Let’s talk about chicken Alfredo penne pasta. It’s one of those dishes that feels like a warm hug in a bowl. Creamy, cheesy, and packed with flavor, it’s perfect for dinner with the family or a casual night in when you’re craving something indulgent but totally doable. Trust me—once you try making this from scratch, that jarred Alfredo sauce just won’t cut it anymore. Don’t worry, though; this recipe is as simple as it is delicious. Let’s break it down, step by step!
Ingredients You’ll Need
Before we dive into the fun part (a.k.a cooking), here’s exactly what you’ll need to whip up this amazing pasta dish. This recipe serves six, so if you’ve got a hungry crowd, it’s a winner!
For the Chicken:
- 2 tablespoons unsalted butter
- 1 ½ lb boneless, skinless chicken breasts (cubed)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Pasta:
- 16 oz penne pasta, cooked and drained (about 455 g)
- ¼ cup fresh parsley, chopped (10 g)
- ¼ cup shredded Parmesan cheese (25 g)
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk (480 mL)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup shredded Parmesan cheese (55 g, but honestly, the more, the better!)
Let’s Get Cooking!
Here’s the step-by-step guide. I promise it’s super manageable—even for beginners!
Step 1: Cook the Pasta
Start with the penne. Boil a big pot of salted water (like, salty enough to taste like the ocean) and cook the pasta according to the package instructions. Drain and set aside. Don’t forget to reserve about a cup of pasta water in case your sauce needs thinning later!
Step 2: Prep the Chicken
Grab your chicken breasts and cube them into bite-sized pieces. Toss them with dried oregano, basil, salt, and pepper. This seasoning mix is simple but gives the chicken so much flavor.
Step 3: Sear the Chicken
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once it’s melted and slightly bubbly, add the chicken. Cook until the pieces are golden brown and cooked through—about 6-8 minutes. Set the chicken aside on a plate.
Pro tip: Don’t clean the skillet just yet! Those little brown bits stuck to the pan? They’re flavor gold for the sauce.
Step 4: Make the Alfredo Sauce
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about a minute until it’s fragrant. Sprinkle in the flour and whisk continuously for about 1-2 minutes. You’re making a roux here, which is just a fancy way of saying it’s the base of a thick and creamy sauce.
Slowly pour in the milk, whisking constantly to avoid lumps. Add the salt, pepper, oregano, and basil. Keep stirring until the sauce starts to thicken—it usually takes 3-5 minutes. Once it’s thickened, stir in the Parmesan cheese. Keep whisking until the cheese melts and the sauce is silky smooth.
Step 5: Combine Everything
Time to bring it all together! Toss the cooked penne into the skillet with the Alfredo sauce. Stir until every piece of pasta is coated in creamy goodness. Add the cooked chicken back in and mix well. If the sauce feels too thick, add a splash of that reserved pasta water.
Step 6: Garnish and Serve
Transfer the pasta to a big serving dish (or just serve straight from the skillet—no judgment here). Sprinkle with fresh parsley and more Parmesan cheese. Serve it up warm, and watch it disappear!
Why You’ll Love This Recipe
- It’s Crowd-Pleasing: This recipe is packed with flavors that everyone loves—kids, adults, picky eaters, you name it.
- Easy Ingredients: Nothing fancy here. You probably have most of these ingredients in your kitchen already.
- Perfect for Meal Prep: It reheats like a dream, making it great for leftovers or make-ahead meals.
- Customizable: You can add veggies like broccoli or mushrooms, or swap the chicken for shrimp if you’re feeling fancy.
FAQs About Chicken Alfredo Penne Pasta
Absolutely! While penne works great because the sauce clings to it, you can use fettuccine, rotini, or even spaghetti. Just use whatever you’ve got on hand.
You can lighten it up by using whole wheat pasta and swapping whole milk for a lower-fat option. Adding veggies like spinach or peas is another great way to pack in some nutrients.
Yep! Use gluten-free penne pasta and substitute the all-purpose flour with a gluten-free alternative like cornstarch or a 1-to-1 gluten-free flour blend.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of milk to revive the sauce.
Technically, yes. However, creamy sauces like Alfredo can separate when thawed. If you do freeze it, reheat gently and stir well to bring it back together.
Garlic bread and a fresh salad are classic pairings. If you’re feeling indulgent, try it with some roasted veggies or a glass of white wine!
Final Thoughts
Chicken Alfredo penne pasta is one of those recipes that never goes out of style. It’s comforting, hearty, and so satisfying. Whether you’re making it for a busy weeknight or a cozy weekend dinner, this dish delivers every single time. Plus, once you see how easy it is to make your own Alfredo sauce, you’ll never look at store-bought the same way again.
So go ahead, grab your ingredients, and get cooking. Your kitchen is about to smell amazing—and your taste buds are in for a treat! If you try this recipe, let me know how it turns out. Better yet, snap a pic and share it because, let’s be honest, food this good deserves a little spotlight. Enjoy!
