Chicken Alfredo
Discover the ultimate Easy Chicken Alfredo Penne recipe, perfect for any night of the week. This guide offers a step-by-step method to create a creamy, comforting dish that's sure to please the whole family, complete with tips for the best results and potential ingredient substitutes.
Equipment
- stove, oven
Ingredients
- 340 grams short noodle pasta
- 2 skinless boneless chicken breasts
- 100 grams Prosciutto
- 3 tbsp olive oil
- 3 tbsp butter divided
- 1 small onion diced
- 2 cloves garlic minced
- 8 cremini mushrooms sliced
- ¾-1 cup cream
- ¼ cup prosecco*
- 1 cup frozen peas
- 1 big fistful baby spinach
- 1½ cups parmigiano cheese grated
- sea salt and cracked pepper
Instructions
- Preheat oven to 350.
- Separate Prosciutto and place onto a baking sheet. Bake for 15 minutes. Set aside. It will crisp up as it cools.
- Sprinkle chicken with seal salt and pepper. Drizzle with olive oil and bake on parchment lined sheet for 25-30 minutes until no longer pink inside. Once cooked, chop into bite size pieces.
- Cook pasta until al dente.
- While pasta is cooking heat a large deep-sided pan with olive oil and 2 tbsp of butter.
- Add onion and cook until translucent.
- Add in garlic and mushrooms. Cook until mushrooms start to soften and brown.
- Deglaze the pan with *prosecco, scraping up any bits from the bottom of the pan.
- Stir in chicken, peas, cream, half of the parmigiano and remaining tbsp of butter. Bring sauce to a simmer and then reduce the heat to add cooked pasta.
- Scatter proscuitto over the top of the pasta and gently combine. Finish with remaining cheese, check for seasoning and serve immediately.
Notes
My favourite brand of gluten-free pasta is Rummo https://www.pastarummo.it/en/products/gluten-free/elicoidali-4/
I don't drink alcohol so I use my favourite 0proof sparkling Nozeco https://www.lcbo.com/en/nozeco-28152
I don't drink alcohol so I use my favourite 0proof sparkling Nozeco https://www.lcbo.com/en/nozeco-28152