If you love creamy, comforting pasta dishes, Chicken Alfredo Penne is a recipe you will want to make again and again. This dish pairs tender, seasoned chicken with a rich and velvety homemade Alfredo sauce, perfectly coating every piece of al dente penne pasta. You will find this recipe both satisfying and simple to make, with flavors that feel luxurious without needing store-bought shortcuts.
Why We Love This Chicken Alfredo Penne Recipe
There are several reasons this Chicken Alfredo Penne is a favorite in homes around the world. First, it is made with fresh ingredients, so you get the true flavor of chicken, garlic, and parmesan without relying on pre-packaged sauces. Second, it’s customizable—you can adjust the seasoning, cream, or pasta to match your taste.
It also comes together quickly. From marinating your chicken to simmering the creamy sauce, you can have a full meal on the table in under 35 minutes. The dish is hearty and filling, making it perfect for busy weeknights when you want a restaurant-quality meal at home. The sauce is light enough to feel fresh but creamy enough to feel indulgent. Every forkful is a perfect combination of tender chicken, smooth sauce, and perfectly cooked penne.
Another reason this recipe stands out is its presentation. Topped with fresh basil, it looks elegant on the plate, making it ideal for special occasions or even casual family dinners where you want to impress without extra effort.
Ingredients for Chicken Alfredo Penne
To make this dish, you will need simple, high-quality ingredients that are easy to find. Using fresh items ensures the best flavor and texture for your pasta.
- 1 pound chicken cutlets
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup unsalted butter
- 3 cloves garlic, chopped
- 1 ½ cups heavy cream
- 1 cup parmesan cheese, grated
- 12 ounces penne pasta
- Fresh basil leaves, for garnish
How to Make Chicken Alfredo Penne
Start by preparing the chicken. Cut the chicken into even cutlets, about half an inch thick. This ensures they cook evenly and remain juicy. In a bowl, combine the chicken with Italian seasoning, olive oil, salt, and pepper. Toss until each piece is coated, and let it marinate for a few minutes. Marinating briefly allows the flavors to penetrate the meat, making it more flavorful.
While the chicken rests, cook your penne pasta in salted boiling water. You want it al dente, firm but not hard, so it can hold up to the creamy sauce. Once cooked, drain the pasta and reserve some of the pasta water—this can be used later to adjust the sauce consistency.
Next, heat a large skillet over medium heat. Add the chicken and cook it thoroughly, about 5–6 minutes per side, until golden and cooked through. Remove the chicken from the skillet and wipe out any large bits left behind to keep the sauce smooth.
For the Alfredo sauce, melt the butter in the same skillet over medium heat. Add the chopped garlic and sauté until it softens and becomes fragrant, about 1–2 minutes. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and let it cook until the sauce thickens enough to coat a spoon, about 4–5 minutes. Stir in the parmesan cheese until it melts and combines fully with the sauce.
Add the cooked penne pasta to the sauce and toss it thoroughly. If the sauce feels too thick, add reserved pasta water a little at a time to achieve your preferred consistency. Slice the cooked chicken and stir it into the pasta until everything is evenly coated.
Finally, divide the Chicken Alfredo Penne between bowls and garnish with fresh basil. Serve immediately while the sauce is warm and creamy.
How to Serve Chicken Alfredo Penne
Serving Chicken Alfredo Penne is simple, but presentation makes it special. Use wide shallow bowls or plates so the creamy sauce and pasta can be appreciated fully. Sprinkle extra parmesan on top if desired, and add a few fresh basil leaves for a pop of color and fresh flavor.
You can pair this dish with a simple green salad or roasted vegetables for balance. Garlic bread or warm crusty bread is also a perfect companion, allowing you to soak up any extra sauce. Serve while hot to enjoy the full creaminess and richness of the Alfredo sauce.
This dish works well for casual dinners, family gatherings, or even a romantic meal at home. Its rich yet approachable flavors make it suitable for all occasions.
Expert Tips for Chicken Alfredo Penne
- Choose quality ingredients – Using fresh chicken, real butter, and high-quality parmesan makes a noticeable difference in flavor.
- Cook chicken properly – Do not overcrowd the skillet when cooking chicken. This ensures it sears properly rather than steams.
- Control the sauce – Heavy cream can curdle if boiled too aggressively. Keep the heat low and stir consistently to achieve a silky texture.
- Pasta water trick – Adding reserved pasta water to the sauce helps achieve the perfect consistency and helps the sauce cling to the penne.
- Timing matters – Serve immediately after combining the pasta with the sauce to maintain optimal creaminess and flavor.
Following these tips will ensure your Chicken Alfredo Penne is always rich, creamy, and full of flavor.
How to Store Chicken Alfredo Penne
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of cream or milk to restore the sauce’s creamy texture. Avoid reheating in high heat or a microwave without liquid, as this can make the sauce separate.
For longer storage, you can freeze the cooked chicken and pasta separately from the sauce. Thaw them in the refrigerator before reheating and combining for the best results.
Variation of Chicken Alfredo Penne
Chicken Alfredo Penne is versatile and can be adapted to suit your taste. You can add vegetables like broccoli, spinach, or mushrooms to incorporate more texture and nutrients. For a slightly lighter version, use half-and-half or a combination of cream and milk instead of full heavy cream.
You can also experiment with seasonings. Adding a pinch of nutmeg or red pepper flakes gives the sauce a subtle warmth and depth. Swap the penne pasta for fettuccine or rigatoni for a different shape that holds sauce differently. Even using grilled chicken instead of skillet-cooked chicken adds a smoky flavor that pairs beautifully with the creamy sauce.
This recipe is highly flexible, allowing you to make it your own while keeping the essential flavors intact.
Frequently Asked Questions About Chicken Alfredo Penne
What pasta works best for Chicken Alfredo Penne?
Penne is ideal because its tube shape holds the creamy sauce well. You can also use fettuccine, rigatoni, or farfalle depending on your preference.
Can I make the Alfredo sauce ahead of time?
Yes, but it’s best to make it fresh for optimal creaminess. If preparing ahead, store it in the fridge and reheat gently with a bit of cream or milk to restore texture.
How can I make Chicken Alfredo Penne lighter?
Use half-and-half or a combination of milk and cream instead of all heavy cream, and skip some butter. Adding vegetables like spinach or broccoli also adds volume and nutrients without extra calories.
Can I use pre-cooked chicken?
Yes, you can. Add pre-cooked chicken when combining the pasta with the sauce. Just ensure it’s reheated thoroughly.
How do I prevent the sauce from separating?
Cook the sauce over low heat, avoid boiling, and stir constantly. Adding pasta water gradually also helps maintain a smooth consistency.
How long will leftovers last?
Stored in an airtight container in the refrigerator, leftovers last up to 3 days. Reheat gently for best results.
Chicken Alfredo Penne
Equipment
- Large Skillet
- Pot for Boiling Pasta
- Mixing Bowl
Ingredients
- 1 lb. chicken cutlets
- 2 tsp. Italian seasoning
- 2 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup unsalted butter
- 3 cloves garlic chopped
- 1 1/2 cups heavy cream
- 1 cup parmesan cheese grated
- 12 oz. penne pasta
- Fresh basil leaves for garnish
Instructions
- Marinate chicken cutlets with Italian seasoning, olive oil, salt, and pepper for a few minutes.
- Cook penne pasta in salted boiling water until al dente. Drain and reserve some pasta water.
- In a skillet over medium heat, cook the marinated chicken for 5-6 minutes on each side until golden and cooked through. Remove and slice.
- Melt butter in the same skillet, add garlic, and sauté until fragrant (1-2 minutes).
- Pour in heavy cream and bring to a gentle simmer. Cook until thickened (4-5 minutes).
- Stir in parmesan cheese until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Add cooked penne and sliced chicken to the sauce, tossing to coat. Serve immediately, garnished with fresh basil.
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