Creamy Chicken Alfredo Penne (Print View)
Tender chicken paired with creamy Alfredo sauce and perfectly cooked penne for a cozy dinner.
# What You'll Need:
→ Poultry
01 - 2 large boneless skinless chicken breasts
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tbsp olive oil
→ Pasta
05 - 12 oz penne pasta
→ Sauce
06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1 cup freshly grated Parmesan cheese
10 - 1/4 cup whole milk
11 - 1/4 tsp nutmeg
12 - Salt and black pepper to taste
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan cheese for serving
# Step-by-Step Directions:
01 - Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
02 - Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden and cooked through. Remove to a plate and let rest for 5 minutes, then slice thinly.
03 - In the same skillet, lower heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in the heavy cream and milk. Stir and bring to a gentle simmer. Add nutmeg if using. Gradually whisk in the Parmesan cheese until melted and sauce is smooth.
05 - Season the sauce with salt and pepper to taste. Add the cooked penne and sliced chicken to the skillet. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
06 - Serve hot, garnished with chopped parsley and extra Parmesan.
# Expert Suggestions:
01 -
- It comes together in less than 45 minutes, but tastes like you've been stirring that sauce all afternoon.
- The chicken stays tender, the sauce clings to every piece of pasta, and nobody will believe you didn't sweat through making it.
02 -
- If your cream sauce breaks or looks grainy, it got too hot or the cheese was added too fast. Low and slow is everything.
- The reserved pasta water is not optional—it's how you turn a thick sauce into one that flows and clings. Start with a splash and add more if you need it.
03 -
- Room temperature ingredients mix more smoothly into the sauce than cold ones straight from the fridge, so let your cream and milk sit out for 5 minutes if you remember.
- The real magic is in not letting the heat get away from you—medium or medium-low is all you need, and patience is cheaper than starting over with broken sauce.