Comforting, creamy, and full of color, this Chicken and Vegetable Penne Alfredo is the kind of weeknight dinner that feels special without demanding hours in the kitchen. Tender chicken, crisp-sautéed vegetables, sun-dried tomatoes, and a velvety cream-parmesan sauce come together over perfectly cooked penne for a dish that’s rich in flavor and ridiculously easy to pull together. I love how adaptable this recipe is—swap vegetables, adjust the spice with sweet chili sauce, or use thigh or breast meat depending on what’s on hand.

This recipe yields a satisfying pasta dinner for about 3–4 people. It uses 3/4 lb penne pasta, boiled with 1/2 Tbsp salt, then tossed in a luscious sauce made with 2 cups heavy whipping cream and 3/4 cup shredded parmesan cheese. Vegetables and chicken add texture and heartiness, while 1/2 cup sun-dried tomatoes boost the savory depth. Read on for ingredients, step-by-step directions, and a few tips to make your Chicken and Vegetable Penne Alfredo shine.

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 quartered depending on size
1 small onion, thinly sliced
1 Tbsp Butter + 1 Tbsp Olive oil
1/8 tsp freshly ground black pepper and 1/2 tsp salt for the veggies
1 lb chicken breast or chicken thigh (use your preferred cut)
Salt, Pepper and Your favorite seasoning to sprinkle on the chicken (i.e. 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 from Cash & Carry)

Why this Chicken and Vegetable Penne Alfredo works

The foundation is simple: al dente penne that holds sauce in its ridges and hollow center, a creamy base that’s seasoned just enough with parmesan, and layers of texture from vegetables and chicken. The butter and olive oil used to cook the vegetables and brown the chicken provide flavor and a glossy finish. Sun-dried tomatoes add a concentrated umami note, and the optional sweet chili sauce gives you the choice to introduce a sweet-heat dimension without overpowering the dish.

Step-by-step Instructions

Follow these steps in order to build the Chicken and Vegetable Penne Alfredo from start to finish. Quantities in the instructions match the ingredient list above.

Cook the penne: Bring a large pot of salted water to a rolling boil. Add the 3/4 lb penne pasta and cook according to the package instructions until al dente. Use 1/2 Tbsp salt in the boiling water. Once cooked, reserve about 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
Prepare the chicken: Pat the 1 lb chicken breast or chicken thigh dry with paper towels. Season both sides with salt, pepper and your favorite seasoning (for example, Garlic Mrs. Dash). Heat a large skillet over medium-high heat, add 1 Tbsp butter + 1 Tbsp olive oil, and when the fat is hot, add the chicken. Sear the chicken until golden brown on each side and cooked through (internal temperature should reach 165°F / 74°C for breast or the usual safe temperature for the cut you choose). Remove the chicken from the skillet and let it rest on a cutting board. Slice or dice the chicken into bite-sized pieces and set aside.
Sauté the vegetables: In the same skillet, add 1 1/2 Tbsp unsalted butter. Add the sliced 1 small onion, 1 Sweet Bell Pepper (sliced), and 1/2 to 3/4 lb Button Mushrooms (sliced or quartered). Season the vegetables with 1/8 tsp freshly ground black pepper and 1/2 tsp salt. Sauté over medium heat, stirring occasionally, until the onions are translucent, the bell pepper is tender-crisp, and the mushrooms have released their liquid and browned slightly—about 6–8 minutes. If the pan seems too dry, add a splash of the reserved pasta water or a small knob of butter.
Add sun-dried tomatoes: Stir in the 1/2 cup coarsely chopped sun-dried tomatoes and cook for another 1–2 minutes so their flavor warms through and distributes among the vegetables.
Make the sauce: Reduce the heat to medium-low. Pour in 2 cups heavy whipping cream and gently bring to a low simmer—do not boil vigorously. Allow the cream to warm and thicken slightly, about 3–4 minutes, stirring occasionally to prevent sticking.
Incorporate the cheese: Gradually whisk in 3/4 cup shredded parmesan cheese until melted and the sauce is smooth. If the sauce seems too thick, loosen it with a few tablespoons of the reserved pasta water until you reach your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
Combine chicken, pasta and sauce: Add the sliced or diced cooked chicken back into the skillet along with the drained penne pasta. Toss everything together gently to fully coat the pasta and chicken in the sauce, ensuring the vegetables and sun-dried tomatoes are evenly distributed. Heat through for 1–2 minutes so the pasta absorbs some sauce.
Finish (optional): If you want a spicy-sweet kick, stir in up to 1/2 cup Sweet Chili Sauce (Mae Ploy or your preferred brand) to taste. Start with a few tablespoons and add more until the balance is right for you; the optional sauce will add both heat and a touch of sweetness.
Serve: Divide the Chicken and Vegetable Penne Alfredo among warm bowls or plates. Garnish with an extra sprinkle of shredded parmesan if desired and freshly cracked black pepper. Serve immediately while hot.

Tips and Variations

For extra flavor when browning the chicken, add a pinch of smoked paprika to your seasoning mix.
If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the texture will be thinner and less rich.
Add a handful of fresh spinach at the end of step 7 and toss until wilted for a pop of green.
Use boneless, skinless chicken thighs if you want juicier, more forgiving meat; chicken breast will be leaner and cook faster.
Reserve pasta water before draining—the starchy liquid helps the sauce cling to the penne and smooths the consistency.
For a nuttier flavor, stir 1–2 tablespoons of cream cheese into the sauce along with the parmesan.

Make-ahead and Storage

You can prepare the components ahead of time: cook and refrigerate the chicken and vegetables, and store the sauce separately. Reheat gently in a skillet, add the pasta, and toss to combine. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat on low in a skillet with a splash of milk or cream to revive the sauce.

Final Thoughts

This Chicken and Vegetable Penne Alfredo hits all the notes—creamy, savory, and colorful—while staying straightforward enough for any night of the week. The sun-dried tomatoes give it depth, the vegetables add freshness and texture, and the optional sweet chili sauce allows you to dial up the heat. It’s a dependable crowd-pleaser that’s easy to customize and even easier to fall in love with.

Enjoy this creamy, comforting pasta with a simple green salad and some crusty bread to mop up every last drop of sauce. Happy cooking!

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Chicken and Vegetable Penne Alfredo

Creamy penne alfredo tossed with sautéed vegetables, sun-dried tomatoes and sliced chicken for a satisfying weeknight meal.

Prep Time15

Cook Time20

Total Time35

Servings: 6 servings

Ingredients

3/4 lb penne pasta boiled according to package instructions with 1/2 tbsp salt
1 1/2 tbsp unsalted butter for tossing with cooked pasta
1 sweet bell pepper sliced
1/2 to 3/4 lb button mushrooms sliced
1 small onion finely diced
1 tbsp butter for sautéing with oil
1 tbsp olive oil for sautéing
1/8 tsp freshly ground black pepper for the vegetables
1/2 tsp salt for the vegetables
1 lb chicken (breast or thigh) seasoned and cooked, then sliced
salt for seasoning chicken, to taste
pepper for seasoning chicken, to taste
seasoning (optional) your favorite seasoning such as Garlic Mrs. Dash to sprinkle on the chicken
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 (used Mae Ploy in original)

Instructions

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