Fork Weekly
Chicken alfredo is the pasta everyone orders out but rarely makes at home — which is a shame, because a real alfredo is just butter, cream, garlic and parmesan, and it comes together in the time the pasta boils.
The trick to a glossy, clingy sauce is finishing the penne right in the pan with a splash of starchy pasta water, so the sauce emulsifies and coats every piece instead of pooling at the bottom of the bowl.
Creamy Chicken Alfredo Penne
Golden seared chicken tossed with penne in a silky garlic-parmesan alfredo — a comforting, restaurant-style pasta dinner in one pan in 30 minutes.
Ingredients
For the chicken
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt and black pepper
For the pasta and sauce
- 12 oz (340 g) penne
- 3 tbsp butter
- 4 cloves garlic, minced
- 1.5 cups (360 ml) heavy cream
- 1 cup (90 g) grated parmesan
- Chopped parsley, to serve
Instructions
- Bring a large pot of salted water to a boil. Cook the penne until al dente, reserving 1 cup of pasta water before draining.
- Meanwhile, season the chicken with garlic powder, salt and pepper. Sear in the olive oil over medium-high, 5–6 minutes per side, until 165°F (74°C) inside. Rest 5 minutes, then slice.
- In the same pan, melt the butter over medium and cook the garlic 30 seconds until fragrant.
- Pour in the cream and simmer 3–4 minutes until slightly thickened, then whisk in the parmesan until smooth.
- Add the drained penne and toss to coat, loosening with pasta water until the sauce is glossy and clings.
- Fold in the sliced chicken, season to taste, and serve with parsley and extra parmesan.
Recipe notes & tips
- Sear the chicken in the same pan you'll build the sauce in — the browned bits add flavor.
- Fresh-grated parmesan melts smoothly; pre-grated can turn the sauce grainy.
- Reserved pasta water is the secret to a sauce that coats rather than clumps.
712 kcalCalories
45 gProtein
62 gCarbs
34 gFat