Creamy Chicken Alfredo Penne (Print Version)
Rich, comforting pasta featuring tender chicken in a creamy Alfredo sauce, perfect for a cozy dinner.
# What You Need:
→ Poultry
01 - 2 large chicken breasts, boneless and skinless
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tbsp olive oil
→ Pasta
05 - 12 oz penne pasta
→ Sauce
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - 1/4 cup whole milk
11 - 1/4 tsp nutmeg
12 - Salt and black pepper to taste
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan for serving
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
02 - Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden and cooked through. Remove to a plate and let rest for 5 minutes, then slice thinly.
03 - In the same skillet, lower heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in the heavy cream and milk. Stir and bring to a gentle simmer. Add nutmeg if using. Gradually whisk in the Parmesan cheese until melted and sauce is smooth.
05 - Season the sauce with salt and pepper to taste. Add the cooked penne and sliced chicken to the skillet. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
06 - Serve hot, garnished with chopped parsley and extra Parmesan.
# Expert Advice:
01 -
- It tastes like restaurant-quality comfort but comes together in under an hour with minimal fuss.
- There's something about homemade Alfredo that grocery store versions can't quite match—it's silky, garlicky, and genuinely addictive.
- This is the kind of dish that impresses people without making you feel frazzled in your own kitchen.
02 -
- Don't let the cream boil vigorously or it can separate and turn grainy—keep it at a gentle simmer and you'll have silky results every time.
- Freshly grated Parmesan melts beautifully into the sauce, but pre-grated cheese often won't because of the anti-caking additives; this one change transforms the dish from decent to genuinely creamy.
03 -
- Reserve pasta water before draining; that starchy liquid is your secret weapon for adjusting sauce consistency and helping it coat the noodles evenly.
- Slice the chicken thinly after cooking so it distributes through the dish and every bite has protein without huge chunks dominating the pasta.