Chicken Penne Pasta in Alfredo Sauce

Chicken and Pasta in Alfredo sauce is a great combination if you want something different but a heavy meal. In slightly more time than it takes to boil the noodles you’ll have a creamy, rich sauce draping itself luxuriously over pasta.

A week ago we’ve been in an Italian restaurant and tasted the same dish, it was flavorful yes but i find the pasta a bit hard to chew. From then on, I promised myself to prepare one of my own version… a creamy, cheesy Alfredo dish and I’ll make sure that pasta will be al dente for a more enjoyable meal. And here it goes… come & enjoy with me a late lunch!

Chicken Penne Pasta in Alfredo Sauce

Chicken Penne Pasta in Alfredo Sauce


  • 1 lb. boneless chicken breasts
  • 2 tbsp. olive oil
  • 1/4 cup butter
  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup heavy cream
  • salt and pepper, to taste
  • 1 pound penne or fettuccine pasta
  • about 10 pcs. of cherry tomatoes
  • 1/4 cup of cooked green peas

Instructions for Cooking

  1. Heat olive oil in a skillet.
  2. Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.
  3. Steam cherry tomatoes & green peas for 1 to 2 minutes then set aside.
  4. In a saucepan, melt the butter, then add the cream and Parmesan cheese.
  5. Cook over low heat, stirring constantly. Do not boil.
  6. Mix chicken and Alfredo sauce together.
  7. Cook penne or fettuccine pasta in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.
  8. Garnish with cherry steamed cherry tomatoes & green peas.
  9. Serve hot & enjoy!

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