Chicken and Vegetable Penne Alfredo
Comforting, creamy, and loaded with bright vegetables, this Chicken and Vegetable Penne Alfredo is the kind of pasta dinner you’ll want on repeat. It combines tender, seasoned chicken with sautéed bell pepper, mushrooms, and onion, all tossed with sundried tomatoes in a rich cream sauce and plenty of shredded Parmesan. The pasta is simple—3/4 lb penne boiled with a touch of salt—so the sauce and veggies can shine. I love this for weeknight dinners because it comes together relatively quickly and feeds a hungry family with minimal fuss. The flavors are balanced: savory chicken, gently sweet bell pepper, earthy mushrooms, and the tang of sundried tomatoes rounded out by a silky Alfredo base. If you like a bit of heat, a splash of sweet chili sauce adds a bright, spicy-sweet finish.
This recipe is written so you can follow it step by step. Read through once, gather your mise en place, and you’ll be plating a generous bowl of Chicken and Vegetable Penne Alfredo in about 30–40 minutes. The ingredient list below is the source of truth for measurements, and the instructions have been rewritten into clear, sequential steps that mirror the original order of preparation.
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 halved
- 1 small onion, thinly sliced
- 1 Tbsp Butter + 1 Tbsp Olive oil (for cooking the vegetables)
- 1/8 tsp freshly ground black pepper and 1/2 tsp salt for the veggies
- 1 lb chicken breast or chicken thigh, trimmed
- Salt, Pepper and your favorite seasoning to sprinkle on the chicken (for example, 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). Optional: use as desired.
Why this version works
What makes this Chicken and Vegetable Penne Alfredo stand out is the balance of textures and flavors. The penne holds the creamy sauce well, the mushrooms and bell pepper add texture and freshness, and sundried tomatoes add a concentrated pop of savory tang. Using heavy whipping cream creates a rich, velvety sauce, while shredded Parmesan melts in for umami depth. Pan-searing the chicken keeps it juicy and gives the dish a lovely golden edge. If you want to adjust intensity, the sweet chili sauce can be stirred in at the end to impart a warm, sweet heat without overwhelming the creaminess.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Tongs or slotted spoon
- Sharp knife and cutting board
- Measuring spoons and cups
- Wooden spoon or silicone spatula
Step-by-step Instructions
Note: Follow these steps in order. The ingredient list above is the source of truth for quantities and names.
- Boil the penne. Fill a large pot with water and bring it to a rolling boil. Add 1/2 Tbsp salt, then add 3/4 lb penne pasta. Cook the penne according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside while you prepare the sauce and vegetables.
- Prepare the vegetables. While the pasta cooks, slice 1 sweet bell pepper into thin strips, slice or halve 1/2–3/4 lb button mushrooms, and thinly slice 1 small onion. Keep them nearby for quick cooking.
- Season the chicken. Pat 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). Don’t over-salt—you’ll add Parmesan later, which also contributes saltiness.
- Sear the chicken. Heat a large skillet over medium-high heat. Add a small amount of oil if your pan is not nonstick, then place the seasoned chicken in the skillet. Cook until the underside is golden and a good sear has formed, about 4–6 minutes depending on thickness. Flip the chicken and cook the other side until it’s cooked through and the internal temperature reaches 165°F (74°C) for breast or slightly higher for thigh if you prefer. Remove the chicken from the pan and transfer to a cutting board. Let it rest for a few minutes, then slice or chop it into bite-sized pieces. Set aside.
- Sauté the vegetables. In the same skillet, reduce the heat to medium and add 1 Tbsp butter and 1 Tbsp olive oil. Once the butter melts and the oil shimmers, add the sliced onion, sliced mushrooms, and sliced bell pepper. Sprinkle 1/8 tsp freshly ground black pepper and 1/2 tsp salt over the vegetables. Sauté until the onions are translucent and the mushrooms release their moisture and begin to brown, about 6–8 minutes. Stir occasionally so everything cooks evenly and picks up the fond left from the chicken.
- Add sundried tomatoes. Stir in 1/2 cup coarsely chopped sundried tomatoes with the sautéed vegetables and cook for another 1–2 minutes to warm them through and let their flavor meld with the veggies.
- Build the Alfredo sauce. Reduce the skillet heat to medium-low. Pour 2 cups heavy whipping cream into the pan with the vegetables and sundried tomatoes. Stir to combine and gently bring the cream to a low simmer—do not boil vigorously. Simmer for 3–4 minutes, stirring occasionally, until the cream has thickened slightly.
- Melt in the Parmesan. Gradually sprinkle 3/4 cup shredded Parmesan cheese into the simmering cream while stirring constantly. Continue stirring until the Parmesan is fully melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta cooking water (start with 2 tablespoons at a time) until you reach a silky consistency that coats the back of a spoon.
- Combine chicken, pasta, and sauce. Add the sliced chicken back into the skillet to rewarm it in the sauce. Then add the cooked penne and gently toss everything together so the pasta is evenly coated in the Alfredo sauce and the chicken and vegetables are distributed throughout. If necessary, loosen the sauce with a little more reserved pasta water.
- Adjust seasoning and finish. Taste the finished dish and adjust with salt and freshly ground black pepper if needed. If you want a touch of heat and a sweet-spicy note, stir in up to 1/2 cup sweet chili sauce to taste—start with a few tablespoons and add more until you reach your desired spice level. Mix well so the flavor integrates.
- Serve. Plate the pasta immediately while the sauce is warm and glossy. Garnish with an extra sprinkle of shredded Parmesan, a grind of black pepper, or a few torn pieces of sundried tomato if desired. Serve with a simple green salad or crusty bread to soak up any extra sauce.
Tips and Variations
- To keep the chicken extra juicy, let it rest for at least 5 minutes before slicing. This helps the juices redistribute and prevents dryness.
- If you prefer a lighter sauce, you can replace up to half the heavy whipping cream with a lower-fat milk, but the sauce will be less rich and may not thicken as luxuriously.
- For an herb-forward twist, add a teaspoon of dried Italian seasoning or a handful of fresh chopped basil or parsley just before serving.
- Make it vegetarian: skip the chicken and increase the mushrooms to 1 lb. Add a can of drained chickpeas for extra protein.
- Use freshly grated Parmesan rather than pre-grated if possible; it melts more smoothly and gives the sauce better texture.
Make-ahead and storage
You can prepare the sauce and vegetables up to one day ahead, keep them refrigerated, and reheat gently with a splash of milk or cream to loosen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring in a bit of cream or water to restore the sauce’s creaminess. The pasta will absorb some sauce in the fridge, so expect to add moisture back when reheating.
Serving suggestions
This Chicken and Vegetable Penne Alfredo pairs beautifully with a crisp green salad dressed in a lemony vinaigrette to cut through the richness. Roasted asparagus or steamed broccoli also make lovely sides. If you enjoy bread with dinner, a warm slice of crusty bread is perfect for mopping up any leftover Alfredo.
Final notes
This Chicken and Vegetable Penne Alfredo is rich, satisfying, and versatile—perfect for a family dinner or for serving guests who love a creamy, vegetable-forward pasta. The method keeps things straightforward: cook the pasta, sear the chicken, sauté the vegetables, build a cream-and-Parmesan sauce, and bring everything together. With the sweet tang of sundried tomatoes and the optional sweet chili kick, this dish delivers depth and comfort in every forkful. Enjoy!
Chicken and Vegetable Penne Alfredo
Ingredients
Equipment
Method
- Bring a large pot of water to a boil, add 1/2 tablespoon salt, and cook the penne according to package directions until al dente; drain and toss with 1 1/2 tablespoons unsalted butter to keep the noodles from sticking.
- Season the chicken with salt, pepper, and your preferred seasoning (for example, Garlic Mrs. Dash). Grill or sauté the chicken over medium-high heat until fully cooked, then let rest briefly and slice against the grain.
- Heat a large or deep skillet over medium-high heat and add 1 tablespoon butter plus 1 tablespoon olive oil.
- Add the sliced bell pepper, sliced mushrooms, and diced onion to the skillet and sauté until softened, about 8 minutes; season the vegetables with 1/8 teaspoon freshly ground black pepper and 1/2 teaspoon salt.
- Stir the drained pasta, chopped sun-dried tomatoes, and sliced cooked chicken into the skillet with the vegetables and mix to combine.
- Pour in 2 cups heavy whipping cream, add 3/4 cup shredded Parmesan cheese and 1/4 cup sweet chili sauce if using, then stir and return the pan to medium heat.
- Cook, stirring frequently, until the sauce is heated through, creamy and the cheese is melted, about 3–5 minutes; adjust seasoning if needed and serve.
Notes
- Use penne cooked al dente to avoid a mushy texture.
- Slice chicken against the grain for tender pieces.
- Adjust sweet chili sauce amount to control spiciness.
- Tossing pasta with butter prevents sticking before mixing into the sauce.
