Recipe: Delicious Chicken Penne Alfredo with veggies and homemade sauce

Chicken Penne Alfredo with veggies and homemade sauce. Try Microwavable Chicken Alfredo Pasta With A New Orleans Twist. Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well. Meanwhile, cook chicken in butter in a large skillet until no longer pink.

This easy, cheesy pasta casserole is packed with palate-pleasers like creamy Alfredo sauce and shredded mozzarella that everyone in your family will love, plus white-meat chicken and chopped broccoli for a hearty dose of protein and veggies. In a pan over medium-high heat, melt butter, then add the chicken breast. Season with salt, pepper, oregano, and basil. You can cook Chicken Penne Alfredo with veggies and homemade sauce using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken Penne Alfredo with veggies and homemade sauce

1. Prepare of Chicken Breasts Boneless Skinless.
2. You need of Penne Pasta-14.5 oz.
3. You need of Red Pepper- sliced.
4. It's of White Onion-finely sliced.
5. You need of Frozen Peas.
6. Prepare of Heavy Cream.
7. Prepare of Grated Parmesan Cheese.
8. You need of Asiago Parmesan Cheese Grated.
9. You need of Coarse Black Pepper-divided.
10. You need of Cajon Seasoning.
11. You need of Salt.
12. It's of Minced Garlic.
13. You need of Italian Seasoning.
14. It's of Olive Oil.
15. You need of Sugar.

Remove from heat and set chicken aside. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften. Sauté until chicken is cooked through.

Chicken Penne Alfredo with veggies and homemade sauce instructions

1. Boil water in large pasta pot. (While waiting for boil, finely slice white onion and red pepper, set to side).
2. Add pasta to boiling water and boil 11 to 13 minutes. (While boiling pasta, get chicken breats ready to cook).
3. Cut breasts in half, season with pepper, Italian seasoning, and a dash of salt and cajun seasoning. (Heat oil over med-high heat then add chicken and sautee in large pan until done about 10-15 minutes).
4. Remove chicken from sautee pan and set aside. In same pan Sautee red peppers, white onions, garlic. Add 1/4 tsp. sugar to veggies and a pinch of salt. Cook until translucent and soft. Add to chicken. (Clean pan).
5. When pasta is done, drain and set aside. Boil small sauce pan of water and cook frozen peas per directions on bag. Once done, drain and add peas to pasta..
6. Add heavy cream and cajun seasoning to Sautee pan, heating over med-high heat bring to a boil. Add a pinch of salt and some coarse black pepper. Reduce heat and simmer for 4-5 minutes or until thickens..
7. Remove from heat and stir in grated cheeses. Go slowly but not toooo slow. If the cream cools to much the cheese won't melt. If this happens then turn heat on low and continue to mix in until mostly blended. It may be a little lumpy, it's okay..
8. Cut up cooked chicken, add it and veggies to pasta/peas. Then add sauce and toss in bowl. All done!.
9. Don't forget to let me know what you think of the recipe!.

Add mushrooms, olives, basil and parsley. Stir in sauce and pine nuts. Drain pasta, and stir into mixture. Let simmer for a few minutes. Whole wheat penne pasta joins fresh sugar snap peas and other veggies in a creamy Alfredo sauce for a tasty weeknight meal..