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

Vibrant and colorful Summer pasta made only better with easy, homemade version of Alfredo Sauce.  This Creamy Chicken and Vegetable Pasta with Bell Peppers, Asparagus, and Sun-Dried Tomatoes will become a family favorite in the Summer!  
Course Main Course
Cuisine American
Keyword asparagus pasta, bell pepper pasta, chicken vegetable pasta
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 687kcal
Author Julia


  • 4 cloves garlic , minced
  • 4 oz sun-dried tomatoes in oil, in a jar
  • 2 tablespoons olive oil or use oil from the sun-dried tomatoes jar
  • 0.5 lb 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 gluten free brown rice penne)
  • 1 cup half and half
  • 1 cup Parmesan cheese , shredded
  • 1 tablespoon dried basil
  • ¼ teaspoon crushed red pepper flakes , at least, add more to taste
  • ½ cup reserved cooked pasta water or more
  • salt to taste
  • 1 lb chicken breast , grilled or cooked, sliced into strips


  • 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:
  • 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).
  • 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).
  • Add half and half to the skillet with vegetables and bring to a gentle boil. Then, add shredded 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 ¼ teaspoon of red pepper flakes. Stir to combine.
  • Add cooked pasta to the skillet with the creamy sauce, and stir to combine.
  • Add about ½ 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.
  • Top with grilled chicken breasts, sliced into strips - or stir them into pasta.
  • Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.


Calories: 687kcal | Carbohydrates: 68g | Protein: 48g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 638mg | Potassium: 1897mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2150IU | Vitamin C: 109.7mg | Calcium: 453mg | Iron: 6.4mg