Chicken Alfredo Penne Pasta Recipe

Chicken Alfredo with penne pasta is honestly one of my favorite weeknight dinners. I mean, when you want something rich and filling but don’t have hours to spare, this is the one I keep coming back to.

You get tender chicken pieces mixed with a garlicky, creamy Alfredo sauce that just hugs every bit of penne. It’s the kind of meal that makes everyone at the table happy—no leftovers in sight.

I love that it comes together in about half an hour. Perfect for those nights when you don’t want to fuss but still want something that feels a little “extra.”

The penne shape is perfect for catching all that creamy sauce, and the chicken makes it feel like a real meal, not just a bowl of noodles.

Let’s get into the details. Here’s what you’ll need, how I put it all together, some tips, and a few things to expect when you dig in.

Equipment

You don’t need anything fancy for this one. I just use the basics—nothing wild or hard to find.

Here’s what I usually grab:

• Large pot – for the pasta
• Colander – to drain everything
• Large skillet or frying pan – I like at least a 12-inch one for the chicken and sauce
• Sharp knife – for cutting up the chicken
• Cutting board – so you don’t mess up your counters
• Wooden spoon or spatula – for stirring everything together
• Measuring cups and spoons – just to keep things on track
• Tongs – makes tossing the pasta with sauce way easier
• Grater – if you’re using a block of parmesan (which I totally recommend)

I’m a fan of a heavy-bottomed skillet because it heats evenly and doesn’t scorch the sauce. Non-stick is nice for cleanup.

Make sure your pot’s big enough—at least 4 quarts. You don’t want the pasta sticking together.

I like to set all this stuff out before I start, just so I’m not scrambling later. It makes things way less stressful.

Ingredients

I always start with 1 pound of penne pasta—just the regular, nothing fancy. The tube shape is great for holding onto sauce.

For chicken, you’ve got options. I usually go with 1.5 pounds of boneless, skinless chicken breast, but honestly, rotisserie chicken from the store works if you’re in a rush.

Now, the sauce. Here’s what I reach for:

• 3 tablespoons butter
• 2 tablespoons olive oil
• 3-4 cloves garlic, minced (I’m not shy with garlic)
• 2 cups heavy cream (half-and-half or whole milk if you want it lighter)
• 1.5 cups freshly grated parmesan cheese
• 1/2 cup mozzarella cheese (totally optional—makes it extra creamy)

For seasoning:

• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (if you like a little kick)

If I’m feeling like adding veggies, I’ll throw in 2 cups of broccoli or 2 cups of spinach. Sometimes both, depending on what’s in the fridge.

I finish with 2 tablespoons fresh parsley and 1 tablespoon fresh basil for a little brightness. The herbs really wake up the creamy sauce.

Freshly grated parmesan is a must for me. It just melts better and gives the sauce that smooth texture you want.

Instructions

First, I get a big pot of salted water boiling. Once it’s rolling, I toss in the penne and let it cook for about 8-10 minutes—just until it’s got a little bite left.

Before draining, I scoop out a cup of the pasta water and set it aside. That starchy water is magic for the sauce if it gets too thick.

For the chicken:

• Season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium-high.
• Cook chicken for 6-7 minutes per side, until it’s golden and cooked through.
• Let it rest for 5 minutes, then slice into strips.

For the alfredo sauce:

• Melt butter in the same skillet over medium heat.
• Add the minced garlic and cook for about a minute, just until it smells amazing.
• Pour in the cream and bring it to a gentle simmer.
• Stir in the parmesan until the sauce is smooth and creamy.
• Season with salt, pepper, and if you’re feeling it, a pinch of nutmeg.

Drain the pasta and add it right into the skillet with the sauce. Toss it all together, and if it looks too thick, add a splash of that reserved pasta water.

Add the sliced chicken back in and mix everything up. The whole thing takes maybe 30 minutes, start to finish, and makes four solid servings.

Plate it up while it’s still hot and creamy—trust me, it’s best right away.

Notes

Honestly, heavy cream gives you the richest, creamiest sauce. You can swap in half-and-half or whole milk, but it won’t be quite as thick.

Leftovers will keep in an airtight container in the fridge for up to three days. I like to reheat it gently on the stove with a splash of milk or cream to bring it back to life.

The nutrition numbers are just estimates and can swing a bit depending on your ingredients and how much you serve up. Usually, it’s around 600-700 calories per serving, with a good amount of protein from the chicken and cheese. Fat and sodium can be on the higher side, so go easy on the extra salt if you’re watching that.

Freshly grated parmesan melts way better than the pre-grated stuff. The pre-grated kind can make the sauce weirdly grainy, so I avoid it when I can.

If your sauce gets too thick, just add a little pasta water, one tablespoon at a time, until it loosens up. The starch in the water helps the sauce stick to the noodles, which is always a win.

You can cook the chicken ahead and keep it in the fridge for up to a day—makes things even easier on a weeknight.

For a lighter version, I’ll sometimes use half the butter and cream. The sauce won’t be quite as rich, but it still hits the spot and definitely cuts down on calories.

Tasting Notes

When I dig into this Chicken Alfredo Penne, the first thing I notice is how creamy and rich the sauce is. It’s got that velvety feel that just kind of hugs the pasta—yeah, it’s pretty indulgent.

The garlic comes through, but it doesn’t punch you in the face. I actually like how the butter and parmesan play off each other; together, they bring out that classic Alfredo vibe.

The chicken gives it some savory bite, so it’s not just all about the sauce. It keeps things from getting too heavy, which is honestly a nice touch.

Penne is such a good choice here. The sauce sneaks inside the tubes and clings to the outside, so every bite is coated. I’m picky about pasta texture, and this one’s got that slight firmness—definitely not mushy.

If you’re wondering what to serve with it, I usually go for garlic bread. There’s something about sopping up the leftover sauce with a crispy, buttery piece that just hits the spot.

A simple salad with Italian dressing is a good call too. It’s fresh and kind of cuts through the richness of the Alfredo.

I care a bit about how it looks, especially if people are coming over. A sprinkle of fresh parsley gives it a little color, and some extra parmesan on top never hurts.

I like to use a shallow bowl instead of a plate. The sauce pools around the pasta and just looks better, in my opinion.

Honestly, this dish is at its best right after you make it. The flavors are brightest when it’s still piping hot.

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