Chicken Alfredo Penne
A creamy pasta dish featuring tender chicken and a velvety homemade Alfredo sauce, perfect for any occasion.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk.