penne pasta recipe with chicken and alfredo sauce
The Best penne pasta recipe with chicken and alfredo sauce
This recipe for penne pasta with chicken and alfredo sauce is one of my favorite go-tos in my kitchen—not just because it’s comforting and delicious, but because it’s simple enough to make on busy weeknights while still feeling special. I love how the creamy, rich alfredo sauce clings perfectly to the al dente penne, and the tender chicken adds a hearty bite that keeps it balanced. It’s a dish that feels indulgent but isn’t too heavy, making it ideal for a family dinner or even a quick weeknight meal when everyone is hungry. My kids actually beg for this one—it’s their favorite, and honestly, I don’t blame them. The way the sauce coats the pasta and melts slightly on top makes it satisfying, and the chicken adds a nice protein boost without overpowering the flavors.
What I really appreciate about this recipe is how adaptable it is. You can make it ahead of time and reheat it with a splash of milk or a little extra butter to keep it creamy, or you can serve it fresh for a meal that feels like a little celebration. It’s also surprisingly healthy for what it is—lean chicken breast keeps the protein in check, and the penne adds fiber, while the alfredo sauce (made with whole milk or light cream) isn’t too heavy on saturated fat. I’ve even had friends and family ask for the recipe because they love how it tastes, but they’re surprised it’s not too calorie-dense. It’s the kind of dish that makes you feel good after eating it, whether you’re feeding a crowd or just enjoying a quiet evening at home. Plus, the way the penne twists around the chicken and sauce makes every bite feel like a little hug in your mouth.
Creamy Chicken Penne Alfredo
A rich and comforting dish featuring tender chicken in a velvety alfredo sauce paired with al dente penne pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz (340g) penne pasta
- 1 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp butter
- 1 cup (240ml) heavy cream
- ½ cup (120ml) whole milk
- ½ cup (50g) grated Parmesan cheese
- 3 tbsp butter
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp nutmeg (optional)
- 1 cup (150g) shredded mozzarella cheese
- 1 tbsp fresh parsley, chopped
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Season chicken pieces with garlic powder, oregano, salt, and pepper. Cook for 5-6 minutes until no longer pink, then set aside.
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2 Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
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3 In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and milk, stirring to combine. Simmer for 3-4 minutes until slightly thickened. Stir in Parmesan cheese, salt, pepper, and nutmeg until smooth.
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4 Return chicken to the skillet and add cooked penne pasta. Stir to coat evenly in the alfredo sauce. If needed, add reserved pasta water to loosen the sauce.
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5 Transfer the pasta mixture to a baking dish. Sprinkle mozzarella cheese on top and broil for 2-3 minutes until cheese is golden and bubbly. Garnish with fresh parsley.
🔧Equipment
- Large skillet
- Pot for boiling pasta
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken Penne Alfredo Works
This chicken and Alfredo penne is always a crowd-pleaser because it’s simple enough to make in one pot while still feeling special—no fuss, just hearty flavor. It’s perfect for family gatherings because it’s filling enough to feed a crowd without feeling too heavy, and the creamy sauce hides any messes in the kitchen, which is always a bonus when you’ve got little ones running around. Plus, it’s flexible enough to adjust the chicken or veggies to suit whatever’s left in the fridge, so there’s no waste and no stress.
❓ Frequently Asked Questions About Creamy Chicken Penne Alfredo
What is the best way to cook penne pasta for this chicken and alfredo recipe?
For this recipe, cook the penne pasta in salted boiling water until al dente (about 8-10 minutes for medium-packaged pasta). Reserve about ½ cup of pasta water before draining. The pasta should have a slight bite to it when you bite into it, which is what al dente means.
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How can I make sure the alfredo sauce is creamy and smooth without making it too thick?
To achieve a smooth and creamy texture, blend the sauce ingredients (cream, butter, chicken broth, and grated Parmesan) in a food processor or blender until completely smooth. If it’s still too thick, add a splash of warm pasta water or milk to thin it out gradually while blending. Stirring in the cooked penne after blending can also help distribute the sauce evenly.
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Can I substitute any of the ingredients in the chicken and alfredo recipe?
Yes, you can make some substitutions while keeping the dish delicious: – Chicken: Use ground turkey, chicken breast cut into small pieces, or even shredded rotisserie chicken. – Alfredo Sauce: Swap heavy cream for coconut milk (for a lighter version) or half-and-half. For dairy-free, use cashew cream or a store-bought plant-based Alfredo sauce. – Cheese: Add extra mozzarella, Parmesan, or even a sprinkle of cheddar for extra flavor. – Vegetables: Stir in peas, mushrooms, or spinach for added nutrition.
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How do I ensure the chicken is cooked evenly and tender without overcooking it?
For perfectly cooked chicken in this recipe: 1. Season the chicken pieces lightly with salt and pepper before cooking. 2. Cook in batches if needed to avoid overcrowding the pan, which can steam the chicken instead of searing it. 3. Use a medium-high heat and cook until the internal temperature reaches 165°F (74°C) for chicken breast or 170°F (77°C) for thighs/drumsticks. Let it rest for 2-3 minutes before shredding. 4. For extra tenderness, lightly brown the chicken first before adding it to the sauce.
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Why should I add pasta water when mixing the sauce, and how much should I use?
Pasta water is essential for achieving the perfect creamy consistency in Alfredo sauce. The starch in the pasta water acts as an emulsifier, helping the sauce thicken smoothly without clumping. Start by adding 1-2 tablespoons at a time while stirring or blending, checking the sauce’s thickness. If it’s too thin, let it simmer for a minute to thicken naturally. If it’s too thick, add a little more pasta water.
