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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 minutes
Cook Time20 minutes
Total Time35 minutes
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.

Equipment

  • Large Pot
  • Large skillet or deep sauté pan
  • Knife
  • Cutting Board
  • Tongs or spoon
  • Measuring Cups and Spoons

Notes

  • Use cooked chicken breast or thigh based on preference.
  • Sweet chili sauce is optional and adds a spicy-sweet flavor.
  • Tossing pasta with butter prevents sticking before combining.
  • Slice chicken against the grain for tender pieces.