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Delicious Chicken Alfredo Penne Recipe

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Chicken Alfredo Penne is a creamy, rich pasta dish featuring tender chicken, al dente penne pasta, and a velvety Alfredo sauce. The combination of garlic, Parmesan, and heavy cream creates a smooth, indulgent sauce that perfectly coats the pasta and chicken. This easy-to-make comfort food is perfect for busy weeknights or a special family meal.

Ingredients

Scale

For the Chicken:

  • 2 large chicken breasts, boneless and skinless
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp onion powder (optional)

For the Alfredo Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • 1/4 tsp ground nutmeg (optional)

For the Pasta:

  • 12 oz penne pasta
  • 1 tbsp salt (for pasta water)

Instructions

  • Cook the Chicken:
    • Heat the olive oil in a large skillet over medium heat.
    • Season the chicken breasts with salt, pepper, garlic powder, and onion powder (optional).
    • Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
    • Remove from the skillet and let the chicken rest for a few minutes before slicing it into thin strips.
  • Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Add the penne pasta and cook according to the package instructions (typically 8-10 minutes for al dente).
    • Drain the pasta and set it aside, reserving a little pasta water for the sauce if needed.
  • Make the Alfredo Sauce:
    • In the same skillet you used for the chicken, melt the butter over medium heat.
    • Add the minced garlic and sauté for 1-2 minutes until fragrant (be careful not to burn the garlic).
    • Add the heavy cream and bring it to a simmer.
    • Stir in the grated Parmesan cheese and mozzarella cheese, and cook for 3-5 minutes until the sauce is smooth and creamy.
    • Season with salt, pepper, and a pinch of ground nutmeg (optional) for extra depth of flavor.
  • Combine the Pasta and Chicken:
    • Add the cooked pasta and sliced chicken into the Alfredo sauce.
    • Stir until the pasta is evenly coated in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
  • Serve:
    • Serve the Chicken Alfredo Penne hot, garnished with extra Parmesan cheese and fresh herbs like parsley or basil, if desired.

Notes

  • For a lower-fat version, use half-and-half or milk instead of heavy cream and reduce the amount of cheese.
  • You can add vegetables like broccoli, spinach, or peas to the dish for extra nutrition and color.
  • If you don’t have penne pasta, you can use fettuccine, rigatoni, or any pasta shape you prefer.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Keywords: Chicken Alfredo Penne, creamy chicken pasta, Alfredo pasta recipe, penne alfredo, chicken alfredo recipe, easy chicken pasta, chicken and pasta with creamy sauce, Italian chicken alfredo

Find it online: https://masonrecipes.com/delicious-chicken-alfredo-penne-recipe/