u003cstrongu003e1. Can I use a different type of pasta?u003c/strongu003e

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.

u003cstrongu003e2. How can I make this dish healthier?u003c/strongu003e

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.

u003cstrongu003e3. Can I make this gluten-free?u003c/strongu003e

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.

u003cstrongu003e4. How do I store leftovers?u003c/strongu003e

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.

u003cstrongu003e5. Can I freeze it?u003c/strongu003e

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.

u003cstrongu003e6. What should I serve with chicken Alfredo penne pasta?u003c/strongu003e

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!

Chicken Alfredo Penne Pasta

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A creamy and cheesy chicken Alfredo pasta dish that feels like a warm hug in a bowl, perfect for family dinners or casual nights in.

Author: contactjunorecipes-com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Non-Vegetarian

Ingredients

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
16 oz penne pasta, cooked and drained
¼ cup fresh parsley, chopped
¼ cup shredded Parmesan cheese
2 tablespoons unsalted butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded Parmesan cheese

Instructions

Cook the penne pasta in a big pot of salted water according to package instructions. Drain and set aside, reserving about a cup of pasta water.
Cube the chicken breasts and toss with dried oregano, basil, salt, and pepper.
Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the seasoned chicken and cook until golden brown, about 6-8 minutes. Set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for about a minute. Whisk in flour and cook for another 1-2 minutes to form a roux.
Gradually pour in milk, whisking to avoid lumps. Add salt, pepper, oregano, and basil, stirring until thickened, about 3-5 minutes. Stir in Parmesan cheese until melted.
Toss the cooked penne into the Alfredo sauce, then add back the cooked chicken. Mix well, adding reserved pasta water if the sauce is too thick.
Garnish with fresh parsley and more Parmesan cheese. Serve warm.

Notes

For a lighter option, use whole wheat pasta and a lower-fat milk. You can customize with vegetables or swap the chicken for shrimp.

Find it online: https://junorecipes.com/chicken-alfredo-penne-pasta/