Penne Chicken Alfredo: Creamy Italian Pasta
Choose boneless, skinless chicken breast for this penne chicken alfredo to ensure the meat cooks quickly and evenly. Pat the meat dry before searing to get a golden colour. Use a large skillet to allow the chicken to brown without crowding the pan, which prevents steaming. Heat the oil until hot so the meat sears immediately.
This dish combines 340 g penne pasta with a sauce made from whole milk, butter, and flour. You whisk the flour into butter to form a roux, which prevents the sauce from curdling during the simmer. Stir in the grated Parmesan off-heat to avoid graininess and keep the texture silky. The result is a hearty dinner that takes 35 minutes from start to finish.
Penne Chicken Alfredo: Creamy Italian Pasta
Recipe cardIngredients
Watch how it's made
Instructions
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Sear the chicken
Heat your skillet over medium heat and add the olive oil. Pat the chicken breast dry and season with salt and pepper. Sear the meat for 3–4 minutes per side until golden and it reaches 74°C (165°F) to ensure it is cooked through.
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Create the roux
Lower the heat to medium-low and melt the 30g butter cubes in the same skillet. Whisk in the flour and cook for 1 minute until lightly golden. This step prevents the finished sauce from curdling.
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Build the sauce
Gradually pour in the milk while whisking continuously to keep the texture smooth. Stir in the minced garlic, Italian seasoning, salt and pepper. Simmer for 5 minutes until the sauce thickens.
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Finish the cream
Stir in the melted butter and grated Parmesan. You must add the cheese off-heat so the sauce stays silky. This prevents the cheese from separating or becoming grainy.
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Reheat the chicken
Return the cooked chicken to the skillet. Heat it for 2 minutes. This allows the meat to absorb the savoury flavours of the sauce.
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Combine and serve
Add the drained penne to the pan. Toss the pasta until every strand is evenly coated in the creamy sauce. Serve immediately and garnish with chopped parsley.
Avoid adding Parmesan while the sauce is boiling. If the sauce becomes grainy or breaks, the heat was too high. To fix a sauce that has thickened too much, stir in a small amount of milk until you reach a smooth consistency.
What to serve with it
Pair this dish with a crisp green salad tossed in lemon vinaigrette to cut through the richness of the sauce. Serve it alongside garlic herb focaccia for a more substantial meal. You may finish the plates with a light sprinkle of extra Parmesan and a squeeze of fresh lemon for brightness.
Storing and reheating
Allow the pasta to cool to room temperature within 2 hours before sealing. Store the meal in an airtight container in the freezer for up to 3 days. Reheat the portions gently on the stove. Add a small amount of milk during reheating to loosen the thickened sauce.
Nutrition per serving
- Calories
- 610
- Protein
- 34.2 g
- Carbs
- 48.5 g
- Fat
- 31.8 g
- Fiber
- 2.1 g
- Sugar
- 8.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I use penne pasta for Chicken Alfredo?
Yes. Penne is an excellent choice because its hollow centre and ridges hold the creamy sauce better than smooth pasta shapes, ensuring every bite is well coated.
What is the secret to good Alfredo?
Control the temperature of the cheese. Stir the Parmesan in off-heat to prevent the proteins from clumping, which keeps the sauce silky and prevents a grainy texture.
What is the best Chicken Alfredo recipe ever made with heavy cream?
For a richer version, replace the 500 ml of milk with heavy cream. This increases the fat content, creating a denser and more velvety sauce than the milk-based roux.
How do I make Chicken Alfredo penne with jar sauce?
No. For the best results, follow the roux method using butter, flour, and milk. Jar sauces often lack the fresh garlic and precise thickness provided by a homemade base.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
