Chicken and Vegetable Penne Alfredo

The moment I think of comfort food, Chicken and Vegetable Penne Alfredo immediately comes to mind. It’s one of those dishes that warms the soul and brings everyone to the table. I remember the first time I made this dish; it was a chilly evening, and I wanted something hearty yet light. The creamy alfredo sauce enveloping the tender pasta, combined with vibrant vegetables and juicy chicken, created a symphony of flavors that I couldn’t resist. Each bite was a delightful reminder of home cooking, often made with love and a touch of creativity.

As I stirred the creamy sauce and watched it coat the pasta, the aroma filled my kitchen, making it hard to wait for dinner. This dish has a way of turning an ordinary weeknight into a special occasion. Whether it’s a family gathering or a casual dinner with friends, Chicken and Vegetable Penne Alfredo is a guaranteed crowd-pleaser. You can easily adjust it to accommodate various tastes, adding or omitting vegetables as you see fit. It’s versatile, comforting, and incredibly delicious.

The best part? It’s surprisingly easy to make. With just a few ingredients and some simple steps, you’ll have a creamy, decadent meal ready to serve. I love how the colorful bell peppers and mushrooms add not just flavor, but also a beautiful presentation to this dish. It’s the kind of meal that makes you feel accomplished even if you’re not a seasoned chef. So, if you’re looking for a recipe that combines simplicity with mouthwatering flavors, let’s get started on making Chicken and Vegetable Penne Alfredo tonight!

Ingredients for Chicken and Vegetable Penne Alfredo

The ingredients for Chicken and Vegetable Penne Alfredo are not only simple but also work together harmoniously to create a deeply satisfying dish. Each ingredient plays a vital role in building layers of flavor and texture that make this meal a standout.

• 3/4 lb Penne Pasta – A great choice for holding onto the creamy sauce, making each bite delightful.
• 1 1/2 Tbsp Unsalted Butter – Adds richness and helps prevent the pasta from sticking together.
• 1 Sweet Bell Pepper – This colorful veggie adds a sweet crunch that balances the creaminess of the sauce.
• 1/2 to 3/4 lb Button Mushrooms – Their earthy flavor enhances the overall taste of the dish.
• 1 small Onion – Provides a subtle sweetness and depth of flavor.
• 1 Tbsp Butter + 1 Tbsp Olive Oil – The combination ensures the veggies sauté perfectly without burning.
• 1/8 tsp Freshly Ground Black Pepper – A hint of spice to elevate the flavors.
• 1 lb Chicken Breast or Chicken Thigh – The protein that makes this dish hearty and satisfying.
• Salt, Pepper, and Your Favorite Seasoning – Essential for flavoring the chicken, enhancing every bite.
• 1/2 cup Sundried Tomatoes – These provide a tart, tangy contrast that enriches the dish.
• 2 cups Heavy Whipping Cream – The foundation of the alfredo sauce, making it rich and creamy.
• 3/4 cup Shredded Parmesan Cheese – Adds a salty, nutty flavor that blends beautifully with the sauce.
• 1/2 cup Sweet Chili Sauce – Optional for those who want a spicy kick.

How to Cook Chicken and Vegetable Penne Alfredo

Cooking Chicken and Vegetable Penne Alfredo is a delightful journey that results in a comforting meal. Follow these steps to create this creamy, flavorful dish that everyone will love.

1. Begin by boiling the penne pasta according to the package instructions, making sure to add 1/2 tablespoon of salt to the water for flavor. Once cooked, drain the pasta, reserving a bit of the pasta water for later.
2. Once drained, add 1 1/2 tablespoons of unsalted butter to the pasta while it’s still warm. This helps to prevent the noodles from sticking together and adds a rich flavor.
3. While the pasta is cooking, season your chicken with salt, pepper, and your favorite seasoning, such as Mrs. Dash. Grill or sauté the chicken until it’s fully cooked and golden brown, about 6 to 8 minutes per side.
4. Once the chicken is cooked, let it rest for a few minutes. Then, slice it against the grain into bite-sized pieces. This ensures tenderness for each piece.
5. In a large, deep skillet, heat 1 tablespoon of butter and a couple of tablespoons of olive oil over medium-high heat. The combination will help the vegetables sauté perfectly.
6. Add the sliced sweet bell pepper, button mushrooms, and finely diced onion to the pan. Sauté until the vegetables are soft, about 8 minutes, stirring occasionally.
7. Once the vegetables are cooked, stir in the drained penne pasta, chopped sundried tomatoes, and the cooked chicken. Toss everything together to combine.
8. Pour in 2 cups of heavy whipping cream and, if using, add 1/4 cup of sweet chili sauce. Stir everything together until well mixed.
9. Reduce the heat and allow the mixture to simmer gently, stirring often. Add the shredded parmesan cheese and continue to stir until the sauce is creamy and the cheese has melted, about 5 to 7 minutes. If the sauce is too thick, you can add reserved pasta water to reach your desired consistency.
10. Finally, taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with extra parmesan cheese if desired.

Tips and Variations

Here are some tips and variations to make your Chicken and Vegetable Penne Alfredo even better:

• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: This dish can be frozen, but the texture of the cream may change upon thawing. Consider freezing the pasta and sauce separately.
• Pairing: Serve with a fresh side salad or garlic bread for a complete meal.
• Garnishing: Fresh herbs like parsley or basil can brighten up the dish.
• Cheese Variations: Try different cheeses like mozzarella or goat cheese for a unique flavor.

What Complements This Chicken and Vegetable Penne Alfredo

When serving Chicken and Vegetable Penne Alfredo, consider these delightful pairings:

• Garlic Bread: A crunchy side of garlic bread is perfect for soaking up the creamy sauce.
• Green Salad: A light green salad with a vinaigrette balances the richness of the pasta.
• Wine Pairing: A crisp white wine can elevate the meal if desired.
• Seasonal Vegetables: Pair with seasonal vegetables to add color and nutrients to your table.
• Occasions: This dish is perfect for family dinners, celebrations, or cozy nights in.
• Leftovers: Store any leftovers in the fridge and reheat gently for a quick meal.

FAQ

Conclusion

Chicken and Vegetable Penne Alfredo is truly a delightful dish that combines creamy indulgence with satisfying flavors. This recipe is not only easy to prepare but also adaptable, making it a perfect choice for any occasion. I encourage you to give this a try; your family and friends will be impressed, and it just might become a new favorite in your home. So, roll up your sleeves and enjoy a comforting bowl of pasta goodness tonight!

Chicken and Vegetable Penne Alfredo

The ultimate comfort food! Chicken and Vegetable Penne Alfredo is creamy, satisfying, and perfect for an easy weeknight dinner. Pair it with a salad or garlic bread for a complete meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

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
• 1 small Onion
• 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 to sprinkle on the chicken
• Pepper to sprinkle on the chicken
• 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

Equipment

• Wooden Spoon
• Mixing Bowl
• Cutting Board
• Large Pot
• Skillet
• Frying Pan
• Chef's Knife

Method

 

1. 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.
2. 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.
3. 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).
4. Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well.
5. 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.
6. Set the pan back over the heat and heat everything thoroughly stirring several times until the sauce is creamy and cheese is melted.

Notes

No additional notes.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.