Description
A creamy and flavorful Chicken and Vegetable Penne Alfredo that combines tender grilled chicken, sautéed bell peppers, mushrooms, and onions in a rich parmesan-heavy cream sauce with sundried tomatoes and an optional sweet chili kick. Perfect for a hearty family dinner.
Ingredients
Scale
Pasta
- 3/4 lb Penne Pasta (boiled according to package instructions with 1/2 Tbsp salt)
- 1 1/2 Tbsp unsalted butter (for tossing pasta)
Chicken
- 1 lb chicken breast or chicken thigh
- Salt, freshly ground black pepper, and your favorite seasoning (e.g., Garlic Mrs. Dash) for seasoning chicken
Vegetables and Sauce
- 1 Sweet Bell Pepper, sliced
- 1/2 to 3/4 lb Button Mushrooms, sliced
- 1 small onion, finely diced
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1/8 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/2 cup sundried 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, e.g. Mae Ploy brand)
Instructions
- Boil Pasta: Boil the penne pasta according to the package instructions using only 1/2 tablespoon of salt. Drain the cooked pasta and immediately toss it with 1 1/2 tablespoons of unsalted butter to prevent the noodles from sticking together.
- Cook Chicken: Season the chicken breast or thighs with salt, freshly ground black pepper, and your preferred seasoning such as Garlic Mrs. Dash. Grill or sauté the seasoned chicken until fully cooked through. Remove from heat, let it rest briefly to cool slightly, then slice the chicken thinly against the grain.
- Sauté Vegetables: Heat a large or deep skillet over medium-high heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil to the pan. Add sliced bell peppers, sliced mushrooms, and finely diced onion. Sauté the vegetables until they become soft and tender, approximately 8 minutes. Season with 1/8 teaspoon black pepper and 1/2 teaspoon salt during cooking.
- Combine Ingredients: To the sautéed vegetables, add the cooked pasta, coarsely chopped sundried tomatoes, and sliced cooked chicken. Mix thoroughly to combine all components evenly.
- Prepare Alfredo Sauce: Pour in 2 cups of heavy whipping cream, 3/4 cup shredded parmesan cheese, and if desired, 1/4 cup of sweet chili sauce to give a spicy-sweet flavor. Stir the mixture well and return the pan to the heat. Cook over medium heat, stirring frequently until the sauce is creamy, the cheese has fully melted, and the dish is heated through.
Notes
- Grilling or sautéing the chicken is flexible; choose your preferred method or appliance.
- Sweet chili sauce is optional; add to taste if you want some heat and sweetness combined.
- Make sure to slice the chicken against the grain to keep it tender.
- Use fresh parmesan for best flavor and melting quality in the sauce.
- Butter is used both for the pasta to prevent sticking and for sautéing vegetables to add richness.
