This isn't your average boxed Alfredo. This recipe takes classic penne chicken Alfredo to the next level, delivering a rich, creamy, and utterly satisfying meal that will have everyone asking for seconds. Forget the jarred sauces; this homemade version is surprisingly easy and boasts a flavor that's simply unforgettable.
What Makes This Penne Chicken Alfredo Recipe Special?
We've crafted this recipe to be both delicious and easy to follow, even for novice cooks. We're skipping the shortcuts and focusing on fresh, high-quality ingredients to deliver a truly exceptional taste. The key is in building layers of flavor, starting with perfectly cooked chicken and finishing with a luscious, homemade Alfredo sauce that's both creamy and light. We’ll also tackle some common questions you might have about making this dish.
Ingredients You'll Need:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
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For the Alfredo Sauce:
- 1 cup (2 sticks) unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese (freshly grated is best!)
- 1/4 cup grated Pecorino Romano cheese (optional, but adds a fantastic salty bite)
- Salt and freshly ground black pepper to taste
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For the Pasta:
- 1 lb penne pasta
Instructions:
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Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt, pepper, garlic powder, and onion powder. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
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Prepare the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
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Combine Ingredients: Pour in heavy cream and bring to a simmer. Reduce heat to low and gradually whisk in Parmesan and Pecorino Romano cheeses until completely melted and smooth. Season with salt and pepper to taste. Stir in the cooked chicken.
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Cook the Pasta: While the sauce simmers, cook penne pasta according to package directions until al dente. Drain the pasta and add it directly to the skillet with the chicken and Alfredo sauce. Toss to coat evenly.
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Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Frequently Asked Questions (FAQs)
Can I use different types of pasta?
While penne is traditional, you can certainly use other pasta shapes like fettuccine, rotini, or even farfalle. Choose a pasta that will hold the creamy sauce well.
How can I make the Alfredo sauce smoother?
If your sauce is a bit lumpy, you can whisk it vigorously while it simmers or use an immersion blender for a perfectly smooth consistency.
Can I make this recipe ahead of time?
The sauce is best served fresh, but you can cook the chicken and prepare the sauce separately ahead of time. Store them separately in the refrigerator and combine them just before serving with the freshly cooked pasta. Reheating the sauce may slightly alter its consistency.
What can I add to make it more flavorful?
Consider adding a pinch of red pepper flakes for a hint of spice, or some fresh herbs like basil or thyme for a brighter flavor profile. Sun-dried tomatoes would also be a delicious addition!
Is this recipe gluten-free?
No, this recipe is not gluten-free as it uses wheat-based pasta. To make it gluten-free, substitute gluten-free penne pasta.
Tips for Success:
- Use fresh Parmesan cheese: Pre-grated cheese often contains cellulose, which can affect the texture of the sauce.
- Don't overcook the pasta: Al dente pasta is key for the best texture.
- Taste and adjust seasoning: Seasoning is crucial, so taste the sauce before serving and adjust salt and pepper as needed.
This creamy Penne Chicken Alfredo is a guaranteed crowd-pleaser. Give it a try, and let us know how it turns out! Enjoy!
