Cooking Instructions:

• Start by bringing a large pot of salted water to a boil. Add the 3/4 lb penne pasta and cook according to the package instructions until al dente. Drain and set aside.
• In a large skillet, heat 1 Tbsp butter and 1 Tbsp olive oil over medium-high heat. Season 1 lb of chicken breast or thighs with salt, pepper, and your favorite seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, add 1 1/2 Tbsp unsalted butter and the sliced sweet bell pepper, button mushrooms, and small onion. Season with 1/8 tsp freshly ground black pepper and 1/2 tsp salt. Sauté until the vegetables are tender, about 5 minutes.
• Return the cooked chicken to the skillet with the vegetables. Add 1/2 cup sundried tomatoes and stir to combine, cooking for another 2 minutes.
• In a medium saucepan, pour in 2 cups heavy whipping cream and bring to a gentle simmer over medium heat. Gradually whisk in 3/4 cup shredded parmesan cheese until melted and smooth. If you like a kick, add 1/2 cup sweet chili sauce at this stage, adjusting to your taste.
• Pour the Alfredo sauce over the chicken and vegetable mixture. Add the drained penne pasta and gently toss to coat everything evenly in the creamy sauce. Heat through for 2-3 minutes.
• Serve your Chicken and Vegetable Penne Alfredo hot, garnished with additional parmesan cheese if desired. Enjoy this comforting dish with a side salad or your favorite bread.