Creamy Chicken Alfredo Recipe
Diced breast of chicken over fresh penne pasta with our house made creamy Alfredo sauce, grated parmesan cheese and fresh garlic toast.
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Ingredients
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Chicken
Pasta
Alfredo Sauce
Garlic Toast
Method
Chicken Preparation
- 1
Sauté Chicken
In a large skillet, heat olive oil over medium heat. Add diced chicken breast, season with salt and black pepper, and sauté until cooked through, about 6-8 minutes. Remove from heat and set aside.
Pasta Cooking
- 2
Cook Penne Pasta
In a large pot, bring water to a boil. Add 1 tablespoon of salt. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
Alfredo Sauce Preparation
- 3
Make the Alfredo Sauce
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese and Italian seasoning, and mix until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.
Combining Ingredients
- 4
Combine Pasta and Sauce
Add the cooked penne pasta to the Alfredo sauce and mix well. Then add the sautéed chicken and stir to combine. Cook for an additional 2-3 minutes until heated through.
Garlic Toast Preparation
- 5
Prepare Garlic Toast
Preheat the oven to 375°F (190°C). Slice the French bread in half lengthwise. In a small bowl, mix softened butter with garlic powder and chopped parsley. Spread the mixture evenly over the cut sides of the bread. Place on a baking sheet and bake for 10-12 minutes, until golden brown.
Serving
- 6
Serve
Serve the creamy chicken Alfredo hot, garnished with additional grated Parmesan cheese if desired, alongside the garlic toast.