Creamy Chicken Penne Alfredo

Grilled chicken strips in garlic-Parmesan cream sauce for ten

• Prep: 25 min
• Cook: 30 min
• Serves 8
• Difficulty: medium

Chicken breasts season and sear, then slice into strips. Penne tosses with a stabilized garlic-Parmesan cream sauce and finishes with parsley and cracked pepper.

Why crews like it: Alfredo night feels like a treat without leaving the hall. Chicken adds protein crews expect, and the sauce stays silky when held properly in a warm pan.

Ingredients

• 1.6 lb penne pasta
• 2.4 lb chicken breast
• 3.2 cups heavy cream
• 5.1 tbsp unsalted butter
• 5 cloves garlic cloves
• 1.6 cups grated Parmesan
• 2.6 tbsp olive oil
• 1 3/4 tsp kosher salt
• 7/8 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. Cook the penne: Boil penne in salted water until al dente, about 10 minutes. Reserve 2 cups pasta water before draining.
2. Sear the chicken: Season chicken with salt and pepper. Sear in olive oil over medium-high heat 6–7 minutes per side until internal temp reaches 165°F. Rest 5 minutes and slice. Target oven/smoker temperature: 165°F.
3. Build the sauce: Melt butter in a large pot, sauté garlic 1 minute. Pour in warmed cream and simmer gently 3 minutes—do not boil hard.
4. Finish the sauce: Whisk in Parmesan until melted and smooth. Thin with pasta water if too thick. Season with pepper.
5. Toss and serve: Add penne and sliced chicken to sauce off heat. Toss until coated. Garnish with parsley and serve immediately or hold warm.

Tonight's spread

• Alfredo with garlic bread and a simple mixed green salad.
• Extra cracked black pepper and Parmesan at the line.

Hall tips

• Nutmeg pinch in cream sauce adds depth without changing the classic profile.
• Broccoli florets blanched and folded in at the end makes this a full plate.
• If sauce tightens on hold, loosen with reserved pasta water, not more cream.

Meal prep

Warm cream before adding to the pan to reduce curdling risk. Reserve pasta water—it saves a broken sauce. Slice chicken after resting so juices stay in the meat.

Leftovers

• Reheat gently with pasta water in a covered pan on low heat.
• Bake leftovers in a dish topped with mozzarella for quick alfredo bake.

• Stock pot
• Large sauté pan
• Instant-read thermometer
• Whisk
• Tongs

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