Chicken Alfredo Penne

I used to think Chicken Alfredo Penne was the culinary equivalent of a participation trophy. Everyone makes it, but few make it well. Then I cracked the code.

This isn’t your average, gloopy, soul-crushingly bland pasta dish. This is the kind of Chicken Alfredo Penne that makes you cancel your dinner plans because you’d rather stay home and eat the leftovers. It’s the recipe that turned me from a skeptic into a believer, and it’s about to do the same for you.

The secret isn’t a fancy ingredient; it’s a simple mindset shift.

This isn’t just pasta; it’s a hug in a bowl. Remember that one restaurant from your childhood that served the most incredible, creamy pasta? This recipe is my attempt to bottle that nostalgia.

We’re ditching the jarred sauce that tastes like salty regret. Instead, we’re building a rich, from-scratch Alfredo sauce that clings perfectly to every groove of the penne. Why penne, you ask?

Those little tubes are sauce-catching champions. Every single bite is packed with flavor, tender chicken, and pure comfort. It’s the underrated hero of weeknight dinners, finally getting the respect it deserves.

Jump to Recipe

Ingredients

Gathering your ingredients is the first step to Alfredo greatness.

I promise, there’s nothing here that requires a special trip to a gourmet market. The magic is in the quality. Using real Parmigiano-Reggiano, for instance, is a non-negotiable game-changer.

Trust me on this one.

1 lb penne pasta
2 large chicken breasts, cubed
1 cup heavy cream
1/2 cup unsalted butter
1 1/2 cups freshly grated Parmigiano-Reggiano
4 cloves garlic, minced
Salt and freshly ground black pepper
1/4 tsp fresh grated nutmeg (the secret weapon!)
2 tbsp fresh parsley, chopped

Step-by-Step Instructions

Cook the penne. Bring a large pot of salted water to a boil and cook the penne until al dente. Seriously, al dente.It will continue to cook in the sauce later, and nobody wants mushy pasta.
Cook the chicken. While the pasta boils, season your cubed chicken generously with salt and pepper. Cook in a large skillet over medium-high heat until golden and cooked through.Set it aside.
Start the Alfredo sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for just a minute until fragrant.Don’t let it burn, or you’ll have to start over.
Create the creamy base. Pour in the heavy cream and add that pinch of nutmeg. Let it simmer gently for 2-3 minutes, allowing it to thicken slightly.This is where the magic starts.
Cheese, please! Reduce the heat to low and gradually whisk in the grated Parmigiano-Reggiano. Keep whisking until the sauce is smooth and gloriously cheesy.
Bring it all together.Add the cooked chicken and drained penne pasta directly into the skillet with your homemade Alfredo sauce. Toss everything together until every piece of pasta and chicken is perfectly coated.
Serve immediately. Garnish with fresh parsley and an extra crack of black pepper.This creamy pasta dish is best enjoyed right away while it’s hot and decadent.

Storage Instructions

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Got leftovers? Lucky you. Let the pasta cool completely before transferring it to an airtight container.

It will stay fresh in the fridge for up to 3 days. For longer storage, you can freeze it for up to one month. A pro tip: when reheating, add a splash of milk or cream to loosen the sauce back up to its original creamy glory.

Why You’ll Love This Chicken Alfredo Penne

It’s a Certified Crowd-Pleaser: From picky kids to hungry partners, this dish has universal appeal.It’s the ultimate comfort food that never fails to impress.
Deceptively Simple: The ingredient list is short and the process is straightforward. You can whip up a restaurant-quality meal on a busy Tuesday without breaking a sweat.
Perfect for Meal Prep: This recipe doubles beautifully. Make a huge batch on Sunday and have delicious lunches or quick dinners sorted for days.It’s a fantastic easy dinner idea for busy families.

Common Mistakes to Avoid

Using pre-shredded Parmesan cheese. It contains anti-caking agents that prevent it from melting smoothly. Just don’t do it.
Overcooking the garlic.Burnt garlic is bitter and will ruin your entire sauce. A quick, fragrant sauté is all you need.
Rinsing your cooked pasta. You’re washing away the starch that helps the sauce cling to every piece.IMO, this is a culinary crime.
Letting the sauce boil after adding the cheese. High heat can cause the cheese to separate and become greasy. Keep it on low and gentle.

Alternatives and Variations

This recipe is wonderfully adaptable.

For a gluten-free version, use your favorite GF penne. To make it vegetarian, simply omit the chicken and add sautéed mushrooms and spinach. For a keto-friendly twist, swap the penne for zucchini noodles or shirataki noodles.

You can even use a different protein, like shrimp, for a delicious shrimp Alfredo. Feel free to get creative with your Italian recipes!

FAQs

Can I freeze this Chicken Alfredo Penne?

Absolutely! Freeze it in an airtight container for up to a month.

The texture of the cream sauce might change slightly, but it will still taste delicious. Reheat gently on the stovetop with a little extra milk or cream.

What’s the best substitute for heavy cream?

For a slightly lighter version, you can use half-and-half. Be aware the sauce will be a bit thinner.

I don’t recommend milk, as it’s very likely to curdle when heated with the acid from the cheese.

How long does it stay fresh in the fridge?

Your cooked Chicken Alfredo Penne will be at its best for up to 3 days when stored properly in the refrigerator. Always use your senses—if it smells or looks off, it’s best to toss it.

Is this kid-friendly?

Is the sky blue? This is one of the most kid-approved meals in existence.

The creamy, cheesy sauce and familiar pasta shape are usually a huge hit with even the pickiest little eaters.

Can I prep it ahead of time?

Yes, you can be a meal prep hero. Cook the chicken and pasta, and make the sauce separately. Store them in different containers in the fridge.

When ready to eat, simply combine and gently reheat everything together in a skillet.