The first time I made Alfredo from a jar, my oldest kid asked why it tasted like nothing. Fair question. Jarred sauce is mostly water and salt, and the good stuff takes about five extra minutes on the stove. So this is the version I make now: cubed chicken browned in butter, penne, and a cream sauce built right in the same pan.
You need 2 tablespoons of butter to start the chicken and another 2 for the sauce. That's it for the fat, plus 2 cups of milk and 1/2 cup of Parmesan doing the heavy lifting. Six servings, one pan, one pot for the pasta.
One thing I'll say up front, because I've burned garlic doing this: keep the heat at medium when the garlic goes in. It softens in about a minute and turns bitter fast if the pan is screaming hot.
Step-by-Step Instructions
1. Sear the seasoned chicken
Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the cubed chicken and season with 1/2 teaspoon each salt, pepper, oregano, and basil. Cook 8 to 10 minutes, turning so the pieces brown on more than one side. The chicken is done when it hits 165F on a thermometer. Move it to a plate.
2. Soften the garlic
Drop the heat to medium and melt the last 2 tablespoons of butter in the same pan. Add the minced garlic and cook about a minute, until it smells sweet and looks soft. Don't let it brown.
3. Build the flour base
Stir in the flour, half at a time, until it disappears into the butter and garlic. You're making a loose paste. Scrape the browned bits off the bottom of the pan as you go, since that's where the flavor lives.
4. Add the milk and thicken
Pour in the milk in a few additions, stirring between each one. Keep stirring as it heats. In about 5 minutes it should coat the back of a spoon. Season with 1/2 teaspoon each salt, pepper, oregano, and basil.
5. Melt in the Parmesan
Add 1/2 cup of shredded Parmesan and stir until it's gone, about a minute. If the sauce looks grainy, take the pan off the heat and keep stirring.
6. Toss everything together
Put the cooked penne in a large bowl and pour the sauce over it. Add the chicken and toss well. Scatter in the parsley and the last 1/4 cup of Parmesan, then toss once more.
7. Serve it hot
Spoon it into bowls while the sauce is still loose. It sets up quickly as it cools.
Variations
Swap the chicken for shrimp
sear 1 1/2 pounds of peeled shrimp for 2 to 3 minutes a side instead of the 8 to 10 for chicken.
- Add 2 cups of steamed broccoli florets when you toss everything together. It stretches six servings to seven or eight.
- Use whole wheat penne. The sauce is thick enough to hold onto it, and nobody notices the swap.
- Stir in a pinch of red pepper flakes with the garlic if you want a little heat.
Pro Tips
How to Store Easy Chicken Alfredo Penne
Refrigerator
Keep it in a sealed container for up to 3 days. The sauce thickens in the fridge, so expect a firmer texture the next day.
Freezer
Freeze in portions for up to 2 months. The pasta softens a bit on thaw, so it's better as a quick lunch than a dinner party.
Reheating
Warm it gently on the stove or in the microwave with a splash of milk. Heat until it's steaming and reaches 165F throughout.
Frequently Asked Questions
Q: How do I know the chicken is cooked without cutting into every piece?
Use an instant-read thermometer in the thickest piece. It should read 165F. Color alone won't tell you, since browned chicken can still be pink inside.
Q: Can I make the sauce ahead?
You can make it up to a day ahead and keep it covered in the fridge. Reheat it slowly over low heat with a splash of milk, since it will be thick and set.
Q: Why did my sauce turn out lumpy?
Usually the milk went in too fast or the pan was too hot. Add milk a little at a time, stirring the whole way, and keep the heat at medium.
Q: Can I use half and half instead of milk?
Yes, and the sauce will be richer and thicker. Use the same 2 cups and expect it to tighten up faster, so watch the heat.
Q: Does this reheat well?
It does, with a splash of milk. The pasta soaks up sauce overnight, so the leftovers are a bit drier than the first night. That's normal.
Easy Chicken Alfredo Penne – Creamy 45-Minute Dinner
Tender chicken and penne in a garlicky Parmesan Alfredo sauce you make from scratch in one pan. Six servings, ready in about 45 minutes.
Ingredients
Instructions
- 1Sear the seasoned chicken — Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the cubed chicken and season with 1/2 teaspoon each salt, pepper, oregano, and basil. Cook 8 to 10 minutes, turning so the pieces brown on more than one side. The chicken is done when it hits 165F on a thermometer. Move it to a plate.
- 2Soften the garlic — Drop the heat to medium and melt the last 2 tablespoons of butter in the same pan. Add the minced garlic and cook about a minute, until it smells sweet and looks soft. Don't let it brown.
- 3Build the flour base — Stir in the flour, half at a time, until it disappears into the butter and garlic. You're making a loose paste. Scrape the browned bits off the bottom of the pan as you go, since that's where the flavor lives.
- 4Add the milk and thicken — Pour in the milk in a few additions, stirring between each one. Keep stirring as it heats. In about 5 minutes it should coat the back of a spoon. Season with 1/2 teaspoon each salt, pepper, oregano, and basil.
- 5Melt in the Parmesan — Add 1/2 cup of shredded Parmesan and stir until it's gone, about a minute. If the sauce looks grainy, take the pan off the heat and keep stirring.
- 6Toss everything together — Put the cooked penne in a large bowl and pour the sauce over it. Add the chicken and toss well. Scatter in the parsley and the last 1/4 cup of Parmesan, then toss once more.
- 7Serve it hot — Spoon it into bowls while the sauce is still loose. It sets up quickly as it cools.
Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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