19 Simple Chicken Alfredo Recipes Featuring Penne

Perfect for busy weeknights, chicken Alfredo with penne is the ultimate comfort food. These 19 simple recipes transform pantry staples into creamy, satisfying dinners. Whether you crave classic or crave-worthy twists, you’ll find your new favorite here. Let’s get cooking!

Classic Chicken Alfredo with Penne

For a cozy weeknight dinner, this classic chicken alfredo with penne hits the spot. It’s creamy, comforting, and made entirely on the stovetop with simple ingredients you likely already have. Perfect for when you need something satisfying without too much fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil (or unsalted butter)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese (about 3 oz)
• 8 oz penne pasta
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente (usually 10–12 minutes). Reserve 1/2 cup pasta water before draining, then drain and set aside.
2. While the pasta cooks, season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without moving for 4–5 minutes until golden brown on one side. Flip and cook another 4–5 minutes until cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
3. Reduce heat to medium and add minced garlic to the same skillet. Sauté for 30 seconds until fragrant, scraping up any browned bits. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
4. Slowly whisk in the grated Parmesan cheese, a handful at a time, until fully melted and smooth. If the sauce seems too thick, stir in reserved pasta water 1 tablespoon at a time until desired consistency. Season with 1/4 tsp salt and a pinch of pepper.
5. Return the cooked chicken to the skillet along with any accumulated juices. Add the drained penne and toss everything together until well coated. Cook over low heat for 1–2 minutes to warm through.
6. Taste and adjust seasoning if needed. Serve immediately, garnished with parsley if desired.

A silky, rich sauce clings to every piece of pasta and chicken, making each bite indulgent yet balanced. The sharp Parmesan and creamy sauce meld beautifully, and the golden chicken adds hearty protein. Serve with a side of steamed broccoli or a crisp green salad to cut through the richness—it's a complete meal in one bowl.

Garlic Lovers’ Chicken Alfredo with Penne

Just when you think pasta night can't get any better, this Garlic Lovers' Chicken Alfredo with Penne comes to the rescue. It's creamy, garlicky, and ready in under 30 minutes—perfect for a busy weeknight.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil (or any neutral oil)
• 6 cloves garlic, minced (yes, six! Adjust to taste)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 8 oz penne pasta (or any short pasta)
• Salt and black pepper to taste (essential for seasoning)
• 2 tbsp unsalted butter (for finishing richness)
• 1/4 cup chopped fresh parsley (optional, for color and freshness)

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 4 minutes until golden brown.
3. Flip chicken and cook another 3-4 minutes until cooked through (internal temp 165°F). Transfer chicken to a plate.
4. Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
5. Pour in heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until slightly thickened.
6. Stir in grated Parmesan cheese until melted and smooth. Add a splash of reserved pasta water if sauce is too thick.
7. Return chicken to the skillet along with cooked penne. Toss everything together until well coated. Adjust seasoning with salt and pepper. Garnish with parsley if desired.

Because of the generous garlic and creamy Parmesan, every bite is rich and satisfying. Serve it straight from the skillet for a cozy dinner that feels indulgent but comes together quickly.

Mushroom Chicken Alfredo with Penne

Whip up this comforting Mushroom Chicken Alfredo in just one pan! It's a cozy weeknight dinner with earthy mushrooms and creamy sauce that comes together quickly. You'll love how simple it is to make, yet it tastes like restaurant-quality comfort food.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Chicken and Mushrooms

• 1 lb boneless, skinless chicken breasts (sliced into thin strips)
• 8 oz cremini mushrooms (sliced; or use baby bellas)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic (minced)
• Salt and black pepper (to taste)
• 1 tsp Italian seasoning (optional but recommended)

Alfredo Sauce and Pasta

• 2 tbsp unsalted butter
• 1 cup heavy cream (or half-and-half for lighter sauce)
• 1 cup freshly grated Parmesan cheese (avoid pre-shredded for smoother melting)
• 8 oz penne pasta (about 2 cups dry)
• 1/2 cup chicken broth (if needed to thin sauce)
• Fresh parsley (chopped, for garnish)

Instructions

1. Cook the penne according to package directions in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside. (Tip: Undercook pasta slightly—it will finish cooking in the sauce.)
2. While pasta cooks, season chicken strips with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through (165°F internal). Remove to a plate. (Tip: Don't crowd the pan—work in batches if needed for a nice sear.)
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and sliced mushrooms. Cook without stirring for 3 minutes to brown, then stir and cook 2 more minutes until tender and golden. Add minced garlic and cook 30 seconds until fragrant.
4. Reduce heat to medium-low. Add butter and let it melt. Pour in heavy cream, stirring to combine, then add Parmesan cheese. Stir constantly until cheese melts and sauce thickens, about 2-3 minutes. (Tip: Use freshly grated Parmesan—it melts smoothly and avoids clumps.)
5. Return chicken to the skillet along with the cooked penne. Toss everything together, adding reserved pasta water a splash at a time if sauce is too thick. Simmer 1 minute to heat through. Taste and adjust salt/pepper. Garnish with chopped parsley before serving.

You'll love the creamy sauce clinging to every noodle, with tender chicken and earthy mushrooms in every bite. Serve it with a simple side salad or garlic bread for a complete meal that feels special without the fuss.

Spinach Chicken Alfredo with Penne

Vibrant greens and creamy sauce come together in this weeknight-friendly chicken alfredo. It's a hearty dish that doesn't skimp on flavor or nutrition.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Chicken

• 2 boneless skinless chicken breasts (about 1 lb)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp olive oil

Pasta

• 8 oz penne pasta
• Salt for pasta water

Sauce

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cups fresh spinach
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Red pepper flakes (optional, for heat)

Garnish

• Extra Parmesan for serving

Instructions

1. Season chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder on both sides. Let sit 15 minutes if time allows for better flavor.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and let rest 5 minutes, then slice into strips.
3. Meanwhile, bring a large pot of salted water to a boil. Add 8 oz penne and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
4. In the same skillet (wipe out excess oil), melt 2 tbsp butter over medium heat. Add minced garlic and cook 1 minute until fragrant, stirring constantly.
5. Pour in 1 cup heavy cream. Bring to a gentle simmer, then whisk in 1 cup grated Parmesan until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper.
6. Add 3 cups fresh spinach to the sauce. Toss with tongs until wilted, about 2 minutes. If desired, add a pinch of red pepper flakes.
7. Add drained penne and sliced chicken to the skillet. Toss to coat evenly. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
8. Serve hot with extra Parmesan and optional red pepper flakes on top.

Ultimately, this creamy alfredo is a crowd-pleaser with hidden greens. Perfect for busy weeknights when you want something comforting but not heavy. Serve with a crusty bread to soak up every last drop.

Broccoli Chicken Alfredo with Penne

Craving a cozy, comforting dinner that feels indulgent but comes together in under 30 minutes? This Broccoli Chicken Alfredo with Penne is your answer—tender chicken, vibrant broccoli, and a luscious homemade alfredo sauce coat every penne noodle. It’s a balanced, crowd-pleasing meal that’s easy to whip up any night of the week.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Main Ingredients

• 8 oz penne pasta
• 2 cups broccoli florets (bite-sized pieces)
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp unsalted butter
• 4 cloves garlic (minced)
• 1 cup heavy cream (or half-and-half for lighter)
• 1 cup freshly grated Parmesan cheese (about 3 oz—skip pre-shredded for best melt)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper (freshly ground preferred)
• ¼ tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10–12 minutes (or per package directions). One minute before the pasta is done, add the broccoli florets to the boiling water to blanch them. Drain the pasta and broccoli together, reserving ½ cup of the pasta water. Set aside.
2. While the pasta cooks, season the chicken pieces with a pinch of salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and cook without stirring for 3–4 minutes until golden brown on one side. Flip and cook another 3–4 minutes until cooked through (internal temperature 165°F). Transfer the chicken to a plate and tent with foil.
3. In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon olive oil and the butter. Once the butter melts, add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant (don't let it brown).
4. Slowly pour in the heavy cream while whisking to combine. Bring the sauce to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese a handful at a time, whisking until smooth. Season with ½ teaspoon salt, ¼ teaspoon pepper, and red pepper flakes if using. If the sauce seems too thick, thin it with a splash of the reserved pasta water.
5. Add the drained penne and broccoli to the skillet, followed by the cooked chicken. Toss everything together until evenly coated in the sauce. Let it warm through for 1–2 minutes over low heat, stirring gently. Taste and adjust salt or pepper if needed. Serve immediately.

Creamy, cheesy, and packed with protein and veggies, this alfredo is a total win. The broccoli stays bright and crisp-tender, balancing the rich sauce. Top with extra Parmesan and a sprinkle of fresh parsley—or a squeeze of lemon for a bright finish. Leftovers reheat beautifully; just add a splash of milk to revive the sauce.

Oven-Baked Chicken Alfredo Penne Casserole

Friday night calls for comfort food, and this Oven-Baked Chicken Alfredo Penne Casserole is exactly what you need. It's creamy, cheesy, and has a golden, bubbly top that everyone will love.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb penne pasta (cook al dente for best texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper (adjust to taste)
• 3 tbsp unsalted butter
• 4 cloves garlic, minced (fresh is best)
• 3 tbsp all-purpose flour
• 2 cups whole milk (room temp helps prevent lumps)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 1/2 cups shredded mozzarella cheese (divided)
• 1/2 cup shredded provolone cheese
• Optional: fresh parsley for garnish

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook penne pasta according to package directions until al dente (about 1 minute less than suggested). Drain and set aside.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with garlic powder, onion powder, salt, and pepper. Cook until golden and cooked through, about 6-8 minutes. Transfer chicken to a plate.
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
5. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
6. Slowly pour in milk and heavy cream, whisking continuously to avoid lumps. Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
7. Remove sauce from heat. Stir in Parmesan cheese and 1 cup of the mozzarella cheese, plus the provolone cheese. Mix until melted and smooth. Season with additional salt and pepper if needed.
8. In a large bowl, combine cooked pasta, cooked chicken, and the cheese sauce. Toss until evenly coated.
9. Transfer mixture to the prepared baking dish. Sprinkle remaining 1/2 cup mozzarella on top.
10. Bake for 20-25 minutes, until bubbly and golden brown on top. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Leftovers (if any) reheat beautifully in the oven or microwave. This casserole is perfect for busy weeknights or when you want to impress without much fuss.

One-Pot Chicken Alfredo Penne

Forget multiple pots and pans—this one-pot chicken alfredo penne is a weeknight lifesaver. Creamy, cheesy, and ready in under 30 minutes, it’s the comfort food you need with minimal cleanup.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces (or thighs for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (fresh is best)
• 3 cups low-sodium chicken broth (to control salt)
• 1 cup heavy cream (or half-and-half for lighter version)
• 8 oz penne pasta, uncooked (about 2 1/2 cups)
• 1 cup freshly grated Parmesan cheese (avoid pre-shredded for better melting)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground recommended)
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces in a single layer; season with 1/2 tsp salt and 1/4 tsp pepper. Cook without stirring for 4 minutes until golden brown on one side, then stir and cook another 3-4 minutes until cooked through (internal temp 165°F). Transfer chicken to a plate; set aside. (Tip: Don't overcrowd the pot—cook in batches if needed for better browning.)
2. Reduce heat to medium. Add minced garlic to the pot; sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Pour in chicken broth and heavy cream; bring to a gentle simmer. Stir in remaining 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes if using.
4. Add uncooked penne pasta; stir to ensure pasta is submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 12-14 minutes, stirring occasionally, until pasta is al dente and sauce has thickened. (Tip: Stir occasionally to prevent pasta from sticking to the bottom.)
5. Return cooked chicken to the pot. Sprinkle grated Parmesan over the top; stir gently until melted and sauce is creamy. Remove from heat.
6. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving. (Tip: Let the dish rest for 1-2 minutes to thicken further.)

Finally, the creamy sauce clings perfectly to every bite, delivering rich comfort with zero fuss. Serve with a crisp salad or garlic bread for an easy dinner that feels indulgent.

Lightened-Up Chicken Alfredo Penne

Got a craving for creamy Alfredo but don't want the guilt? This lightened-up chicken alfredo penne uses low-fat milk and reduced calories to still feel decadent.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz whole wheat penne (or regular)
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour (or whole wheat)
• 1 1/2 cups low-fat milk (1% or 2%)
• 1/2 cup reduced-fat Parmesan cheese, grated
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional, adds warmth)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, season chicken pieces with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Transfer to a plate.
3. Reduce heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in flour and cook for 1 minute, whisking constantly. (Tip: Cook the flour to remove raw taste.)
4. Gradually whisk in low-fat milk, making sure to scrape up any browned bits. Continue whisking until the sauce thickens, about 3-4 minutes. (Tip: Low-fat milk thickens slower than cream, so be patient.)
5. Remove skillet from heat. Stir in Parmesan cheese, salt, pepper, and nutmeg. Whisk until smooth and creamy. If sauce is too thick, add reserved pasta water a tablespoon at a time. (Tip: Pasta water helps bind sauce to pasta.)
6. Add cooked pasta and chicken back to the skillet. Toss to coat everything evenly. Garnish with parsley and serve hot.

Not only is this Alfredo lighter in calories, but the sauce stays creamy without feeling heavy. For extra veggies, toss in some steamed broccoli or peas.

Gluten-Free Chicken Alfredo with Penne

Just when you thought chicken alfredo was off the menu for gluten-free diets, this creamy, satisfying version brings back all the comfort—no gluten needed. With tender chicken and a velvety parmesan sauce over al dente penne, you'll forget it's even gluten-free.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz gluten-free penne pasta (or your favorite shape)
• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 2 tbsp unsalted butter (or dairy-free alternative)
• 3 cloves garlic, minced
• 1 ½ cups heavy cream (or full-fat coconut milk for dairy-free)
• 1 cup freshly grated Parmesan cheese (about 3 oz; avoid pre-shredded for best melt)
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 2 tbsp chopped fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the gluten-free penne and cook according to package directions until al dente (usually 8–10 minutes). Reserve ½ cup pasta water before draining, then drain and set aside.
2. While the pasta cooks, season the chicken cubes with ¼ tsp salt and ⅛ tsp pepper. In a large skillet over medium-high heat, melt 1 tbsp butter. Add the chicken in a single layer (work in batches if needed) and cook without stirring for 3–4 minutes until golden brown on one side. Flip and cook another 3–4 minutes until the internal temperature reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Once melted, add the minced garlic and sauté for 30–60 seconds until fragrant but not browned.
4. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer (small bubbles) and cook for 2–3 minutes, stirring occasionally, until slightly thickened (it should coat the back of a spoon).
5. Reduce heat to low. Gradually whisk in the grated Parmesan cheese, a handful at a time, stirring until fully melted and smooth. Season with the remaining ¼ tsp salt and ⅛ tsp pepper, adding more to taste. If the sauce seems too thick, stir in a splash of the reserved pasta water.
6. Return the cooked chicken and any juices to the skillet. Add the drained penne and toss gently until everything is evenly coated in sauce. Let it warm through for 1–2 minutes over low heat.
7. Serve immediately, garnished with chopped parsley if desired.

Once you scoop up that creamy, cheesy sauce clinging to every piece of penne and chicken, you'll see this dish is just as indulgent as the original. For a little crunch, toss in some toasted gluten-free breadcrumbs on top right before serving.

Spicy Cajun Chicken Alfredo with Penne

Ready to turn up the heat on your weeknight pasta? This Spicy Cajun Chicken Alfredo with Penne brings bold Southern flair to a creamy classic. It's comfort food with a kick, and it comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main Ingredients

• 8 oz penne pasta
• 1 lb boneless skinless chicken breasts, sliced into strips
• 1 tbsp Cajun seasoning (adjust to taste)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional for extra heat)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Drain and set aside.
2. While pasta cooks, season chicken strips with Cajun seasoning, salt, and pepper. Tip: Coat evenly for best flavor.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate.
4. In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Tip: Don't let garlic burn.
5. Pour in heavy cream and chicken broth, stirring to deglaze the pan. Bring to a gentle simmer.
6. Stir in Parmesan cheese until melted and smooth. Add red pepper flakes if using. Tip: Use freshly grated Parmesan for better melt.
7. Return chicken to the skillet, along with any juices. Stir to coat.
8. Add cooked penne to the skillet and toss to combine with the sauce. Season with salt and pepper if needed.
9. Serve hot, garnished with fresh parsley if desired.

Mmm, that first bite hits you with creamy richness followed by a warm Cajun kick. The penne soaks up all that spicy sauce perfectly. Serve it with a side of garlic bread or a simple green salad to balance the heat.

Herb-Roasted Chicken Alfredo Penne

When you're craving something creamy, hearty, and full of flavor, this herb-roasted chicken alfredo penne hits the spot. It's a satisfying weeknight dinner that feels fancy but comes together with simple ingredients.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 lb boneless skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb penne pasta
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese (about 4 oz)
• 1/2 cup reserved pasta water (as needed)
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 400°F. Pat the chicken dry with paper towels (this helps the herbs stick and ensures a golden crust).
2. In a small bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub the mixture all over the chicken breasts.
3. Place the chicken on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the internal temperature reaches 165°F. Let it rest for 5 minutes, then slice or shred.
4. Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
5. While the pasta cooks, start the alfredo sauce. In a large skillet over medium heat, melt the butter. Add garlic and sauté until fragrant, about 1 minute (don't let it brown).
6. Pour in the heavy cream and bring to a gentle simmer. Stir occasionally for 2-3 minutes until slightly thickened.
7. Reduce heat to low and gradually whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
8. Add the cooked pasta to the skillet and toss to coat in the sauce. Top with the roasted chicken and garnish with fresh parsley if desired.

A creamy, herb-kissed sauce clings to every piece of penne, while the juicy roasted chicken adds a satisfying bite. Serve it up with a simple green salad and a glass of white wine for a complete, cozy dinner.

Smoky Bacon Chicken Alfredo Penne

Craving a comforting, creamy pasta that's packed with smoky flavor? This Smoky Bacon Chicken Alfredo Penne is your new weeknight hero—crispy bacon bits, tender chicken, and a rich, indulgent sauce all come together in under 35 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta, Bacon, and Chicken

• 12 oz penne pasta
• 6 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
• 1/2 tsp smoked paprika (adds that smoky depth)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp salt, divided
• 2 tbsp olive oil (for cooking chicken)

For the Alfredo Sauce

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese (about 3 oz)
• 1/4 tsp smoked paprika (extra smoky touch)
• 1/4 cup reserved pasta water (to adjust consistency)

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente (about 9-11 minutes, or according to package directions). Reserve 1 cup of pasta water before draining. Drain and set aside.
2. While the pasta cooks, place the chopped bacon in a cold large skillet. Cook over medium heat, stirring occasionally, until crispy (about 6-8 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet (discard the rest or save for another use).
3. Season the chicken cubes with smoked paprika, garlic powder, black pepper, and 1/4 teaspoon salt. Add olive oil to the same skillet with the bacon fat and heat over medium-high. Add the chicken in a single layer (work in batches if needed). Cook without moving for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through (internal temperature 165°F). Remove chicken to a plate and tent with foil.
4. Reduce heat to medium. Add the butter to the skillet and let it melt. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, scraping up any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to low.
5. Gradually whisk in the grated Parmesan cheese and the remaining 1/4 teaspoon smoked paprika. Stir until the cheese is fully melted and the sauce is smooth. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency. Taste and add a pinch more salt if needed.
6. Add the cooked penne, crispy bacon, and chicken to the skillet with the sauce. Toss gently until everything is well coated. Let it heat through for 1-2 minutes on low. Serve immediately with extra Parmesan on top if desired.

Go ahead and dig in—each forkful brings that smoky, creamy goodness with crispy bacon bits in every bite. For an extra pop of color and freshness, garnish with a sprinkle of chopped parsley or a light dusting of smoked paprika.

Sun-Dried Tomato Chicken Alfredo Penne

Zesty and creamy, this Sun-Dried Tomato Chicken Alfredo Penne brings a tangy sweetness to the classic comfort dish. It's a weeknight winner with a Mediterranean twist that comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz penne pasta
• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, season chicken pieces with 1/4 tsp salt and 1/8 tsp pepper. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken to skillet and cook for 5-6 minutes, until golden brown and cooked through (165°F internal). Remove chicken and set aside.
4. Reduce heat to medium. Add minced garlic and sun-dried tomatoes; sauté for 1 minute until fragrant.
5. Pour in heavy cream, scraping up any browned bits. Bring to a gentle simmer.
6. Stir in Parmesan cheese until melted and smooth. Season with remaining salt and pepper.
7. Return chicken to the skillet, add cooked pasta, and toss to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time.
8. Serve immediately, garnished with fresh basil.

Nice and creamy, the tangy sun-dried tomatoes cut through the richness perfectly. You can also swap the chicken for shrimp or keep it vegetarian with mushrooms. Serve with a side salad for a complete meal.

Lemon Chicken Alfredo with Penne

When life gives you lemons, make this Lemon Chicken Alfredo with Penne! It’s a bright, citrusy twist on the classic creamy pasta that feels light and fresh. Perfect for a weeknight dinner that’s both comforting and vibrant.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken and Pasta

• 1 lb boneless skinless chicken breasts (about 2 breasts)
• 2 tbsp olive oil (or any neutral oil)
• Salt and black pepper (to taste)
• 12 oz penne pasta

For the Lemon Alfredo Sauce

• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup freshly grated Parmesan cheese (plus more for serving)
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 tbsp lemon zest (from 1 lemon)
• 1/4 tsp red pepper flakes (optional, for a kick)
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.
2. While pasta cooks, place chicken breasts between plastic wrap and pound to 1/2-inch thickness. Season both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate and tent with foil.
4. In the same skillet, reduce heat to medium and melt butter. Add minced garlic and cook 30 seconds until fragrant.
5. Pour in heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
6. Remove skillet from heat. Stir in lemon juice, lemon zest, Parmesan cheese, and red pepper flakes (if using). Whisk until smooth. Season with salt and pepper to taste.
7. Slice the chicken into strips. Add the cooked penne and chicken to the skillet with the sauce. Toss to coat evenly, adding a splash of reserved pasta water if sauce is too thick.
8. Serve immediately, garnished with extra Parmesan and fresh parsley.

Whip up this Lemon Chicken Alfredo for a dinner that feels indulgent yet refreshing—the citrus cuts through the creaminess perfectly. Serve with a side salad and crusty bread for a complete meal. The leftovers are just as good the next day!

Parmesan-Crusted Chicken Alfredo Penne

Picture this: tender penne pasta swirled in a rich, creamy Alfredo sauce, topped with chicken breasts that boast a crispy, golden Parmesan crust. It's the kind of meal that feels fancy but comes together easily on a weeknight. You're going to love how the crunchy coating contrasts with the silky sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 8 oz penne pasta
• 2 boneless skinless chicken breasts (about 1 lb total)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 1/2 cup freshly grated Parmesan cheese (for best flavor, grate it yourself)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 cup whole milk
• 1/2 cup freshly grated Parmesan cheese (for the sauce)
• 1/4 tsp nutmeg (optional, but adds warmth)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente, usually about 10-12 minutes. Drain and set aside. Tip: reserve 1/2 cup of pasta water to thin the sauce later if needed.
3. While the pasta cooks, prepare the chicken. Place each chicken breast between two pieces of plastic wrap and gently pound to an even thickness (about 1/2 inch thick) using a rolling pin or heavy skillet. This ensures even cooking.
4. Set up a breading station: in one shallow dish, place the flour. In a second, beat the eggs. In a third, mix the panko, 1/2 cup Parmesan, garlic powder, salt, and pepper.
5. Coat each chicken breast first in flour (shake off excess), then dip into egg, then press into the breadcrumb mixture, making sure both sides are fully covered. For extra crunch, let the breaded chicken rest for 5 minutes.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown. Don't crowd the pan—if needed, do in batches.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the chicken reaches an internal temperature of 165°F. Remove and let rest for 5 minutes before slicing.
8. While the chicken bakes, make the Alfredo sauce. In the same skillet (or a clean one), melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
9. Pour in the heavy cream and milk, whisking to combine. Bring to a gentle simmer, then reduce heat to low. Stir in the remaining 1/2 cup Parmesan cheese and nutmeg (if using). Continue stirring until the cheese is melted and the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
10. Add the cooked penne to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
11. Slice the rested chicken breasts into strips. Serve the pasta topped with the chicken slices and a sprinkle of fresh parsley.

Really, every bite delivers that satisfying crunch followed by creamy, cheesy pasta—it's a texture party in your mouth. Feel free to swap in broccoli or spinach for a veggie boost, or use gluten-free pasta and breadcrumbs to suit dietary needs. Leftovers (if any!) reheat surprisingly well, just add a splash of milk to revive the sauce.

Slow Cooker Chicken Alfredo Penne

Here's your new favorite weeknight dinner—slow cooker chicken alfredo penne. It's creamy, comforting, and requires minimal effort. Just toss everything in and let the slow cooker do its magic.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 270 minutes

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 jar (15 oz) alfredo sauce
• 8 oz cream cheese, softened (soften by leaving out for 30 min)
• 1 cup grated Parmesan cheese, plus more for serving
• 4 cloves garlic, minced
• 1 tsp salt (kosher preferred)
• 1/2 tsp black pepper, freshly ground
• 16 oz penne pasta (use gluten-free if needed)
• 1 cup low-sodium chicken broth (or vegetable broth)
• Fresh parsley for garnish (optional)

Instructions

1. Place the chicken breasts in the slow cooker and season both sides with salt and pepper.
2. In a medium bowl, whisk together the alfredo sauce, cream cheese (cubed for easier melting), minced garlic, and chicken broth until smooth. Pour the mixture over the chicken.
3. Cover and cook on LOW for 4 hours, or until the chicken is tender and shreds easily. Tip: Use an instant-read thermometer to check that the thickest part reaches 165°F.
4. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir into the sauce.
5. Meanwhile, cook the penne pasta according to package directions until al dente (usually about 10-12 minutes). Drain well, reserving about 1/2 cup pasta water.
6. Add the drained pasta and the Parmesan cheese to the slow cooker. Stir gently to combine. If the sauce seems too thick, add a splash of the reserved pasta water.
7. Cover and cook on HIGH for 15-20 minutes, until everything is hot and the sauce has thickened slightly. Taste and adjust seasoning with extra salt or pepper if needed.
8. Serve immediately, garnished with extra Parmesan and chopped parsley if desired.

One bite and you'll be hooked—the chicken is incredibly tender, and the sauce coats every piece of pasta perfectly. Feel free to add steamed broccoli or sun-dried tomatoes for extra flavor. This dish is pure comfort in a bowl.

Air Fryer Chicken Alfredo Penne

A creamy and crispy chicken Alfredo penne that comes together in no time using your air fryer. This recipe gives you crunchy chicken tenders tossed with a rich, homemade Alfredo sauce over tender penne. Perfect for a quick weeknight dinner that feels indulgent.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• salt and pepper to taste
• 2 tbsp olive oil spray (or any neutral oil)
• 8 oz penne pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter (1 stick)
• 1 cup freshly grated Parmesan cheese (for sauce)
• fresh parsley for garnish (optional)

Instructions

1. Preheat air fryer to 400°F (200°C) for 5 minutes.
2. In a shallow bowl, mix panko, 1/4 cup grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.
3. Lightly spray chicken pieces with olive oil spray, then dredge each piece in the breadcrumb mixture until fully coated. Tip: Press the crumbs on firmly for extra crunch.
4. Place chicken in the air fryer basket in a single layer—do not overcrowd. Spray the tops with more olive oil. Cook in batches if needed.
5. Air fry at 400°F for 10-12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. Tip: Let the chicken rest for 2 minutes after cooking to stay juicy.
6. While chicken cooks, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
7. In a large skillet over medium heat, melt butter. Add heavy cream and stir for 1 minute. Reduce heat to low, then whisk in remaining 1 cup grated Parmesan until smooth and thickened. If too thick, add a splash of reserved pasta water.
8. Toss the drained penne into the Alfredo sauce until evenly coated.
9. Serve pasta in bowls, top with crispy air fryer chicken, and sprinkle with remaining 1/4 cup Parmesan and fresh parsley if desired.

Go ahead and dig in—the crunch from the chicken paired with the creamy pasta is absolutely satisfying. You can also serve it with a side of steamed broccoli or a simple green salad for a complete meal.

Cheesy Baked Chicken Alfredo Penne

Can't decide between pasta bake and creamy Alfredo? This Cheesy Baked Chicken Alfredo Penne brings the best of both—tender chicken, al dente penne, and a blanket of bubbly mozzarella. It's a weeknight winner that feels like Sunday dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb penne pasta
• 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 (15 oz) jar Alfredo sauce (or homemade)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook the penne pasta in salted boiling water until just al dente (1-2 minutes less than package directions). Drain and set aside—it'll continue cooking in the oven.
3. Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6-8 minutes. Remove chicken to a plate.
4. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and jar of Alfredo sauce. Stir and let simmer for 2-3 minutes until slightly thickened. Season with a pinch of salt and pepper.
6. In a large bowl, combine the cooked pasta, cooked chicken, and sauce. Stir in 1 cup of the shredded mozzarella cheese.
7. Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup mozzarella and the grated Parmesan.
8. Bake for 20-25 minutes, until the cheese is melted, bubbly, and golden brown on top. Let rest 5 minutes before serving. Garnish with parsley if desired.

Just wait until you see that golden, bubbling cheese top—it's irresistible. The creamy sauce coats every noodle, and the chicken stays juicy. Leftovers (if any) reheat beautifully for lunch the next day.

Vegetarian ‘Chicken’ Alfredo with Penne

Looking for a creamy, comforting pasta that's entirely meat-free? This Vegetarian 'Chicken' Alfredo with Penne uses plant-based chicken strips and a luscious sauce that you can make dairy-free too.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 package (about 6 oz) plant-based chicken strips
• 2 tbsp butter or vegan butter
• 3 cloves garlic, minced
• 1 cup heavy cream or full-fat coconut cream (for dairy-free)
• 1/2 cup grated Parmesan or vegan Parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1 cup broccoli florets (optional, for veggie boost)
• Fresh parsley for garnish (optional)

Instructions

1. Cook penne according to package directions until al dente. Drain and set aside. Tip: Reserve 1 cup pasta water to thin sauce if needed.
2. In a large skillet, heat olive oil over medium-high. Add plant-based chicken strips and cook until browned on both sides, about 3-4 minutes. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Tip: Don't let the garlic burn.
4. Pour in heavy cream (or coconut cream). Stir and bring to a gentle simmer.
5. Whisk in grated Parmesan, salt, pepper, and nutmeg. Continue simmering until thickened, about 2-3 minutes. Tip: Add extra Parmesan for a thicker sauce.
6. If using broccoli, add to sauce and cook for 2 minutes until bright green and slightly tender.
7. Return the cooked chicken strips to the skillet. Then add the cooked penne. Toss everything together, adding a splash of pasta water if sauce is too thick.
8. Taste and adjust seasonings. Serve hot, garnished with fresh parsley if using.

The combination of tender plant-based chicken and rich, velvety alfredo sauce over perfectly cooked penne is pure comfort. This dish is ready in under 30 minutes and works wonderfully for a busy weeknight dinner.

Conclusion

A collection of creamy, comforting chicken Alfredo recipes that are perfect for any weeknight. Whether you’re a pasta lover or just craving a hearty meal, these penne dishes deliver. Try one tonight, then let us know your favorite in the comments! Don’t forget to pin this roundup for later on Pinterest.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.