Go Back
Homemade Chicken and Vegetable Penne Alfredo photo

Chicken and Vegetable Penne Alfredo

This Chicken and Vegetable Penne Alfredo is a creamy delight! Packed with tender chicken and vibrant veggies, it’s perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 3/4 lb Penne Pasta boiled according to package instructions with 1/2 Tbsp salt
For the Sauce:
  • 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 for sautéing
  • 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 Chicken Thigh diced
  • Salt, Pepper, and your favorite seasoning 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

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.