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Creamy Chicken Alfredo Pasta with Bell Peppers, Asparagus, and Sun-Dried Tomatoes

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Chicken Alfredo Pasta with Bell Peppers, Asparagus, in a Creamy Sun-Dried Tomato Sauce. The very creamy alfredo sauce is made completely from scratch with half and half, freshly grated Parmesan cheese, basil and crushed red pepper! This pasta is very easy to make, and all the ingredients and the vegetables complement one another nicely. YOU WILL LOVE THIS PASTA RECIPE!

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It’s a quite good-looking pasta dish, don’t you think? No surprise here – if you combine all those colorful vegetables together with pasta, creamy sauce, and grilled chicken – it better look good! But looks are deceptive – this dish is embarrassingly easy to make!  My instructions might seem long, but it’s only because I like to explain everything in detail, to prevent future questions.  The recipe really could be condensed into 5 lines.


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Just like most dinner recipes on my site – this dish is gluten-free diet friendly. Everything is made from scratch, and to make it gluten free just use gluten free brown rice penne!

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Creamy Chicken Alfredo Pasta with Bell Peppers, Asparagus, and Sun-Dried Tomatoes

Total Time: 1 hour

Yield: 4 servings

Creamy Chicken Alfredo Pasta with Bell Peppers, Asparagus, and Sun-Dried Tomatoes


  • 4 cloves of garlic, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
  • 2 tablespoons oil from the sun-dried tomatoes jar (or vegetable oil)
  • 7-10 sprigs of asparagus
  • 1 red bell pepper, cleaned and thinly sliced
  • 1 yellow bell pepper, cleaned and thinly sliced
  • 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
  • 1 cup half and half
  • 1 cup grated Parmesan cheese
  • 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
  • 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
  • 1/2 cup reserved cooked pasta water (or more)
  • salt, to taste
  • 1 lb grilled chicken breast, sliced into strips


  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Add the rest of vegetables (asparagus, each sprig cut into 3 slices, and thinly sliced bell peppers), sprinkle with a small amount of salt, and cook on medium heat for 2-3 minutes until they soften just a little (you still want them to have a bit of crunch).
  3. Bring a large pan with water to boil and cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
  4. Add half and half to the skillet with vegetables and bring to a gentle boil. Then, add grated Parmesan cheese, mix it with half and half as it is boiling for only 30 seconds until it melts, then reduce heat immediately. Simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
  5. Add cooked pasta to the skillet with the creamy sauce, and stir to combine.
  6. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
  7. Top with grilled chicken breasts, sliced into strips - or stir them into pasta.
  8. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.



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{ 11 comments… add one }
  • Christine @ Cooking with Cakes May 20, 2015, 5:12 pm

    this looks absolutely delicious Julia, I love it! such an easy dish for the whole family, my husband would adore this! pinned 🙂

  • almas October 21, 2015, 7:54 am

    nice cooking i loved ur recipes thanks

  • Sylvia Paul February 23, 2016, 9:46 am

    I was wondering what is ‘Half and Half’?

  • Tiffany mosher June 13, 2016, 10:44 pm

    I made this tonight and I feel like when I put the cheese in it gloppted onto the veggies 🙁 is that normal?

    • Julia June 28, 2016, 6:22 pm

      Tiffany, if that happens, bring everything to boil, add more liquid (reserved pasta water) to the sauce and keep stirring, while everything boils, until the cheese melts. This always resolves this issue and makes the sauce nice and creamy.

  • Stephanie July 25, 2016, 2:56 pm

    Do you know how many calories are in this?

  • Fi March 30, 2017, 2:24 am

    Can u please tell me what half & half is???

    • Michelle April 2, 2017, 12:54 pm

      Half whole milk and half heavy cream. Called single cream in UK. In the US it’s well known as half & half or what is being to referred to when adding “cream” to a coffee at a coffee shop.

  • Guillermo Rondan July 9, 2017, 3:49 pm

    Light, bright and delicious. The best pasta ever.

  • Kathy October 22, 2017, 6:36 pm

    Fantastc . I used heavy cream

    • Julia October 31, 2017, 5:24 pm

      Thank you! Heavy cream works too, even though I prefer half and half as a thinner version of heavy cream.

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