Chicken Penne Pasta With Alfredo Sauce Recipe: Garlicky Parmesan Coated Noodles

This professional recipe combines tender chicken, al dente penne, and a velvety alfredo sauce for a restaurant-quality meal at home.

The secret lies in the balance of garlic, parmesan, and cream, creating a smooth, flavorful sauce that clings perfectly to each noodle.

Ingredients for Chicken Penne Pasta with Alfredo Sauce

Professional ingredients create restaurant-quality chicken penne with velvety alfredo at home.

The Parmesan is non-negotiable here—Parmigiano-Reggiano from a wedge delivers the authentic flavor and texture that pre-grated simply cannot. For the chicken, air-chilled breasts (available at Whole Foods or specialty grocers) have superior texture. The heavy cream should be ultra-pasteurized for stability, and organic brands often provide better mouthfeel. Fresh garlic is essential; those jarred minced versions lack the necessary pungency for this sauce.

No heavy cream? Full-fat coconut milk can substitute in a pinch (though the flavor profile shifts). Fresh out of Parmesan? Pecorino Romano at two-thirds the amount offers a sharper alternative. For a lighter version, half-and-half plus a cornstarch slurry mimics the cream’s body. The nutmeg may seem optional, but a pinch enhances the cheese’s depth—don’t skip it. Dried parsley won’t cut it for garnish; fresh is mandatory.

The sauce will thicken as it cools, so serve immediately. Leftovers keep 3-4 days refrigerated in an airtight container, though the pasta may absorb additional sauce. For best results, reheat gently with a splash of milk. The chicken can be pre-cooked and stored separately for up to 2 days before assembling the dish.

Step-by-Step Instructions for Chicken Penne Pasta With Alfredo Sauce

Master this technique for perfectly creamy, restaurant-quality pasta at home.

Step 1: Prepare and Cook the Chicken

Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces and pat them dry with paper towels. This ensures even cooking and prevents steaming in the pan.

Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, season with half the 1 tsp salt and all the 0.5 tsp ground black pepper, and cook for 5-6 minutes until golden brown and cooked through. Transfer to a plate and set aside.

Don’t overcrowd the pan—work in batches if needed. The chicken should sizzle when it hits the oil, not steam. Undercooked chicken will finish in the sauce, but it’s safer to cook it through now.

Step 2: Create the Alfredo Sauce Base

In the same skillet, reduce heat to medium and melt the 0.5 cup unsalted butter. Add the 6 cloves garlic cloves and sauté for 30-45 seconds until fragrant but not browned.

Whisk in the 2 tbsp all-purpose flour and cook for 1-2 minutes to eliminate the raw flour taste. This creates a roux that will thicken your sauce. Gradually pour in the 2 cups heavy cream and 0.5 cup whole milk, whisking constantly to prevent lumps.

Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but still be pourable.

Step 3: Finish the Sauce and Combine

Reduce heat to low and stir in the 1.5 cups parmesan cheese, 0.25 tsp nutmeg, and remaining salt. Continue stirring until the parmesan melts completely and the sauce becomes smooth and creamy.

Taste and adjust seasoning if needed. The nutmeg adds depth without overpowering—use a light hand. Add the cooked chicken back to the skillet and stir to coat with the sauce. Let it warm through for 2-3 minutes.

Step 4: Cook Pasta and Assemble

While the sauce finishes, cook the 12 oz penne pasta in boiling salted water until al dente according to package instructions. Drain well, reserving ½ cup of pasta water.

Add the drained pasta to the skillet with the chicken and sauce. Toss everything together, adding reserved pasta water 1 tablespoon at a time as needed to reach your desired consistency. The starch in the pasta water helps the sauce cling beautifully to the noodles.

Garnish with the 0.25 cup fresh parsley and serve immediately while hot. The parsley adds a fresh contrast to the rich sauce.

Best Sauces and Condiments for This Dish

Classic Alfredo Enhancers

A splash of fresh lemon juice brightens the rich sauce—just 1-2 teaspoons right before serving cuts through the creaminess beautifully. I also love stirring in ½ cup grated pecorino alongside the parmesan for extra depth. 💫

Herb Infusions

For an aromatic twist, add 1 tablespoon fresh thyme leaves or 1 teaspoon dried Italian seasoning to the simmering sauce. The herbs complement the garlic without overpowering. Fresh basil ribbons at the end add a pop of color and summery flavor.

Spicy Kick

Red pepper flakes add heat that balances the creamy sauce. Start with ¼ teaspoon and adjust to taste. For a smoky version, stir in ½ teaspoon smoked paprika with the garlic. I find this works especially well with grilled chicken.

Umami Boosters

A dash of Worcestershire sauce (1 teaspoon) adds savory complexity. Anchovy paste might sound unusual, but ½ teaspoon melts into the sauce undetectably, deepening the parmesan flavor. These are my secret weapons for restaurant-quality depth.

Fresh Toppings

Beyond parsley, try sun-dried tomatoes or toasted pine nuts for texture contrast. A sprinkle of freshly cracked black pepper at the table lets guests customize. I always keep extra parmesan on the table for those who want more. 🧀

Creamy Variations

For extra richness, stir in 2 ounces cream cheese with the parmesan. A dollop of mascarpone makes the sauce ultra-velvety. Both melt smoothly and add luxurious body without thinning the sauce.

Frequently Asked Questions