chicken penne with alfredo sauce recipe
The Best chicken penne with alfredo sauce recipe
Oh, this chicken penne with Alfredo sauce—it’s one of those recipes that feels like a hug for your taste buds. I love it because it’s simple enough to make when life gets busy, but it also tastes like something special—like a cozy family dinner or a weeknight meal that still feels indulgent. My kids swear by it, especially when they’re growing up and need something comforting but not too heavy. It’s that kind of dish that makes you feel good, both in the moment and later when you’re sitting down with a full belly and a satisfied smile. Plus, it’s versatile—you can make it a quick weeknight meal or dress it up for a holiday gathering, and it never fails to impress.
The best part is how easy it is to tweak it. We’ve got the classic version with creamy Alfredo sauce and tender chicken, but sometimes we add a little spinach or mushrooms to make it extra hearty, or we even swap in some zucchini noodles if we’re feeling lighter. My husband always says it’s the kind of dish that makes the whole house smell amazing, and honestly, that’s half the reason I love it. It’s not just food—it’s a little ritual, a way to slow down and enjoy something simple but deeply satisfying. And the health benefits? Well, it’s got lean protein from the chicken, complex carbs from the penne, and a good dose of calcium if you use whole milk in the sauce. It’s not a super-special diet meal, but it’s not all bad either. It’s the kind of dish that lets you eat well without feeling guilty, and that’s something I appreciate. Plus, when the kids eat it, they don’t even realize how good it is for them.
Chicken Penne with Creamy Alfredo Sauce
A comforting dish featuring tender chicken paired with rich, creamy Alfredo sauce over al dente penne pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 12 oz penne pasta
- 1.5 cups chicken broth
- 1 cup grated Parmesan cheese
- 8 oz heavy cream
- 1 cup whole milk
- 1 cup tomato sauce
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped
- Extra grated Parmesan cheese
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove chicken, let rest, then slice.
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2 Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
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3 In a saucepan, heat chicken broth over medium heat. Gradually whisk in heavy cream, milk, and tomato sauce until smooth. Add minced garlic, salt, pepper, and nutmeg. Simmer for 5 minutes. Stir in grated Parmesan until melted.
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4 In a food processor or blender, combine sauce and reserved pasta water until smooth. Adjust seasoning if needed.
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5 Toss drained pasta with Alfredo sauce. Stir in sliced chicken. Garnish with chopped parsley and extra Parmesan cheese.
🔧Equipment
- Large skillet
- Pot with boiling water
- Mixing bowls
- Food processor or blender
- Whisk
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Penne with Creamy Alfredo Sauce Works
This Chicken Penne Alfredo recipe is always a solid choice for any gathering because it’s hearty enough to feed a crowd without being too heavy, and the creamy sauce pairs perfectly with pasta and chicken for a comforting dish that doesn’t require fancy ingredients. It’s simple to make ahead and reheats beautifully, so it’s ideal for busy weeknights or when you need a satisfying meal that feels special but doesn’t take forever to prepare. Plus, it’s a crowd-pleaser—kids love the pasta, and adults appreciate the rich flavor without being too rich, making it a reliable pick for family dinners or casual get-togethers.
❓ Frequently Asked Questions About Chicken Penne with Creamy Alfredo Sauce
1. What is the best way to ensure the chicken is fully cooked and tender in the Chicken Penne with Alfredo sauce?
To achieve perfectly cooked and tender chicken, start by seasoning the chicken breasts with salt, pepper, and a pinch of garlic powder or paprika before cooking. Cook them in a large skillet over medium-high heat until golden brown on both sides (about 5-6 minutes per side for medium thickness). Remove from heat and let them rest for 5 minutes before slicing. For extra tenderness, consider poaching them in a small amount of broth or water for 5-7 minutes before adding to the sauce.
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2. Can I substitute any of the ingredients in the Chicken Penne with Alfredo sauce recipe?
Yes, you can make some substitutions to suit your preferences or dietary needs. For example: – Chicken: You can use chicken thighs or drumsticks for more flavor and moisture. – Alfredo Sauce: Swap heavy cream for a lighter option like half-and-half or coconut milk for a creamier texture. For a dairy-free version, use cashew cream or a store-bought alfredo sauce made with coconut milk. – Penne Pasta: Use any pasta shape you prefer, like fettuccine, fettuccine with shells, or even zucchini noodles for a low-carb option. – Cheese: Add extra Parmesan or use mozzarella for a richer taste. For a vegan version, use nutritional yeast or vegan parmesan.
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3. How should I prepare the penne pasta to avoid overcooking?
To prevent overcooked penne pasta, follow these steps: 1. Start with a large pot of well-salted water and bring it to a boil. 2. Use a timer to keep track of the cooking time. Penne pasta typically takes about 8-10 minutes in boiling water, but check the package for your specific brand’s cooking time. 3. Cook the pasta until it floats to the surface (about 1 minute before the recommended time), then drain immediately. Overcooking pasta can make it mushy and gummy in the sauce.
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4. What tips can help make the Chicken Penne with Alfredo sauce extra creamy and rich?
To enhance the creaminess and richness of your Chicken Penne with Alfredo sauce: – Deglaze the pan: After cooking the chicken, add a splash of white wine, broth, or even tomato paste to scrape up the browned bits and deglaze the pan, which adds depth to the sauce. – Add a splash of heavy cream: Stir in a small amount (about ¼ cup) of heavy cream at the end of cooking to make the sauce richer. – Use a roux: Make a simple roux by cooking butter and flour together for 2-3 minutes before adding the milk to create a thicker, more velvety sauce. – Blend the sauce: For a smoother texture, blend the sauce briefly with an immersion blender or transfer it to a regular blender (be careful not to over-blend). – Add a splash of cream of mushroom or chicken soup: A tablespoon of these can add richness and depth to the sauce.
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5. How can I make this dish ahead of time and reheat it properly?
You can prepare the Chicken Penne with Alfredo sauce ahead of time, but reheating it properly is key to maintaining texture and flavor: – Make the sauce ahead: Prepare the sauce and store it in an airtight container in the fridge for up to 3 days. Reheat it gently in a saucepan over medium heat, stirring frequently, until it reaches a simmering point. You can also use a microwave, but stir in between heating sessions to prevent burning. – Prep the chicken and pasta separately: Cook the chicken and pasta separately, store them in the fridge, and assemble the dish just before serving. – Freezing: The sauce can be frozen for up to 3 months. Reheat the sauce from frozen by thawing it in the fridge overnight, then reheating it as directed above. For the assembled dish, freezing is not recommended due to potential texture issues. – Reheating the assembled dish: When ready to serve, reheat the sauce and pasta together in a large skillet over medium heat, adding a splash of milk or cream to help loosen it up if it’s too thick. Stir in the chicken and serve immediately.
