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Penne Chicken Alfredo

ChickenStove-Top
Time :35 minutes
Yield :6 servings
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The next time you want something creamy, cheesy, pasta-y, easy, and stay-at-homey, look no further! This done-in-a-jiffy, restaurant-quality Penne Chicken Alfredo will have you second guessing those out-of-the-house eatery vibes after just one bite. Don't overlook the rich, creamy sauce, the melty cheese, the juicy chicken, the tender pasta, and the relieving ease of this homemade delight. It is definitely the beginning of a new trend that you are sure to love. So, get your sweats on, pop open a bottle of your best, and celebrate the simple elegance of Penne Chicken Alfredo. Staying in never felt so good!
The next time you want something creamy, cheesy, pasta-y, easy, and stay-at-homey, look no further! This done-in-a-jiffy, restaurant-quality Penne Chicken Alfredo will have you second guessing those out-of-the-house eatery vibes after just one bite. Don't overlook the rich, creamy sauce, the melty cheese, the juicy chicken, the tender pasta, and the relieving ease of this homemade delight. It is definitely the beginning of a new trend that you are sure to love. So, get your sweats on, pop open a bottle of your best, and celebrate the simple elegance of Penne Chicken Alfredo. Staying in never felt so good!

Ingredients

For the chicken:

  • 2 tablespoons butter
  • 1 1/2 pounds chicken breast cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 (16-ounce) package penne pasta cooked
  • 1/4 cup fresh parsley
  • 1/4 cup parmesan cheese shredded

For the sauce:

  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 3 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup parmesan cheese shredded

Directions

  • In a large pan over medium-high heat, melt 2 tablespoons of the butter.
  • Add the chicken cubes to the melted butter and season both sides with 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, 1/2 teaspoon of the oregano, and 1/2 teaspoon of the basil.
  • Cook the chicken cubes until they reach an internal temperature of 165 degrees F, about 8-10 minutes.
  • Transfer the cooked chicken cubes to a paper-towel-lined plate and cover with foil to keep warm.
  • In the same pan over medium heat, melt the remaining butter.
  • Add the garlic to the melted butter and cook until the garlic begins to soften, about 1 minute.
  • Add 1/2 of the flour to the garlic butter and stir until it is incorporated. Add the remaining flour to the garlic butter and stir constantly.
  • Add the milk, a little bit at a time, to the flour mixture, stirring after each addition, until it is fully incorporated and the sauce begins to thicken.
  • Add the remaining salt, the remaining black pepper, the remaining oregano, and the remaining basil to the sauce mixture and stir well to incorporate.
  • Add 1/2 cup of the parmesan cheese to the sauce and stir until it has melted.
  • Add the cooked penne pasta and the cooked chicken to the sauce and toss to combine.
  • Add the parsley and the remaining parmesan to the pasta mixture and mix well.
  • Plate and serve.
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