Alfredo Penne Pasta
Alfredo Penne Pasta is a rich, creamy, and comforting Italian classic that combines tender chicken, creamy Alfredo sauce, and perfectly cooked penne pasta. This dish is versatile and easy to customize, making it perfect for a weeknight dinner or a special family meal.
Ingredients
- For the Alfredo Sauce:
- 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
- Cream cheese room temperature, for extra creaminess
- For the Chicken and Pasta:
- 2 tablespoons unsalted butter
- 1 ½ lb 680 g 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 455 g cooked penne pasta, drained
- ¼ cup fresh parsley 10 g
- ¼ cup shredded parmesan cheese 25 g
- Additional Ingredients Optional:
- 2 tablespoons extra virgin olive oil
- 1 small shallot finely diced
- ¼ cup dry white wine
- 2 cups chicken broth
- 2.5 cups milk
- ¾ cup shredded or grated parmesan cheese plus more for serving
- 2 tablespoons freshly chopped flat-leaf parsley
- Italian-style breadcrumbs optional, for serving
- Crushed red pepper flakes optional, for serving
Instructions
- Step 1: Boil the Pasta
- Bring a large pot of salted water to a boil.
- Add the uncooked penne pasta and cook it al dente according to the package directions.
- Once cooked, drain the pasta, reserving a small amount of pasta water for later.
- Step 2: Prepare the Alfredo Sauce
- In a skillet over medium heat, melt butter and add minced garlic. Sauté for 2-3 minutes until fragrant.
- Stir in the flour and cook for another 1-2 minutes.
- Slowly pour in the milk and whisk until smooth.
- Add cream cheese and stir until melted and combined.
- Stir in shredded parmesan cheese and continue stirring until the cheese has fully melted into the sauce. Reduce heat to low and let the sauce thicken slightly.
- Step 3: Cook the Chicken
- In another large skillet, heat olive oil over medium heat.
- Add cubed chicken and season with oregano, basil, salt, and pepper.
- Cook for 8-10 minutes until the chicken is cooked through and golden brown. Remove from heat and set aside.
- Step 4: Combine Pasta and Sauce
- Add the cooked penne pasta to the Alfredo sauce and stir well to coat the pasta with the sauce.
- If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Step 5: Final Touches
- Return the cooked chicken to the skillet with the pasta and sauce.
- Stir to combine everything and ensure the chicken is heated through.
- Sprinkle with fresh parsley and additional shredded parmesan cheese before serving.
Notes
- Storage: Store leftover Alfredo Penne Pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, add a splash of milk or cream to loosen the sauce and microwave or reheat on the stovetop. Stir occasionally for even warming.