Creamy Chicken Alfredo with Penne (Printer-friendly)
Tender chicken and penne in a rich Parmesan cream sauce, ready in 40 minutes.
# What You'll Need:
→ Poultry
01 - 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - 2 tbsp unsalted butter
04 - 2 cups heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 cup whole milk
→ Vegetables & Aromatics
07 - 3 cloves garlic, minced
08 - 1/4 cup chopped fresh parsley
→ Spices & Seasonings
09 - 1/2 tsp salt, plus more for pasta water
10 - 1/4 tsp freshly ground black pepper
11 - Pinch of freshly grated nutmeg
→ Pantry Staples
12 - 1 tbsp olive oil
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water for adjusting sauce consistency later.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add seasoned chicken pieces and cook until golden brown and cooked through, approximately 6–8 minutes. Transfer to a plate and cover to keep warm.
03 - Reduce heat to medium in the same skillet. Add remaining 1 tbsp butter and minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
04 - Pour in heavy cream and whole milk, stirring continuously to combine. Simmer gently for 3–4 minutes until the mixture begins to thicken slightly.
05 - Reduce heat to low. Gradually whisk in Parmesan cheese until completely melted and the sauce is smooth. Season with a pinch of nutmeg and adjust salt and pepper to taste.
06 - Return cooked chicken to the skillet, add drained penne, and toss thoroughly to coat. If sauce consistency is too thick, add a splash of reserved pasta water until desired coating is achieved. Remove from heat, garnish with chopped parsley, and serve immediately.
# Expert Tips:
01 -
- The sauce comes together in about 10 minutes but tastes like it simmered all afternoon
- Leftovers reheat surprisingly well, making it perfect for busy weeknight prep
02 -
- Don't let the cream come to a rolling boil or it might separate and ruin that smooth texture
- The sauce thickens quickly as it cools, so it's better to be slightly too loose than too thick
03 -
- Room temperature cream blends more smoothly than cold from the fridge
- Grate your cheese while the pasta cooks so you're not scrambling at the end