Chicken Alfredo Penne Pasta Recipe

This creamy, rich Chicken Alfredo Penne Pasta is made with heavy cream, parmesan cheese, and tender chicken, ready in 30 minutes. Watching the hot, garlicky cream sauce melt together and cling to the ridges of the pasta is deeply satisfying. I love how easily this comes together on a busy weeknight.

Restaurant-Quality At Home

I used to think a proper alfredo sauce required professional kitchen skills to avoid a split or grainy texture. I learned the hard way that using pre-grated cheese from a tub is usually the culprit for a ruined sauce.

Now, I always buy a block of real parmesan and grate it myself right before cooking. The result is a velvety smooth sauce that rivals any Italian restaurant chain.

Chicken Alfredo Penne Pasta Ingredients

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 lb dry penne pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups freshly grated parmesan cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

How To Make Chicken Alfredo Penne Pasta

1. Cook the pasta: Boil a large pot of salted water and cook the penne according to package instructions until al dente, reserving half a cup of pasta water before draining.
2. Sear the chicken: In a large skillet over medium-high heat, melt one tablespoon of butter and cook the chicken pieces until golden brown and cooked through, about 5-7 minutes, then remove and set aside.
3. Start the sauce: Reduce heat to medium-low, add the remaining butter and minced garlic to the skillet, and cook for one minute until fragrant.
4. Simmer the cream: Pour in the heavy cream, season with salt and pepper, and let it simmer gently for 2-3 minutes until slightly thickened.
5. Melt the cheese: Remove the skillet from the heat and gradually whisk in the freshly grated parmesan cheese until the sauce is completely smooth.
6. Toss and serve: Add the cooked chicken and penne to the sauce, tossing well to coat, splashing in reserved pasta water if needed, and garnish with parsley.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
• Remove from heat: Always take your pan off the stove before adding the parmesan to prevent the sauce from breaking and separating.
• Save pasta water: The starchy water acts as a binder, helping the creamy sauce cling beautifully to the penne.

What To Serve With Chicken Alfredo Penne

A crisp green salad dressed with a sharp vinaigrette cuts through the richness of the creamy sauce perfectly. I also recommend serving warm garlic bread on the side to mop up any leftover alfredo from your bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or water to revive the creamy texture. I do not recommend freezing this dish, as the cream sauce will separate.

FAQs

Can I use half and half instead of heavy cream?
You can, but the sauce will be noticeably thinner and less rich. You may need to simmer it longer to reduce the liquid.

Why did my alfredo sauce curdle?
This usually happens if the heat is too high when adding the cheese. Always remove the pan from the heat first.

Can I use a different type of pasta?
Absolutely. Fettuccine, rigatoni, or even farfalle work wonderfully with this creamy sauce.

Nutrition

• Calories: 680 kcal
• Total Fat: 38 g
• Saturated Fat: 22 g
• Cholesterol: 165 mg
• Sodium: 650 mg
• Total Carbohydrate: 45 g
• Protein: 35 g

Try More Recipes:

• Creamy Chicken Parmesan Pasta Recipe
• Parmesan Crusted Chicken Pasta in Garlic Cream Sauce Recipe
• Chicken Mushroom Pasta Recipe

Chicken Alfredo Penne Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy, velvety Chicken Alfredo Penne Pasta features tender seared chicken, minced garlic, and freshly grated parmesan cheese, ready in just 30 minutes. This foolproof weeknight dinner creates a luxurious restaurant-style meal right in your own kitchen without any complicated steps.

Ingredients

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)

• 1 lb dry penne pasta

• 4 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 1/2 cups heavy cream

• 1 1/2 cups freshly grated parmesan cheese

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tbsp fresh parsley, chopped

Directions

• 1. Cook the pasta: Boil a large pot of salted water and cook the penne according to package instructions until al dente, reserving half a cup of pasta water before draining.
• 2. Sear the chicken: In a large skillet over medium-high heat, melt one tablespoon of butter and cook the chicken pieces until golden brown and cooked through, about 5-7 minutes, then remove and set aside.
• 3. Start the sauce: Reduce heat to medium-low, add the remaining butter and minced garlic to the skillet, and cook for one minute until fragrant.
• 4. Simmer the cream: Pour in the heavy cream, season with salt and pepper, and let it simmer gently for 2-3 minutes until slightly thickened.
• 5. Melt the cheese: Remove the skillet from the heat and gradually whisk in the freshly grated parmesan cheese until the sauce is completely smooth.
• 6. Toss and serve: Add the cooked chicken and penne to the sauce, tossing well to coat, splashing in reserved pasta water if needed, and garnish with parsley.