Chicken and Vegetable Penne Alfredo with Sundried Tomatoes
A hearty pasta dish combining tender chicken, sautéed bell peppers, mushrooms, and onions in a rich parmesan cream sauce. The addition of sundried tomatoes adds depth and sweetness, while optional sweet chili sauce provides a subtle kick. Perfect for weeknight dinners or entertaining, this one-pan meal brings together classic Alfredo flavors with colorful vegetables for a satisfying and complete dish that pleases the whole family.
Ingredients
- ¾ lb penne pasta
- ½ tbsp salt, for pasta water
- 1 ½ tbsp unsalted butter, for pasta
- 1 sweet bell pepper, sliced
- ½ lb button mushrooms
- 1 small onion
- 1 tbsp butter
- 1 tbsp olive oil
- ⅛ tsp freshly ground black pepper, for vegetables
- ½ tsp salt, for vegetables
- 1 lb chicken breast or chicken thigh
- salt, for chicken
- pepper, for chicken
- favorite seasoning, for chicken(optional)
- ½ cup sundried tomatoes, coarsely chopped
- 2 cups heavy whipping cream
- ¾ cup shredded parmesan cheese
- ½ cup sweet chili sauce(optional)
Instructions
- 1
Boil pasta according to package instructions with salt, then drain and toss with butter to prevent sticking
- 2
Season chicken with salt, pepper and desired seasonings, then grill or sauté until fully cooked
- 3
Let chicken rest slightly, then slice against the grain
- 4
Heat butter and olive oil in a large skillet over medium-high heat
- 5
Sauté bell peppers, mushrooms and onions until soft
- 6
Stir in cooked pasta, sundried tomatoes and sliced chicken, mixing well
- 7
Pour in heavy cream, sweet chili sauce if using, and parmesan cheese
- 8
Return to heat and stir frequently until sauce is creamy and cheese is melted
Tips
Toss cooked pasta with butter immediately after draining to prevent sticking and create a silky base for the sauce.
Slice chicken against the grain after resting for maximum tenderness and easier eating.
Use a large, deep skillet to accommodate all ingredients and allow proper mixing without spillage.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers
Cook chicken and vegetables up to 1 day ahead, then reheat and add cream sauce
Serve immediately while sauce is creamy, garnish with extra parmesan and fresh herbs
Common Mistakes
Don't let cream sauce boil to avoid curdling
Add cheese off heat to prevent graininess
Don't overcook vegetables to maintain texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Cook components separately and combine when reheating. Cream sauces don't freeze well but refrigerate for 2-3 days.
What if my sauce is too thick?
Add pasta water or additional cream gradually while stirring. The starch helps bind the sauce smoothly.
Can I use frozen vegetables?
Yes, but thaw and drain thoroughly first. Cook briefly to avoid excess moisture that thins the sauce.