Chicken Alfredo with penne—comfort food at its coziest. Picture a glossy, velvety sauce clinging to perfectly cooked penne, tender seared chicken, fresh herbs, and a hit of garlic that makes the whole kitchen smell like Sunday supper. Whether you're feeding a crowd or craving a quick midweek meal, these 21 chicken alfredo with penne recipes cover everything from the classic to clever twists that keep dinner exciting.
I’ll walk you through simple swaps, timing tips, and tools that really help. Grab your favorite pasta pot and a reliable cast iron skillet for great sears, or use an instant-read thermometer to hit perfect chicken temperature every time. Each recipe includes full ingredients, clear step-by-step instructions, and serving ideas so you can pin, save, and make whichever version fits your mood tonight.
1. Classic Chicken Alfredo with Penne
This is the traditional, creamy chicken alfredo with penne you grew up loving—rich cream, butter, real Parmesan, and tender chicken. It’s silky, garlicky, and comfort-food satisfying. Perfect for date nights or a cozy family dinner; picky eaters usually give it a thumbs-up. The smell is buttery and garlicky; the sauce should coat every piece of penne.
Ingredients
- 12 oz penne pasta
- 1 lb boneless skinless chicken breasts, thinly sliced
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook penne until al dente (about 10-11 minutes); reserve 1 cup pasta water, drain.
- Season chicken with salt and pepper. Heat a cast iron skillet over medium-high heat with 2 tbsp olive oil.
- Sear chicken 3-4 minutes per side until golden and internal temp 165°F on an instant-read thermometer. Remove, rest 5 minutes, then slice.
- In the same pan, melt 4 tbsp butter over medium heat. Add garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and milk, bring to a gentle simmer, stirring. Cook 4-5 minutes until slightly thickened.
- Reduce heat to low; whisk in Parmesan a little at a time until smooth. Add nutmeg, and season to taste.
- Toss cooked penne and sliced chicken into sauce, adding reserved pasta water a few tablespoons at a time to reach desired consistency.
- Finish with 2 tbsp parsley, serve immediately.
How to Serve It
Serve in shallow bowls, sprinkle extra Parmesan and cracked black pepper. Pair with a light salad and chilled Pinot Grigio. Store leftovers in airtight containers for up to 3 days; reheat gently on low with a splash of milk.
2. Garlic-Parmesan Crispy Chicken Alfredo Penne
Crispy breaded chicken makes this version texturally irresistible—the crunch contrasts with silky sauce. The garlic-parmesan crust adds savory depth. Great when you want something a little more special for guests or weekend dinners. The crust smells toasty and garlicky; cut through the chicken to reveal juicy meat inside.
Ingredients
- 12 oz penne pasta
- 2 boneless skinless chicken breasts, pounded 1/2 inch thick
- Salt & pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan, divided
- 3 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup milk
- 2 tbsp chopped parsley
- Lemon wedges, for serving
Instructions
- Cook penne al dente per package; reserve 1 cup pasta water, drain.
- Season chicken with salt and pepper. Set up dredging stations: flour, eggs, and panko + 1/4 cup Parmesan.
- Dredge chicken: flour → egg → panko mixture. Press crumbs firmly to adhere.
- Heat olive oil in a non-stick skillet over medium heat. Fry chicken 4-5 minutes per side until golden and internal temp 165°F. Rest 5 minutes; slice.
- For sauce, melt butter in same pan, add garlic 30 seconds; pour in cream and milk, simmer 4 minutes.
- Stir in remaining 1/4 cup Parmesan until smooth; season.
- Toss penne in sauce, add sliced crispy chicken on top.
How to Serve It
Garnish with parsley, extra Parmesan, and lemon wedges. Serve with roasted asparagus. Store leftovers in glass meal prep containers up to 3 days; reheat in microwave at medium power with a splash of milk.
3. Lemon Herb Chicken Alfredo Penne
A bright take on chicken alfredo with penne that adds lemon and fresh herbs to cut through the richness. Light and refreshing but still creamy—ideal for spring dinners or when you want something less heavy. The lemon aroma lifts the whole pan and makes the dish feel lighter on the palate.
Ingredients
- 12 oz penne
- 1 lb boneless skinless chicken thighs, trimmed and halved
- Salt & pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 1/4 cups heavy cream
- 3/4 cup grated Parmesan
- 1/2 cup chopped fresh basil
- 2 tbsp chopped fresh parsley
- 1/2 tsp red pepper flakes (optional)
Instructions
- Cook penne al dente; reserve 1 cup pasta water and drain.
- Season chicken; heat oil in skillet and cook 4-6 minutes per side until 165°F. Remove and slice.
- Melt butter; sauté garlic 30 seconds, add lemon zest and juice.
- Add cream, simmer 3-4 minutes, whisk in Parmesan.
- Stir in herbs and red pepper flakes; combine with penne and chicken, thin with pasta water if needed.
- Taste and adjust salt.
How to Serve It
Top with extra basil and lemon slices. Pair with a crisp salad and chilled Sauvignon Blanc. Store in airtight containers up to 3 days.
4. Mushroom & Spinach Chicken Alfredo Penne
Earthy mushrooms and bright spinach add layers to a classic chicken alfredo with penne. The mushrooms give a meaty bite and the spinach adds color and freshness—great for adding veggies without losing comfort-food vibes. Aromas of butter and sautéed mushrooms make this feel homey.
Ingredients
- 12 oz penne
- 1 lb chicken breast, cut into strips
- Salt & pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 8 oz cremini mushrooms, sliced
- 3 cups baby spinach
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan
- 1/4 tsp nutmeg
- 2 tbsp chopped parsley
Instructions
- Boil penne al dente; reserve 1 cup water, drain.
- Season chicken; sauté in oil 4-5 minutes per side until 165°F, remove.
- In same pan, melt butter; cook mushrooms 5-6 minutes until browned.
- Add garlic 30 seconds, then spinach; wilt.
- Pour in cream, simmer 3-4 minutes, stir in Parmesan and nutmeg.
- Combine penne and sliced chicken, adjust with pasta water.
How to Serve It
Serve with crusty bread and a drizzle of olive oil. Store in airtight containers up to 3 days.
5. One-Pot Chicken Alfredo with Penne (Quick Weeknight)
This one-pot chicken alfredo with penne saves time and dishes—everything cooks together so flavors meld beautifully. It's creamy, quick, and perfect for busy weeknights. You’ll get tender pasta and juicy chicken without hauling out every pan. Use a heavy-bottomed pot for best results.
Ingredients
- 12 oz penne
- 1 lb chicken breasts, cut into 1-inch cubes
- Salt & pepper
- 1 tbsp olive oil
- 3 cups low-sodium chicken broth
- 1 1/4 cups heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan
- 2 tbsp butter
- 1 tsp Italian seasoning
- 2 tbsp chopped parsley
Instructions
- Heat oil in a large Dutch oven or deep pot; brown chicken 3-4 minutes until no longer pink.
- Add garlic and stir 30 seconds.
- Pour in chicken broth and cream; add penne and Italian seasoning. Bring to a simmer.
- Cook uncovered 11-13 minutes, stirring often, until pasta is tender and sauce thickens.
- Stir in butter and Parmesan; season to taste.
- Let rest 2 minutes before serving.
How to Serve It
Spoon into bowls and garnish with parsley. Clean-up is easy—use a Dutch oven that can go from stove to table. Leftovers keep well in glass meal prep containers for 3 days.
6. Cajun-Spiced Chicken Alfredo Penne
Add Cajun seasoning for a smoky, spicy spin on chicken alfredo with penne. The heat pairs surprisingly well with the rich cream—this one’s bold but balanced. The paprika and cayenne in the chicken give a fragrant smokiness that wakes up the palate.
Ingredients
- 12 oz penne
- 1 lb chicken breast, sliced
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 1 medium red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan
- 2 green onions, sliced
- Freshly chopped parsley, for garnish
Instructions
- Cook penne al dente, reserve 1 cup pasta water, drain.
- Toss chicken with Cajun seasoning. Heat oil; cook chicken 3-4 minutes per side until 165°F.
- Remove chicken; melt butter and sauté bell pepper 3-4 minutes, add garlic 30 seconds.
- Add cream, simmer 3-4 minutes, stir in Parmesan.
- Toss pasta and chicken in sauce, adjust thickness with reserved water.
- Garnish with green onions and parsley.
How to Serve It
Serve with garlic bread and a crisp beer. Store in airtight containers for up to 3 days and reheat gently.
7. Sun-Dried Tomato & Basil Chicken Alfredo Penne
Sun-dried tomatoes add tang and chew, while basil brings freshness. This version balances sweet tomato notes with rich cream for a flavorful twist on chicken alfredo with penne. The aroma is herbal and slightly sweet.
Ingredients
- 12 oz penne
- 1 lb chicken breasts, sliced
- Salt & pepper
- 2 tbsp olive oil
- 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed drained)
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan
- 1/2 cup chicken broth
- 1/3 cup fresh basil, torn
- 2 tbsp butter
Instructions
- Cook penne; reserve 1 cup pasta water, drain.
- Sear chicken in olive oil 4-5 minutes per side until cooked, remove.
- Melt butter, sauté garlic 30 seconds, add sun-dried tomatoes and chicken broth, simmer 2 minutes.
- Add cream and Parmesan, simmer 4 minutes until thickened.
- Stir in basil; toss with penne and sliced chicken.
How to Serve It
Finish with extra basil and a splash of good olive oil. Store in airtight containers up to 3 days.
8. Baked Chicken Alfredo Penne Casserole
This baked casserole version gets a golden, cheesy top that’s irresistible. It’s great for potlucks or making ahead—assemble, refrigerate, and bake when you’re ready. Expect bubbling, toasty edges and a creamy interior.
Ingredients
- 12 oz penne, cooked al dente
- 2 cups cooked shredded chicken
- 3 cups Alfredo sauce (homemade or store-bought)
- 1 1/2 cups shredded mozzarella
- 3/4 cup grated Parmesan
- 1 cup frozen peas
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp butter
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped parsley
Instructions
- Preheat oven to 375°F (190°C). Butter a 9×13 baking dish.
- Mix cooked penne, shredded chicken, Alfredo sauce, peas, half mozzarella, half Parmesan, pepper, and garlic powder.
- Transfer into dish, top with remaining cheese. Mix panko with butter and sprinkle over top.
- Bake 20-25 minutes until bubbly and golden.
- Let rest 5-10 minutes before serving.
How to Serve It
Scoop into plates and garnish with parsley. Store leftovers in airtight containers for 3 days or freeze up to 2 months. Reheat covered at 350°F until warmed through.
9. White Wine & Shallot Chicken Alfredo Penne
A splash of white wine and sautéed shallots add a delicate aromatic layer to chicken alfredo with penne. The wine brightens the sauce and adds complexity without overpowering the cream. This one feels a bit restaurant-fancy.
Ingredients
- 12 oz penne
- 1 lb chicken breasts, sliced
- Salt & pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 shallots, thinly sliced
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream
- 1 cup Parmesan
- 1 tbsp chopped tarragon or parsley
Instructions
- Cook penne al dente; reserve 1 cup water, drain.
- Season and sear chicken until 165°F, remove.
- Sauté shallots in butter 3-4 minutes until soft. Add wine, reduce by half.
- Add cream, simmer 3-4 minutes, whisk in Parmesan.
- Toss penne and chicken; finish with tarragon.
How to Serve It
Pair with a dry white wine and a green salad. Store in glass meal prep containers for 3 days.
10. Creamy Bacon & Pea Chicken Alfredo Penne
Crispy bacon brings smoky saltiness to the creamy chicken alfredo with penne, while peas add sweetness and color. This is comfort food with a savory twist—everyone seems to love the bacon crunch against the soft pasta.
Ingredients
- 12 oz penne
- 1 lb chicken breast, cubed
- Salt & pepper
- 4 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan
- 1 cup frozen peas, thawed
- 2 tbsp chopped chives
Instructions
- Cook penne al dente, reserve water, drain.
- Cook bacon until crispy; remove and drain on paper towels.
- In bacon fat, cook chicken until 165°F, remove.
- Sauté garlic 30 seconds, add cream and Parmesan, simmer 3-4 minutes.
- Stir in peas, penne, chicken, and half the bacon. Top with remaining bacon and chives.
How to Serve It
Top with extra bacon and chives. Store in airtight containers up to 3 days.
11. Truffle Oil & Parmesan Chicken Alfredo Penne
A drizzle of truffle oil adds an indulgent, earthy aroma to chicken alfredo with penne—use sparingly for a gourmet touch. It’s a great dinner when you want to impress without fuss.
Ingredients
- 12 oz penne
- 1 lb chicken breast, sliced
- Salt & pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan
- 1 tsp truffle oil
- 2 tbsp chopped parsley
Instructions
- Cook penne, reserve water, drain.
- Sear chicken until 165°F, remove.
- Melt butter, add garlic 30 seconds. Add cream and Parmesan; simmer 3-4 minutes.
- Stir in chicken and penne; finish with 1 tsp truffle oil and parsley.
How to Serve It
Drizzle extra truffle oil at the table. Store in airtight containers for 3 days.
12. Creamy Lemon Garlic Chicken Alfredo with Penne (Zest-forward)
This chicken alfredo with penne leans hard into lemon and garlic for a zesty, aromatic plate. The lemon brightness offsets the cream so it feels lighter and fresher—perfect for spring or summer dinners.
Ingredients
- 12 oz penne
- 1 lb chicken thighs, boneless and skinless
- Salt & pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 large lemon
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan
- 2 tbsp butter
- 2 tbsp chopped parsley
Instructions
- Cook penne al dente; reserve water.
- Season chicken, sear in oil 4-5 minutes per side until 165°F, rest and slice.
- Melt butter, sauté garlic 30 seconds, add lemon zest and juice.
- Pour in cream, simmer 3-4 minutes, stir in Parmesan.
- Toss penne and chicken; add parsley and adjust seasoning.
How to Serve It
Top with extra lemon zest and parsley. Store in glass meal prep containers up to 3 days.
13. Roasted Red Pepper Chicken Alfredo Penne
Blended roasted red peppers add sweet depth and a beautiful color to this chicken alfredo with penne. It’s slightly smoky and creamy—great for a family dinner that feels a bit different.
Ingredients
- 12 oz penne
- 1 lb chicken breast, cubed
- Salt & pepper
- 2 tbsp olive oil
- 1 jar (7 oz) roasted red peppers, drained
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan
- 1/2 cup chicken broth
- 2 tbsp chopped basil
Instructions
- Cook penne, reserve water, drain.
- Sear chicken until 165°F, remove.
- In blender, puree roasted red peppers with chicken broth until smooth.
- In skillet, sauté garlic 30 seconds, add pepper puree and cream; simmer 3-4 minutes.
- Stir in Parmesan, toss with penne and chicken, garnish basil.
How to Serve It
Serve with garlic toast. Store in airtight containers for 3 days.
14. Garlic-Cheddar Chicken Alfredo Penne (Kid-Friendly)
Cheddar gives this chicken alfredo with penne a familiar, cheesy flavor kids love. It’s mellow and creamy, great for picky eaters who enjoy a bit of extra cheese.
Ingredients
- 12 oz penne
- 1 lb chicken breast, diced
- Salt & pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups whole milk
- 3/4 cup shredded sharp cheddar
- 3/4 cup grated Parmesan
- 1 tbsp chopped chives
Instructions
- Cook penne al dente, reserve water, drain.
- Cook chicken in oil until 165°F, remove.
- Melt butter, sauté garlic 30 seconds, add milk and heat until steaming (do not boil).
- Whisk in cheddar and Parmesan until smooth.
- Toss pasta and chicken in sauce; garnish with chives.
How to Serve It
Serve with steamed broccoli on the side. Store in airtight containers up to 3 days.
15. Spinach Artichoke Chicken Alfredo Penne
Inspired by the dip, this version folds in artichokes and spinach for an indulgent twist on chicken alfredo with penne. It’s hearty, a bit tangy, and very satisfying.
Ingredients
- 12 oz penne
- 1 lb chicken breast, sliced
- Salt & pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, quartered and drained
- 3 cups baby spinach
- 1 1/2 cups heavy cream
- 1 cup Parmesan
- 1/2 tsp lemon zest
Instructions
- Cook penne; reserve water, drain.
- Sear chicken until 165°F, remove.
- Melt butter, sauté garlic 30 seconds, add artichokes 3 minutes, then spinach until wilted.
- Stir in cream and Parmesan; simmer 3-4 minutes.
- Mix with penne and chicken; add lemon zest.
How to Serve It
Top with extra Parmesan and a squeeze of lemon. Store in airtight containers for 3 days.
16. Buffalo Chicken Alfredo Penne
For wings fans who want pasta, Buffalo sauce brightens the creamy base for a spiced, tangy plate. Top with blue cheese or ranch for the classic pairing. It’s bold and crave-worthy.
Ingredients
- 12 oz penne
- 1 lb cooked shredded chicken
- Salt & pepper
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup Buffalo sauce
- 1 1/2 cups heavy cream
- 3/4 cup Parmesan
- 1/4 cup blue cheese crumbles (optional)
- 2 tbsp chopped green onions
Instructions
- Cook penne; reserve water, drain.
- Melt butter, sauté garlic 30 seconds, add Buffalo sauce and cream, simmer 3-4 minutes.
- Stir in Parmesan until smooth, toss shredded chicken and penne.
- Top with blue cheese and green onions.
How to Serve It
Serve with celery sticks and ranch. Store in airtight containers for 3 days.
17. Gluten-Free Chicken Alfredo with Penne (Chickpea Pasta)
Swap regular penne for chickpea or gluten-free penne to accommodate dietary needs without losing creaminess. The texture is slightly different but still satisfying—great for guests or gluten-sensitive eaters.
Ingredients
- 12 oz gluten-free penne (chickpea or rice-based)
- 1 lb chicken breast, sliced
- Salt & pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan
- 2 tbsp butter
- 1/2 cup chicken broth
- 2 tbsp chopped parsley
Instructions
- Cook gluten-free penne according to package for al dente; reserve water, drain.
- Sear chicken until 165°F, remove.
- Melt butter, sauté garlic 30 seconds, add broth, cream, and simmer 3-4 minutes.
- Stir in Parmesan; combine with penne and chicken.
How to Serve It
Serve immediately; gluten-free pasta can get gummy if overcooked. Store in airtight containers for 2-3 days.
18. Roasted Garlic & Herb Chicken Alfredo Penne
Roasted garlic brings mellow, nutty sweetness to the sauce, while a mix of herbs adds aromatic depth. This version feels homey and fragrant—a crowd-pleaser for herb lovers.
Ingredients
- 12 oz penne
- 1 lb chicken thighs, boneless
- Salt & pepper
- 2 tbsp olive oil
- 1 head roasted garlic (about 8-10 cloves), mashed
- 3 tbsp butter
- 1 1/2 cups heavy cream
- 1 cup Parmesan
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 2 tbsp chopped parsley
Instructions
- Roast a head of garlic at 400°F for 30-35 minutes until soft (wrap in foil).
- Cook penne; reserve water.
- Sear chicken until 165°F, slice.
- In same pan, melt butter, add mashed roasted garlic and herbs, cook 1 minute.
- Add cream and Parmesan, simmer 3-4 minutes, toss with penne and chicken.
How to Serve It
Serve with a sprinkle of extra herbs and crusty bread. Store in airtight containers up to 3 days.
19. Chicken Alfredo Penne with Broccoli & Lemon Zest
Broccoli adds color, texture, and a nutritional boost to your chicken alfredo with penne. Lemon zest brightens the dish so it doesn’t feel too heavy—great for balancing richness.
Ingredients
- 12 oz penne
- 1 lb chicken breast, cubed
- Salt & pepper
- 2 tbsp olive oil
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup Parmesan
- 2 tbsp lemon zest
- 2 tbsp butter
Instructions
- Steam or blanch broccoli for 2-3 minutes until bright green; set aside.
- Cook penne; reserve water.
- Cook chicken until 165°F, remove.
- Melt butter, sauté garlic 30 seconds, add cream and Parmesan; simmer 3-4 minutes.
- Toss penne, broccoli, and chicken in sauce; add lemon zest.
How to Serve It
Top with extra lemon zest and cracked pepper. Store in airtight containers for 3 days.
20. Sunflowerseed Panko Crusted Chicken Alfredo Penne (Crunchy Topping)
A crunchy sunflowerseed-panko crust gives a nutty, toasty finish to sliced chicken atop creamy penne. It’s a fun texture contrast and adds subtle flavor. Use this when you want crunch without traditional breadcrumbs.
Ingredients
- 12 oz penne
- 1 lb chicken breasts, pounded thin
- Salt & pepper
- 1/2 cup sunflower seeds, finely chopped
- 1/2 cup panko
- 2 large eggs, beaten
- 3 tbsp olive oil
- 1 1/2 cups heavy cream
- 1 cup Parmesan
- 2 tbsp butter
- 2 tbsp chopped parsley
Instructions
- Cook penne; reserve water, drain.
- Mix sunflower seeds and panko. Season chicken, dip in egg then press into seed mixture.
- Fry in olive oil 3-4 minutes per side until golden and 165°F.
- Melt butter, add cream and Parmesan, simmer 3-4 minutes.
- Toss penne with sauce and top with sliced crusted chicken.
How to Serve It
Serve immediately to keep topping crunchy. Store chicken separately from sauce in airtight containers up to 3 days.
21. Herbed Yogurt-Lightened Chicken Alfredo Penne
If you want a lighter take, stir Greek yogurt into the sauce for creaminess with fewer calories. The texture is smooth and tangy—this version still satisfies the craving for chicken alfredo with penne but feels a bit brighter.
Ingredients
- 12 oz penne
- 1 lb chicken breast, sliced
- Salt & pepper
- 2 tbsp olive oil
- 1 cup plain Greek yogurt (full-fat for richness)
- 1/2 cup low-fat milk
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
Instructions
- Cook penne; reserve water, drain.
- Sear chicken until 165°F, remove.
- Whisk yogurt with milk and lemon juice until smooth.
- Warm garlic in a skillet 30 seconds, add the yogurt mixture and heat gently (do not boil) until warm and slightly thickened.
- Stir in Parmesan, toss with penne and chicken; add herbs and adjust seasoning.
How to Serve It
Serve with extra herbs and lemon wedges. Store in airtight containers for 2 days and reheat gently to avoid curdling.
Creamy, tangy, spicy, bright, baked, or quick—these 21 takes on chicken alfredo with penne give you options for any night or appetite. Pin a few favorites to rotate through the month, and don’t be afraid to swap proteins or add veg to suit your week. If you’re building a small set of kitchen gear that actually helps, a reliable instant-read thermometer and a sturdy cast iron skillet will serve you for nearly every recipe here.
Which version are you trying first—classic, baked, or something with a twist? Save or pin this list for easy access, and share the recipes with anyone who loves a saucy, cheesy bowl of comfort. Happy cooking!
