Chicken Alfredo Penne Pasta
Prep Steps
- 2 boneless, skinless chicken breasts to 1/2 inch thick {do:pound}
- 6 cloves garlic, finely {do:mince}
- 2 cups parmesan cheese, finely, from a block {do:grate}
The Pasta
Bring a large pot of salted water to a rolling boil and cook until al dente...
- 1 lb penne pasta
Save 1/2 cup of the pasta water, then drain and set aside.
The Seared Chicken
Pat dry...
- 2 boneless, skinless chicken breasts, about 1 1/2 lbs, pounded 1/2 inch thick
Season both sides with salt and pepper, then sprinkle evenly with...
- 1 tsp garlic powder
In a large skillet over medium-high heat, heat...
- 1 tbsp olive oil
Add the chicken and cook until deep golden and the inside reaches 165°F, 5–7 minutes per side. Rest on a cutting board 5 minutes, then slice into strips or bite-size pieces.
The Garlic Cream Sauce
In the same skillet over medium heat, melt...
- 4 tbsp butter
Add and sauté until fragrant, about 1 minute...
- 6 cloves garlic, finely minced
Whisk in to form a smooth paste, and cook 1–2 minutes, stirring constantly...
- 4 tbsp all-purpose flour
Slowly pour in, whisking constantly so no lumps form...
- 3 cups whole milk
Simmer 3–5 minutes, stirring often, until thick enough to coat a spoon.
Assemble
Remove from the heat and whisk in until melted and velvety...
- 2 cups parmesan cheese, finely grated from a block
Season to taste with salt and pepper. Fold in the penne and chicken until every bite is coated, splashing in a little pasta water if the sauce needs loosening. Serve warm.
