Chicken Alfredo

Ingredients

• 680 g (1 1/2 pounds)boneless chicken breast
• 3 teaspoons, dividedsalt
• 1 1/2 teaspoons, dividedblack pepper
• 1 tablespoonItalian seasoning
• 2 tablespoonsvegetable oil
• 454 g (16 ounces)penne
• 4 tablespoonsbutter
• 150 g (1 cup)onion, minced
• 4 clovesgarlic, minced
• 227 g (8 ounces)mushrooms, sliced
• 40 g (1/3 cup)plain flour
• 710 ml (3 cups)milk
• 240 ml (1 cup)half-and-half
• 75 g (3/4 cup)Parmesan cheese
• 113 g (4 ounces)cream cheese, at room temperature
• 227 g (8 ounces)Mozzarella cheese
• 3Roma tomatoes, seeded and diced

Instructions

1. 1

   Season the chicken

   Cut the chicken into 2.5 cm (1-inch) cubes. Toss it with 1 teaspoon of the salt, 1/2 teaspoon of the pepper and the Italian seasoning, coating the pieces evenly.

2. 2

   Brown the chicken

   Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Arrange the chicken in one layer and cook without stirring until one side is browned, about 2 minutes. Turn and brown the other side, then transfer the chicken to a plate. Wipe out the skillet.

3. 3

   Cook the pasta

   Cook the penne according to the packet directions, then drain it well.

4. 4

   Make the sauce

   While the pasta cooks, melt the butter in the skillet. Add the onion, garlic and mushrooms and sauté until softened, about 8–10 minutes. Stir in the flour, remaining 2 teaspoons salt and remaining 1 teaspoon pepper; cook for 1 minute. Gradually pour in the milk and half-and-half, stirring constantly until smooth. Add the Parmesan, Mozzarella and cream cheese, and cook gently until the cheeses melt.

5. 5

   Finish and serve

   Add the reserved cooked chicken and the tomatoes to the sauce. Serve over the cooked pasta.

What is chicken Alfredo?

Chicken Alfredo is an American pasta dish built around chicken and a rich, creamy cheese sauce. It takes inspiration from Alfredo-style pasta, here made into a fuller meal with penne, mushrooms and tomatoes.

This version browns the chicken before it goes into the sauce, adding colour and flavour. Parmesan, Mozzarella and cream cheese combine with milk and half-and-half for a smooth, substantial coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 50g protein, 81g carbs, 43g fat.

The penne supplies most of the carbohydrates, while the butter, half-and-half, cream cheese and other cheeses contribute much of the fat. Chicken and the cheeses provide the protein. Pair a serving with salad or vegetables for a more balanced plate.

Season and brown the chicken

Even cubes: cut the chicken into similar-sized pieces so they cook at a similar rate. Coat them well with the seasoning before they go into the skillet.

Hot pan: wait until the oil shimmers, then arrange the pieces in one layer. Leaving them undisturbed at first helps one side brown before you turn them.

Build a smooth sauce

Soften the vegetables: give the onion, garlic and mushrooms 8–10 minutes to soften in the butter. Stir in the flour and cook it for 1 minute before adding liquid.

Add liquid gradually: pour in the milk and half-and-half a little at a time while stirring. This helps the flour blend in smoothly rather than forming lumps.

Melt the cheeses gently

Low, gentle heat: once the cheeses go in, stir as they melt and avoid bringing the sauce to a vigorous boil. The sauce is ready when the cheeses have melted and it looks smooth.

Room-temperature cream cheese: it is easier to incorporate when it is not cold straight from the fridge. Add the reserved chicken and tomatoes after the cheeses have melted.

Cook the pasta separately

Penne: cook it according to its packet directions and drain it well. The recipe prepares the pasta separately, then serves the chicken and sauce over it.

Timing: start the sauce while the pasta cooks, as directed. Keep the drained pasta ready so it can be served as soon as the sauce is finished.

Serving ideas

Fresh contrast: serve with a simple green salad or steamed vegetables to balance the creamy sauce. A squeeze of lemon over the greens can add a bright counterpoint.

At the table: serve the pasta with the chicken Alfredo spooned over it, so everyone can combine the portions as they like. Extra Parmesan can be offered alongside.

Recipe notes & tips

• Cut the chicken into evenly sized cubes for more consistent cooking.
• Brown the chicken in a single layer rather than crowding the skillet.
• Wipe out the skillet after browning the chicken, as the method directs.
• Stir constantly as you gradually add the milk and half-and-half.
• Keep the sauce at a gentle heat while the cheeses melt.
• Drain the penne well before serving it with the sauce.

Variations

• Add spinach: stir it into the sauce near the end and let it wilt.
• Use fettuccine: cook it according to its packet directions and serve with the sauce.
• Add a little lemon: finish with a squeeze for a brighter flavour.
• Include peas: stir them into the sauce with the reserved chicken.
• Use extra mushrooms: add more sliced mushrooms while sautéing the vegetables.

Common mistakes to avoid

• Crowding the skillet: the chicken may not brown evenly; cook it in a single layer.
• Stirring too soon: the chicken can lose its chance to brown; leave it undisturbed for about 2 minutes on the first side.
• Adding liquid all at once: the flour can turn lumpy; pour in the milk and half-and-half gradually while stirring.
• Boiling the cheese sauce: it can become less smooth; keep the heat gentle as the cheeses melt.
• Serving wet pasta: excess water can thin the sauce; drain the penne well.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring as needed; add a small splash of milk if the sauce has thickened.

Frequently asked questions