Description
A rich and creamy chicken Alfredo pasta dish made with tender chicken, buttery sauce, and al dente pasta. This indulgent Italian-American recipe is free of alcohol and pork-based ingredients, relying on Parmesan and golden butter for deep, cheesy flavor.
Ingredients
Chicken Breasts – 1.5 pounds (2.5cm thick)
Unsalted Butter – 1/2 cup (substitute 1/4 cup oil)
Heavy Cream – 1/2 cup (or 1/2 cup milk)
Parmesan Cheese – 1 cup (freshly grated)
Dried Italian Seasoning – 1/2 tsp
Salt – 1 tbsp, plus salt to taste
Penne Pasta – 1 pound (or rigatoni)
Water – 4 quarts
Instructions
Boil 4 quarts water in a Dutch oven with 1 tbsp salt.
Cut chicken breasts horizontally into 1/4″ slices.
Toss chicken with 1/2 tsp dried Italian seasoning and set aside.
Bring pasta water to a boil, add penne pasta, and cook 2 minutes less than package instructions.
Reserve pasta cooking water in a measuring cup.
In a skillet, melt butter over medium-low heat.
Whisk in flour for 2 minutes to cook the flour taste.
Gradually pour in heavy cream (or milk) while whisking constantly.
Add Parmesan cheese gradually, stirring until smooth and creamy.
Add cooked chicken to the sauce and coat thoroughly.
Pour hot pasta into the pan and stir, adding 1-2 cups of reserved pasta water as needed to create a silky sauce.
Taste and adjust with additional salt or fresh cracked pepper as needed.
Notes
Use room temperature chicken for even cooking.
For a lighter version, substitute butter with 1/4 cup olive oil.
Artisanal shredded Parmesan melts more smoothly than store-bought versions.
Cashew milk can be used as a non-dairy alternative.
For deeper flavor, substitute chicken breasts with roasted chicken thighs.
- Prep Time: 15
- Cook Time: 40
- Category: Baking
- Method: Cooking & Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 200mg