Okay, let me tell you — this Chicken Alfredo Penne is my go-to dinner when I want something creamy and comforting but don’t want to feel weighed down afterward. I’ve tweaked the classic Alfredo sauce just enough to keep it on the healthier side without losing that rich, dreamy texture we all love. Imagine tender chicken, perfectly cooked penne pasta, and a silky sauce that clings to every bite. The best part? It’s surprisingly quick to put together, so you can get dinner on the table without stress. Trust me, once you try this version, it’ll become your weeknight favorite too!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
12 ounces penne pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
For the Sauce:
1 1/2 cups low-fat milk
1 tablespoon all-purpose flour
3/4 cup grated Parmesan cheese
2 tablespoons light cream cheese
Fresh parsley, chopped (for garnish)
How I Make It
Step 1:
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. While that’s cooking, season the chicken pieces with salt, pepper, and red pepper flakes if you like a little kick.
Step 2:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pan and set it aside.
Step 3:
Reduce the heat to medium and add minced garlic to the same skillet. Cook until fragrant, about 30 seconds—don’t let it burn!
Step 4:
Whisk the flour into the hot skillet with the garlic, then slowly pour in the milk, whisking continuously to avoid lumps. Let the mixture simmer gently for 3-4 minutes until it thickens slightly.
Step 5:
Stir in the Parmesan cheese and cream cheese until the sauce is smooth and creamy. Season with extra salt and pepper if needed.
Step 6:
Add the cooked chicken and drained penne pasta to the skillet. Toss everything together so the sauce coats every piece. Garnish with fresh parsley and serve immediately.
Variations & Tips
Swap penne for whole wheat or gluten-free pasta for different dietary needs.
Add steamed broccoli or sautéed spinach to sneak in some veggies.
Use grilled chicken for a smoky flavor and avoid sautéing.
For extra creaminess, stir in a tablespoon of Greek yogurt at the end.
Make it spicy by adding a pinch of cayenne pepper or a drizzle of hot sauce.
If the sauce gets too thick, thin it with a splash of pasta water or milk.
How I Like to Serve It
This Chicken Alfredo Penne shines as a cozy weeknight meal but also works beautifully for casual dinner parties. I love pairing it with a crisp Caesar salad or some roasted garlic bread to add crunch. During chilly evenings, a warm glass of white wine perfectly rounds out the experience.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a little milk to loosen the sauce if needed.
Closing: This recipe never fails to deliver that creamy, satisfying goodness while keeping things light enough to enjoy any night of the week.
