Chicken and Vegetable Penne Alfredo
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 -8
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Course
Main Course
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Cuisine
Italian
Chicken and Vegetable Penne Alfredo
Description
Chicken and Vegetable Penne Alfredo brings together cooked penne pasta tossed with juicy chicken pieces and a medley of sautéed vegetables including sweet bell peppers, button mushrooms, and onions. The sauce is made by combining heavy whipping cream and shredded Parmesan cheese, creating a luscious, creamy base that coats every ingredient. Sun-dried tomatoes introduce a concentrated, slightly tart flavor that contrasts well with the richness of the cream sauce. The inclusion of optional sweet chili sauce can add a gentle heat and extra sweetness, enhancing the overall flavor profile.
The cooking method involves boiling pasta until just tender, then sautéing the vegetables until soft and blending them with chicken and chopped sun-dried tomatoes in a skillet. The cream, cheese, and chili sauce are stirred in and heated thoroughly until the sauce thickens, melding the flavors and producing a velvety texture that clings to the pasta and chicken.
This dish is suitable for a hearty lunch or dinner, offering a comforting meal with balanced textures from the smooth sauce, tender chicken, and softened vegetables. Leftovers can be reheated gently on the stove to preserve the sauce's creaminess. Omitting the sweet chili sauce keeps the flavor milder for those who prefer less spice.
Ingredients
- 3/4 lb penne pasta boiled according to package instructions with 1/2 Tbsp salt
- 1 1/2 Tbsp butter unsalted
- 1 Sweet Bell Pepper sliced
- 1/2 to 3/4 lb button mushrooms
- 1 onion small
- 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
- 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 Parmesan Cheese shredded
- 1/2 cup sweet chili sauce optional; if you want a spicy kick (We used Mae Ploy Brand from Cash & Carry)
Instructions
- Boil pasta according to package instructions (except I only used 1/2 Tbsp salt). Drain cooked pasta and mix in 1 1/2 tbsp butter so the noodles don't stick to each other.
- Season chicken with salt, pepper and your favorite seasoning such as Mrs. Dash. Grill or saute your seasoned chicken until fully cooked. Let it rest to cool down slightly, then slice it against the grain.
- Heat a deep/large skillet over medium/high heat. Toss in 1 Tbsp butter and a couple Tbsp olive oil. Sautee sliced bell peppers, sliced mushrooms and finely diced onions until soft (about 8 min).
- Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well. Pour in 2 cups heavy whipping cream, 1/4 cup sweet chili sauce (if using) and 3/4 cup shredded parmesan cheese. Stir to combine. Set the pan back over the heat and heat everything thoroughly stirring several times until the sauce is creamy and cheese is melted.
User Reviews
Overall Rating
5
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