Best 7 Veggie Penne Alfredo Recipes

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Indulge in a creamy and flavorful culinary experience with this delectable Veggie Penne Alfredo recipe. This vegetarian delight combines the richness of Alfredo sauce with an array of colorful and nutritious vegetables, making it a wholesome and satisfying meal. The article presents two variations of this classic dish: a traditional version featuring broccoli, mushrooms, and bell peppers, and a sun-dried tomato and spinach variation for a vibrant twist. Both recipes offer step-by-step instructions, ingredient lists, and cooking tips to guide you through the process of creating this creamy and comforting pasta dish. Get ready to tantalize your taste buds with the ultimate Veggie Penne Alfredo experience, perfect for a weeknight dinner, a cozy weekend brunch, or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ONE POT PENNE ALFREDO PASTA



One Pot Penne Alfredo Pasta image

Provided by Alex

Time 25m

Number Of Ingredients 15

2 tbsp extra virgin olive oil
2 tbsp shallot, finely diced (or 1 small shallot)
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken broth
2.5 cups milk
1 lb uncooked penne pasta
1 tsp kosher salt, or more to taste
1/2 tsp fresh cracked black pepper
1/2 tsp dried oregano
2 tbsp butter
3/4 cup shredded or grated parmesan cheese (plus more for serving)
2 tbsp freshly chopped flat-leaf parsley
a sprinkle of Italian style breadcrumbs
crushed red pepper flakes

Steps:

  • Heat the oil a large skillet (with tall sides) or a pot over medium heat. Add the shallot and garlic and cook, stirring, for 1-2 minutes, being careful not to burn.
  • Add the white wine (if using) and cook, stirring, until reduced by half, 2-3 minutes.
  • Add the chicken broth, milk, uncooked pasta, salt, pepper, oregano and stir to combine. Increase the heat and bring contents in the pot to a boil. Once boiling, immediately reduce the heat to a very light simmer. Cook, simmering and uncovered, stirring frequently until the pasta is tender and most of the liquid has been absorbed, about 15 minutes. be careful and keep an eye on it while it's cooking. You want to stir it very often to prevent the milk for curdling.
  • When the pasta is tender, remove from heat. Stir in the butter, parmesan and parsley until the butter has melted and the cheese is well combined. Taste, add more salt-- if desired.
  • Serve immediately. Sprinkle a little breadcrumbs and crushed red pepper flakes on top, if you'd like! Enjoy!

VEGETABLE ALFREDO



Vegetable Alfredo image

Provided by Cynthia Rusincovitch

Time 25m

Number Of Ingredients 10

2 cups cooked penne pasta
1 cup broccoli
½ cup sliced yellow squash
½ cup diced red pepper
1 cup heavy cream
2 tbsp flour
⅓ cup vegetable stock
⅓ cup Greek yogurt
½ cup Parmesan cheese (plus extra for serving)
Pepper to taste

Steps:

  • Cook pasta as directed to just soft.
  • Cut/dice broccoli, squash, and red pepper, and heat in a skillet on medium until soft.
  • In a bowl, whisk together heavy cream, flour, vegetable stock, and Greek yogurt. Pour into skillet with vegetables, and pasta.
  • Cook 8-10 minutes on medium, stirring occasionally. Add parmesan cheese and stir just until melted.
  • Serve topped with extra parmesan cheese

CHICKEN AND VEGETABLE PENNE ALFREDO



Chicken and Vegetable Penne Alfredo image

Provided by Natasha of NatashasKitchen.com

Categories     Medium/ Easy

Time 35m

Number Of Ingredients 13

3/4 lb Penne Pasta (boiled according to package instructions with 1/2 Tbsp salt)
1 1/2 Tbsp unsalted 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 on the chicken (i.e. Garlic Mrs. Dash))
1/2 cup Sundried 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))

Steps:

  • Boil pasta according to package instructions (except I only used 1/2 Tbsp salt). Drain cooked pasta and mix in 1 1/2 tbsp butter so the noodles don't stick to each other.
  • Season chicken with salt, pepper and your favorite seasoning such as Mrs. Dash. Grill or saute your seasoned chicken until fully cooked. Let it rest to cool down slightly, then slice it against the grain.
  • 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).
  • 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.

PENNE PARMESAN ALFREDO



Penne Parmesan Alfredo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 medium onion, minced
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 cup hot milk
1/2 cup grated Parmesan
1 pound penne pasta
1 (8-ounce) package frozen peas, blanched in salt water
Salt and white pepper

Steps:

  • Bring a pot of water to boil for the pasta.
  • For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
  • Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.

CHICKEN & VEGETABLE ALFREDO



Chicken & Vegetable Alfredo image

This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

VEGETARIAN PENNE



Vegetarian Penne image

"My husband and I love pasta and vegetables," relates Gail Cawsey of Geneseo, Illinois. "I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups uncooked penne pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 196mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY



Easy Chicken Alfredo Penne Recipe by Tasty image

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.

Provided by Claire Nolan

Categories     Dinner

Time 33m

Yield 6 servings

Number Of Ingredients 18

1 ½ lb chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta, cooked
¼ cup fresh parsley
¼ cup shredded parmesan cheese
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese
½ teaspoon salt
½ teaspoon pepper

Steps:

  • In a pan over medium-high heat, melt butter, then add the chicken breast.
  • Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. 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.
  • Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
  • Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
  • Season with salt, pepper, oregano, and basil, and stir well to incorporate.
  • Add parmesan cheese and stir until melted.
  • Pour the sauce over cooked penne pasta, add the chicken and mix well.
  • Add parsley and extra parmesan. Mix well.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

### Tips
  • Choose high-quality ingredients. The better the ingredients, the better the final dish will be. Use fresh vegetables, flavorful cheese, and a good quality olive oil.
  • Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and bland.
  • Make the sauce ahead of time. The Alfredo sauce can be made up to 3 days in advance. This will save you time on the day you're serving the dish.
  • Garnish the dish with fresh herbs. Fresh herbs, such as basil or parsley, will add a pop of color and flavor to the dish.
### Conclusion This veggie penne Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with vegetables, creamy Alfredo sauce, and tender penne pasta. You can also add other vegetables to this dish, such as broccoli, zucchini, or mushrooms. And if you're looking for a vegan version of this dish, you can use a dairy-free Alfredo sauce. No matter how you make it, this veggie penne Alfredo is sure to be a hit!

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