Creamy Alfredo Penne
Garlicky, creamy alfredo coats the al dente penne in this family-favorite dish. The crispy, Italian seasoned chicken is the perfect pair to go with it and provides the ultimate comfort meal. This is the classic dish we all know and love, except it’s packed with extra flavor andis ultra-creamy.
Yields5 servings
Ingredients
- For the Pasta
- 1 lb (454 g) uncooked penne pasta
For the Chicken- 1/2 tablespoon (4 g) all-purpose flour
- 1 teaspoon dried oregano, plus more for serving
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt, to taste
- 1 lb (454 g) chicken breast, sliced into thin, ¼" (6-mm) strips
- 1 1/2 tablespoon (23 ml) olive oil
For the Alfredo Sauce- 1/4 cup (57 g) butter
- 1 tablespoon (8 g) crushed garlic
- 2 cups (480 ml) heavy cream
- 2 tablespoons (29 g) cream cheese
- 1 1/2 cup (150 g) freshly grated
- Parmesan cheese, plus more for serving
- 2 tablespoons (6 g) garlic powder
- 3/4 teaspoon freshly cracked pepper
- Salt, to taste
- Crushed red pepper flakes (optional)
Directions
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Cook the pasta in boiling salted water until al dente.
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To prepare the chicken, in a large bowl, mix together the flour, oregano, garlic powder, pepper and salt. Toss the chicken in the mixture. Heat the olive oil in a deep-sided skillet and using tongs, place the chicken in. Pan fry on each side for 2 minutes, or until golden and crispy. Remove the chicken and set aside.
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To make the sauce, melt the butter over medium-high heat in the same pot the chicken was cooked in. Add the crushed garlic and cook until fragrant. Add the heavy cream and cream cheese and let this simmer for 3 to 5 minutes, or until it’s thickened. Add the Parmesan cheese, garlic powder, pepper and salt, and mix until the cheese has melted. Simmer for 2 minutes, and then add the pasta and chicken. Gently fold this together and let it simmer for 1 minute. Serve immediately and top with Parmesan, oregano and red pepper flakes (if using).
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