Chicken Alfredo Recipe Penne: Rich Parmesan Sauce With Al Dente Pasta

This recipe delivers a restaurant-quality chicken alfredo that’s rich without being heavy. The penne holds the creamy parmesan sauce perfectly, while the chicken adds hearty satisfaction.

With simple ingredients and precise timing, you’ll achieve al dente pasta and a velvety sauce that clings to every bite. It’s a foolproof method for a classic dish.

Ingredients for Chicken Alfredo Recipe Penne

Restaurant-quality ingredients create this creamy, satisfying pasta dish with tender chicken and velvety sauce.

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The Parmesan must be Parmigiano-Reggiano—pre-grated lacks the melt and depth. Whole Foods or Costco carry good wedges at reasonable prices. For the penne, De Cecco or Barilla hold sauce best. Chicken breasts should be uniform thickness (pound them yourself) to ensure even cooking. Heavy cream is non-negotiable here—light cream or half-and-half won’t achieve the same velvety texture.

No heavy cream? Full-fat coconut milk works in a pinch (flavor will differ slightly). Need a gluten-free option? Gluten-free penne and cornstarch instead of flour for thickening. Fresh garlic is essential—jarred minced garlic has a harsh, metallic taste. For extra richness, replace half the butter with mascarpone cheese. The milk can be any percentage, but whole produces the creamiest sauce.

This reheats well but may thicken—add a splash of milk when warming. Stores in the fridge for 3-4 days (sauce may separate slightly). Freezes beautifully for up to 3 months. Garnish with parsley just before serving to preserve color and freshness.

Step-by-Step Instructions for Chicken Alfredo Penne

Master this technique for a velvety sauce and perfectly cooked pasta every time.

Step 1: Sear and Cook the Chicken Breasts

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. While heating, season the 1.5 lb boneless skinless chicken breasts with 1.5 tsp kosher salt and 0.5 tsp freshly ground black pepper.

Add the chicken to the hot pan and cook for 5-6 minutes per side, undisturbed, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch thick strips.

Step 2: Create the Roux for the Alfredo Base

In the same skillet, reduce heat to medium and melt the 0.5 cup unsalted butter. Add the 4 cloves minced garlic cloves and sauté for 30-45 seconds until fragrant but not browned.

Sprinkle in the 2 tbsp all-purpose flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. The mixture should form a smooth paste that bubbles gently—this is your roux. Don’t let it darken; light golden is perfect.

Step 3: Build the Velvety Parmesan Sauce

Gradually pour in the 2 cups heavy cream and 0.5 cup whole milk, whisking continuously to prevent lumps. Increase heat to medium-high and bring to a gentle simmer, stirring often, for 3-4 minutes until the sauce begins to thicken.

Reduce heat to low and stir in the 1.5 cups parmesan cheese, a handful at a time, allowing each addition to melt completely before adding more. Continue until the sauce is smooth, creamy, and coats the back of a spoon. Taste and adjust seasoning if needed.

Step 4: Combine with Pasta and Chicken

Meanwhile, cook the 12 oz penne pasta in salted boiling water until al dente according to package instructions. Reserve 1 cup of pasta water, then drain well.

Add the cooked pasta to the Alfredo sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches your desired consistency. Fold in the sliced chicken and heat through for 1-2 minutes.

Step 5: Garnish and Serve Immediately

Transfer the chicken alfredo penne to serving plates or a large bowl. Sprinkle with the 0.25 cup chopped fresh parsley and additional freshly ground black pepper to taste.

Serve immediately while hot—the sauce will thicken as it cools. Each portion should have a generous amount of sauce clinging to the pasta, tender chicken pieces, and a vibrant green garnish for contrast.

Creative Variations of This Recipe

Lighter Version

Swap heavy cream for half-and-half and reduce butter to ¼ cup. Add ½ cup low-sodium chicken broth to maintain creaminess. The result is still rich but with 30% fewer calories. I use this when craving comfort without the guilt. 💪

Garlic Lover’s Twist

Double the garlic to 8 cloves and roast 4 cloves with the chicken. Blend the roasted garlic into the sauce for a deeper, sweeter flavor. This variation became my husband’s favorite after one taste.

Sun-Dried Tomato

Add ½ cup chopped sun-dried tomatoes when combining pasta and sauce. Their tangy sweetness cuts through the richness beautifully. Use oil-packed tomatoes and pat dry to avoid excess oil in the sauce.

Spinach Alfredo

Stir in 2 cups fresh baby spinach to the sauce just before adding pasta. The heat wilts it perfectly in 30 seconds. This adds color and nutrients without overpowering the dish. 🥗

Bacon and Mushroom

Cook 4 slices crispy bacon and 1 cup sliced mushrooms with the chicken. The smoky, earthy flavors create a gourmet twist. I recommend thick-cut bacon for better texture.

Cajun Kick

Season the chicken with 1 tbsp Cajun spice blend before cooking. Add ½ tsp cayenne to the sauce for heat. This Southern-inspired version packs serious flavor. 🔥

Frequently Asked Questions