This post may contain affiliate links. Read my disclosure policy. There’s a secret ingredient in this Chicken Alfredo. Seconds? I think so!! One of my readers (Yana) wrote in with this Chicken and Vegetable Penne Alfredo recipe. Its the same Yana who shared her famous recipe for bird’s milk jello. She got this pasta recipe from her friend Viva. See there’s some history here! 😉 Thank you ladies and you were right this recipe is delicious, quick and easy!

Ingredients For Chicken Alfredo Pasta:

3/4 lb Penne Pasta (boiled according to package instructions with 1/2 Tbsp salt) 1 1/2 Tbsp 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, Pepper and Your favorite seasoning to sprinkle over the chicken (I love the Garlic Mrs. Dash) 1/2  cup sun-dried 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 from Cash & Carry)

How to Make Chicken Alfredo Pasta:

  1. Boil pasta according to package instructions (except I only used 1/2 Tbsp salt) I also like my noodles to be squishier and so does my son so we fully cook them. No aldente for us ;). 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 (we grilled because we were desperate to use the grill). 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. 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.

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