This is the perfect dinner for those nights you just don’t want to do dishes—but still want something totally indulgent and delicious! Tender and juicy chicken adds the perfect punch of protein and perfectly cooked noodles are full of creamy, garlicky flavor. Together it’s a match made in pasta heaven that your whole family will love.
The best part is there are no weird ingredients and no complicated steps. Just a tasty and comforting dinner on the table in less than an hour. I make this alfredo sauce recipe a few times every month and my family always eats it right up. Give it a try!
5 pounds boneless skinless chicken breasts
Salt and pepper
2 tbps unsalted butter
1 tsp minced garlic or 1 tsp garlic powder
4 cups chicken broth
1 pound penne pasta
1 ½ cups heavy cream or half and half (warm)
1 cup fresh grated parmesan plus extra for serving if desired
¼ cup chopped fresh parsley or 1-2 tsp dried parsley for garnish
Cut chicken breasts into roughly 1 inch chunks and season to taste with salt and pepper.
Melt butter in large skillet over medium high heat. Cook the chicken until lightly brown on the outside but still a little underdone (about 4-5 minutes). Remove chicken and set aside.
Add the fresh garlic (if using) and sauté for 30 seconds then turn to high heat and add the chicken broth (if using garlic powder just add broth and powder at the same time), scraping up the browned bits from the bottom of the pan. Turn to medium heat and simmer broth for 5 minutes. Then add pasta and simmer until it starts to soften – 7 to 9 minutes. Then stire in the cream and add the chicken. Cover and simmer, stirring occasionally, until pasta is tender most of the liquid is absorbed and the chicken is cooked through—about 5 minutes.
Stir in parmesan until melted.
Serve with fresh or dried parsley.
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Quick tip: To add a veggie boost stir in steamed broccoli or spinach with the parmesan cheese.