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–+ servings

Chicken Alfredo Penne Pasta

Rich, creamy Chicken Alfredo with penne—tender chicken tossed in a garlicky Parmesan Alfredo sauce that clings to every tube of pasta. An easy comfort-food dinner that comes together fast.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • Large pot (at least 4-quart)
  • Colander
  • Large skillet or frying pan (12-inch preferred)
  • cutting board
  • sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Tongs
  • Grater (for Parmesan)

Ingredients

  • 1 lb penne pasta
  • 1.5 lb boneless, skinless chicken breast Cut or slice as desired; rotisserie chicken can be substituted for speed
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 3 cloves garlic Minced (use 4 cloves if you love garlic)
  • 2 cups heavy cream Half-and-half or whole milk can be used for a lighter sauce (less thick)
  • 1.5 cups Parmesan cheese Freshly grated for best melting
  • 0.5 cup mozzarella cheese Optional, for extra creaminess
  • salt To taste
  • black pepper To taste
  • 0.25 tsp red pepper flakes Optional, for heat
  • 2 cups broccoli florets Optional add-in
  • 2 cups spinach Optional add-in
  • 2 tbsp fresh parsley Chopped, for finishing
  • 1 tbsp fresh basil Chopped, for finishing
  • 1 pinch ground nutmeg Optional seasoning for classic Alfredo flavor

Instructions

  • Bring a large pot of well-salted water to a boil. Cook the penne until al dente (about 8–10 minutes). Reserve 1 cup of pasta water, then drain.
  • While the pasta cooks, season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken until golden and cooked through, about 6–7 minutes per side (depending on thickness).
  • Transfer chicken to a plate and rest for 5 minutes, then slice into strips or bite-size pieces.
  • In the same skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute, just until fragrant (don’t brown it).
  • Pour in the heavy cream and bring to a gentle simmer. Reduce heat to maintain a low simmer and cook 2–3 minutes to slightly thicken.
  • Stir in the Parmesan (and mozzarella, if using) until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
  • If adding broccoli, stir it in now (steamed or quickly blanched works best). If using spinach, add it and toss just until wilted.
  • Add the drained penne to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until silky and saucy.
  • Add the chicken back to the skillet and toss to combine. Finish with parsley and basil, then serve immediately with extra Parmesan if you like.

Notes

Cheese tip: Freshly grated Parmesan melts smoothly; pre-grated can make the sauce grainy.
Make-ahead: Cook chicken up to 1 day ahead and refrigerate.
Leftovers: Refrigerate in an airtight container up to 3 days. Reheat gently on the stove with a splash of milk/cream to loosen the sauce.
Adjust thickness: Use reserved pasta water to thin the sauce—starch helps it cling to the pasta.

Nutrition

Calories: 1200kcal | Protein: 66g | Saturated Fat: 40g | Cholesterol: 240mg | Sodium: 1100mg