meal that reduces cleanup time, allowing you to enjoy your meal without the hassle of washing multiple pots and pans. Family-friendly and customizable, it’s a recipe you can adapt to suit your preferences—whether you want to add more veggies, switch up the protein, or adjust the spice level.
What Goes In
To create this creamy masterpiece, you will need the following 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
- 1 small onion, chopped
- 1 Tbsp Butter + 1 Tbsp Olive oil for sautéing
- 1/8 tsp freshly ground black pepper and 1/2 tsp salt for the veggies
- 1 lb chicken breast or chicken thigh, diced
- Salt, Pepper, and your favorite seasoning (like Garlic Mrs. Dash) for the chicken
- 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, for a spicy kick; we recommend Mae Ploy Brand)
Recommended Tools
To make this Chicken and Vegetable Penne Alfredo, you’ll find these tools helpful:
- Large Pot: For boiling the pasta to al dente perfection.
- Skillet: For sautéing the chicken and vegetables.
- Wooden Spoon: To stir the ingredients and combine the sauce.
- Measuring Cups and Spoons: For precise measurements of ingredients.
- Knife and Cutting Board: Essential for chopping vegetables and chicken.
Build Chicken and Vegetable Penne Alfredo Step by Step
Step 1: Cook the Penne Pasta
Start by boiling a large pot of water. Add 1/2 Tbsp salt and then the penne pasta. Cook according to package instructions until al dente. Once done, drain the pasta and set it aside.
Step 2: Sauté the Chicken
In a large skillet, heat 1 Tbsp of butter and 1 Tbsp of olive oil over medium heat. Season the diced chicken with salt, pepper, and your favorite seasoning. Add the chicken to the skillet and sauté until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
Step 3: Cook the Vegetables
In the same skillet, add another 1 1/2 Tbsp of butter. Once melted, add the chopped onion, sliced bell pepper, and button mushrooms. Sprinkle with 1/2 tsp salt and 1/8 tsp black pepper. Sauté the mixture until the vegetables are tender, about 5-7 minutes.
Step 4: Combine Chicken and Sundried Tomatoes
Return the cooked chicken to the skillet with the sautéed vegetables. Add the coarsely chopped sundried tomatoes to the mixture and stir to combine.
Step 5: Make the Alfredo Sauce
Pour in the heavy whipping cream and bring the mixture to a gentle simmer. Stir continuously as you add in the shredded parmesan cheese, allowing it to melt and create a creamy sauce. If you’re adding the sweet chili sauce for a spicy kick, mix it in at this stage.
Step 6: Toss in the Pasta
Add the drained penne pasta to the skillet, tossing everything together until the pasta is well coated with the creamy Alfredo sauce. If the sauce is too thick, you can add a splash of pasta water to loosen it up.
Step 7: Serve and Enjoy!
Remove the skillet from the heat and serve the Chicken and Vegetable Penne Alfredo warm. Garnish with extra parmesan cheese if desired, and enjoy this comforting dish with your family and friends!
No-Store Runs Needed
Before you head out to the grocery store, check your pantry and fridge for these common staples:
- Pasta: Most of us have a box of penne or any pasta variety on hand.
- Butter and Olive Oil: Essential for sautéing and adding flavor.
- Vegetables: Bell peppers, onions, and mushrooms are often found in the fridge.
- Chicken: Whether you have chicken breasts or thighs, both work wonderfully.
- Parmesan Cheese: A must-have for any Alfredo dish.
Troubles You Can Avoid
While making Chicken and Vegetable Penne Alfredo is straightforward, here are a few common pitfalls to avoid:
- Overcooking the Pasta: Always cook it al dente to prevent it from becoming mushy when mixed with the sauce.
- Burning the Garlic and Onions: Keep an eye on the heat while sautéing to prevent burning.
- Clumpy Sauce: Stir continuously while adding the cheese to ensure a smooth sauce.
- Under-seasoning: Taste as you go and adjust the seasoning to your preference.
Keep-It-Fresh Plan
For those who may want to prepare in advance or store leftovers, here’s how to keep your Chicken and Vegetable Penne Alfredo fresh:
- Store in Airtight Containers: Allow leftovers to cool completely before transferring to containers.
- Refrigerate for Up to 3 Days: Enjoy your creamy pasta dish within this timeframe for the best flavor.
- Reheat Gently: Use a microwave or stovetop over low heat, adding a splash of cream or water to revive the sauce’s creaminess.
Chicken and Vegetable Penne Alfredo FAQs
Can I use a different type of pasta?
Absolutely! While penne is perfect for holding the creamy sauce, feel free to substitute it with any pasta shape you love, such as fettuccine, rigatoni, or even gluten-free alternatives.
What if I don’t like sundried tomatoes?
If sundried tomatoes aren’t your thing, you can omit them or replace them with fresh tomatoes, spinach, or even artichoke hearts for a different flavor profile.
Can I make this dish vegetarian?
Yes! Simply omit the chicken and double up on the vegetables or add your favorite plant-based protein for a hearty vegetarian option.
How can I make the sauce lighter?
To lighten up the sauce, consider using half-and-half instead of heavy cream, or try incorporating a blend of Greek yogurt and broth for a creamy yet healthier version.
More from the Kitchen
If you love Chicken and Vegetable Penne Alfredo, you might enjoy these delicious recipes:
Bring It Home
Now that you have the recipe for Chicken and Vegetable Penne Alfredo, it’s time to gather your ingredients and get cooking! This dish is not just a meal; it’s a celebration of flavors and textures that will leave everyone asking for seconds. With simple steps and easily accessible ingredients, you can create a restaurant-quality dish right in your home kitchen. Enjoy the creamy goodness, the vibrant colors of the veggies, and the satisfaction of a meal well made. Happy cooking!
Chicken and Vegetable Penne Alfredo
Ingredients
Equipment
Method
- Step 1: Cook the Penne Pasta. Start by boiling a large pot of water. Add 1/2 Tbsp salt and then the penne pasta. Cook according to package instructions until al dente. Once done, drain the pasta and set it aside.
- Step 2: Sauté the Chicken. In a large skillet, heat 1 Tbsp of butter and 1 Tbsp of olive oil over medium heat. Season the diced chicken with salt, pepper, and your favorite seasoning. Add the chicken to the skillet and sauté until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Step 3: Cook the Vegetables. In the same skillet, add another 1 1/2 Tbsp of butter. Once melted, add the chopped onion, sliced bell pepper, and button mushrooms. Sprinkle with 1/2 tsp salt and 1/8 tsp black pepper. Sauté the mixture until the vegetables are tender, about 5-7 minutes.
- Step 4: Combine Chicken and Sundried Tomatoes. Return the cooked chicken to the skillet with the sautéed vegetables. Add the coarsely chopped sundried tomatoes to the mixture and stir to combine.
- Step 5: Make the Alfredo Sauce. Pour in the heavy whipping cream and bring the mixture to a gentle simmer. Stir continuously as you add in the shredded parmesan cheese, allowing it to melt and create a creamy sauce. If you’re adding the sweet chili sauce for a spicy kick, mix it in at this stage.
- Step 6: Toss in the Pasta. Add the drained penne pasta to the skillet, tossing everything together until the pasta is well coated with the creamy Alfredo sauce. If the sauce is too thick, you can add a splash of pasta water to loosen it up.
- Step 7: Serve and Enjoy! Remove the skillet from the heat and serve the Chicken and Vegetable Penne Alfredo warm. Garnish with extra parmesan cheese if desired, and enjoy this comforting dish with your family and friends!
Notes
- Store leftovers in airtight containers for up to 3 days.
- Reheat gently, adding a splash of cream or water to revive the sauce.
- Feel free to substitute the penne with your favorite pasta shape.
