Chicken Alfredo Penne Pasta

The Pasta

Bring a large pot of salted water to a rolling boil. Cook according to package directions until al dente...

• 16 oz penne pasta

Drain, reserving 1/2 cup of pasta water, and set aside.

The Seared Chicken

Heat a large skillet over medium-high heat with a splash of oil.

Season generously on both sides with salt, pepper and garlic powder then add to the pan...

• 2 chicken breasts, pounded to 1/2" thick

Cook the chicken breasts for 5–7 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F.

Transfer to a cutting board, let rest for 5 minutes, then slice into thin strips or bite-sized cubes and set aside.

The Garlic Roux & Cream Sauce

Melt in the same skillet over medium heat...

• 4 tbsp butter (half a stick)

Add to the melted butter and sauté for 1 minute until fragrant...

• 6 cloves garlic, finely minced

Whisk in to form a smooth paste (roux)...

• 4 tbsp all-purpose flour

Cook the flour and butter mixture for 1–2 minutes, stirring constantly.

Slowly pour in while whisking continuously to prevent lumps...

• 3 cups whole milk

Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

The Assembly

Remove the pan from the heat. Whisk in until completely melted, smooth, and velvety...

• 2 cups Parmesan cheese, finely grated from a block
• salt and pepper to taste

Fold the cooked penne pasta and sliced seared chicken right into the warm sauce, tossing to coat every bite evenly (splash in a little reserved pasta water if needed to loosen the sauce). Serve warm!