Difficulty
Easy
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Servings
4 servings
I first made this chicken alfredo recipe when my Italian grandmother was coming for dinner and I wanted to impress her with something homemade yet manageable. Despite growing up watching her create pasta dishes from scratch, I had always been intimidated by making my own sauce. That evening, as she took her first bite, I nervously awaited her verdict. The smile that spread across her face told me everything I needed to know before she even said, “Just like my mother used to make.” I was floored! What started as a simple attempt to recreate a classic has since become my most-requested dish when friends visit. The secret lies in the quality of the parmesan and taking the time to cook the garlic slowly. This easy version delivers all the creamy richness of traditional alfredo without the fuss, making it perfect for both special occasions and weeknight dinners. The way the silky sauce clings to each piece of pasta, complemented by juicy pieces of chicken, creates a comforting meal that tastes like it took hours to prepare.
Why You Will Love This Easy Chicken Alfredo Penne
- Quick Preparation: Ready in just 30 minutes from start to finish.
- One-Pot Option: Can be adapted to a single-pan method for minimal cleanup.
- Restaurant Quality: Tastes like an expensive Italian restaurant dish.
- Simple Ingredients: Uses common items likely already in your kitchen.
- Family Favorite: Appeals to both adults and picky children.
- Versatile Base: Easy to customize with additional vegetables or proteins.
- Make-Ahead Friendly: Components can be prepared in advance.
- Budget Conscious: Less expensive than dining out for Italian cuisine.
Ingredients
8 ounces penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups whole milk
½ cup heavy cream
1 cup freshly grated Parmesan cheese
¼ teaspoon ground nutmeg
½ teaspoon salt (plus more to taste)
¼ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
¼ cup reserved pasta water
Execution
Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the penne pasta and cook according to package directions until al dente (usually 10-12 minutes). Before draining, reserve ¼ cup of the pasta water. Drain the pasta and set aside.
Cook the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate and set aside.
Start the Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Create the Roux: Sprinkle the flour over the butter and garlic, whisking constantly for about 1 minute to create a paste (roux) and remove any raw flour taste.
Make the Cream Sauce: Gradually pour in the milk and heavy cream while continuously whisking to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken slightly.
Add the Cheese: Reduce heat to low and gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth. Add the nutmeg, salt, and pepper, stirring to combine.
Combine Components: Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Finish and Serve: Taste and adjust seasoning if needed. Garnish with freshly chopped parsley and additional grated Parmesan if desired. Serve immediately while hot and creamy.
Additional tips
- Pasta Choice: While penne is traditional, you can substitute fettuccine, linguine, or any pasta shape you prefer.
- Cheese Quality Matters: For the best flavor, use freshly grated Parmesan cheese rather than pre-grated options which often contain anti-caking agents.
- Make it Lighter: For a lighter version, substitute half-and-half for the heavy cream or use all whole milk.
- Add Vegetables: Enhance the nutritional value by adding steamed broccoli, peas, or sautéed mushrooms to the final dish.
- Protein Variations: Swap the chicken for grilled shrimp or use rotisserie chicken to save time.
- Make-Ahead Strategy: Cook pasta and chicken separately up to a day ahead. Make the sauce fresh and combine all components when ready to serve.
- Garlic Shortcut: For a milder garlic flavor, use ½ teaspoon garlic powder instead of fresh garlic.
- Storage: This Chicken Alfredo Penne is best enjoyed fresh, but leftovers can be refrigerated for up to 3 days. When reheating, add a splash of milk to revive the creamy texture.
FAQ
1. Can I make the Alfredo sauce ahead of time?
While best made fresh, you can prepare the sauce up to 2 days ahead and refrigerate. Reheat gently on low heat, whisking occasionally and adding a bit of milk to restore the consistency.
2. Why is my Alfredo sauce grainy?
This typically happens when the sauce is overheated or when cheese is added to a too-hot sauce. Always remove the pan from heat before adding cheese and ensure it melts gradually on low heat.
3. Can I freeze this Chicken Alfredo Penne?
Absolutely! Try raspberries, chopped strawberries, diced peaches, or apples. For firmer fruits like apples, consider sautéing them briefly before adding to the mixture.
4. What can I use instead of heavy cream?
Half-and-half or even whole milk can work, though the sauce won’t be quite as rich. For a dairy-free option, unsweetened cashew cream provides a similar texture.
5. How can I tell when my pasta is perfectly al dente?
Test a piece about 2 minutes before the package’s suggested cooking time. It should be tender but still firm when bitten, with no hard center but not mushy either.
6. What’s the best way to reheat chicken alfredo?
Reheat gently in a skillet over medium-low heat, adding a splash of milk to restore creaminess. Alternatively, microwave at 50% power, stirring halfway through.
7. How can I make this healthier?
Use whole wheat pasta, reduce the heavy cream and substitute with half-and-half, increase the protein portion, and add vegetables like broccoli, spinach, or peas.
8. Can I use rotisserie chicken to save time?
Absolutely! Shredded rotisserie chicken is a great time-saver and adds wonderful flavor to the dish.