Recipe: Perfect Chicken Penne Alfredo with veggies and homemade sauce

Chicken Penne Alfredo with veggies and homemade sauce. Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well. Chicken Alfredo or fettuccine Alfredo with chicken is an Italian classic that can be found on restaurant menus all over the United States. Although the two terms are often used interchangeably, fettuccine is actually the name of the pasta that is used in the dish and Alfredo is the name of the sauce.

In a saucepan, add cream cheese, cream and milk. Add in salt, crushed black pepper and the mixed. herbs. Stir on medium heat until the sauce begins to boil and the cream cheese is dissolved completely. You can cook Chicken Penne Alfredo with veggies and homemade sauce using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Penne Alfredo with veggies and homemade sauce

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

Turn off the heat and keep the alfredo sauce aside. To prepare the Roasted Mushroom Penne Pasta Recipe In. Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted.

Chicken Penne Alfredo with veggies and homemade sauce step by step

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!.

Drain pasta and vegetables; add to chicken mixture and toss to coat. In a pan over medium-high heat, melt butter, then add the chicken breast. Season with salt, pepper, oregano, and basil. Remove from heat and set chicken aside. In the same pan over medium heat, melt butter and add the garlic.