Chicken Vegetable Penne with Creamy Parmesan Sauce

Chicken vegetable penne has a Parmesan cream coating with mushrooms, peppers and sun-dried tomatoes. It is an Alfredo inspired pasta rather than a claim to the original butter-and-cheese Roman dish. Cooking the vegetables before adding cream prevents a watery sauce. Reserve pasta water so the coating can be loosened without another splash of cream. Toss over low heat at the end to keep the cheese smooth.

Recipe at a glance

Yield: 6 servings. Preparation: 20 minutes. Cooking: 30 minutes. Additional resting, chilling, marinating or drying wait: 0 minutes. Total: 50 minutes. Times are estimates; follow the doneness cues in the directions.

Equipment

Pasta pot, deep skillet, colander and thermometer

Cooking tips

• Reserve pasta water.
• Cook mushroom liquid away.
• Check chicken temperature.
• Add cheese over low heat.

Serving suggestions

• Serve with a green salad.
• Offer roasted broccoli.
• Pair with tomato salad.
• Add a small slice of garlic toast.

Substitutions and variations

Use chicken thighs for a richer result; check the same poultry temperature.

Replace half the peppers with sliced zucchini.

Make ahead and storage

Cut vegetables ahead and refrigerate. Cook pasta close to serving.

Chill promptly up to 3 days. Reheat to 74°C (165°F) with a splash of water; cream sauce may separate if frozen.

Food safety

Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.

Questions and troubleshooting

Why is the sauce grainy?

High heat can tighten the cheese. Add it over low heat.

Can I use milk for all the cream?

It makes a thinner sauce and would need a different thickening method.

How to tell when it is ready

Boil penne in lightly salted water until just tender, following the package. Reserve cooking water before draining. Heat half the oil in a deep skillet over medium-high heat. Season chicken with half the salt and pepper; cook 6–8 minutes until 74°C (165°F). Transfer to a clean plate. Add remaining oil and butter, then mushrooms, pepper and onion. Cook 8–10 minutes until tender and mushroom liquid evaporates. Add garlic and tomatoes for 1 minute.

Tips

• Reserve pasta water.
• Cook mushroom liquid away.
• Check chicken temperature.
• Add cheese over low heat.

Troubleshooting

• High heat can tighten the cheese. Add it over low heat.
• It makes a thinner sauce and would need a different thickening method.

Substitutions

• Use chicken thighs for a richer result; check the same poultry temperature.

Variations

• Replace half the peppers with sliced zucchini.

Serving suggestions

• Serve with a green salad.
• Offer roasted broccoli.
• Pair with tomato salad.
• Add a small slice of garlic toast.

Make ahead

Cut vegetables ahead and refrigerate. Cook pasta close to serving.

Storage

Chill promptly up to 3 days. Reheat to 74°C (165°F) with a splash of water; cream sauce may separate if frozen.

Food safety

Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.

Serve in the style described above and adjust optional seasonings to taste.