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A close-up shot of creamy Chicken Penne Alfredo with broccoli and red peppers in a large skillet.
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Easy Chicken and Vegetable Penne Alfredo

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 850kcal

Ingredients

  • 16 ounces penne pasta
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 medium red bell pepper, julienned
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 4 tablespoons unsalted butter
  • 3 cloves garlic , minced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper

Instructions

  • Bring 4 quarts of salted water to a rolling boil. Add penne and cook for 8 minutes. Add broccoli florets to the boiling water and continue cooking for 3 minutes until pasta is al dente. Drain and reserve.
  • Heat olive oil in a large skillet over medium-high heat. Season chicken with half the salt and pepper. Sauté chicken until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from skillet.
  • In the same skillet over medium heat, melt butter. Add minced garlic and red bell pepper. Sauté for 2 minutes until fragrant and peppers slightly soften.
  • Pour heavy cream into the skillet. Bring to a light simmer and cook for 5 minutes until liquid reduces slightly.
  • Reduce heat to low. Whisk in Parmesan cheese gradually until fully incorporated and sauce is smooth. Season with remaining salt and pepper.
  • Add the cooked penne, broccoli, and chicken to the skillet. Toss continuously over low heat until the sauce coats all ingredients evenly.
  • Serve immediately at a temperature of approximately 140°F (60°C).