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.

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Servings:

Author: Teri-Ann Carty

Prep Time: 20

Cook Time: 30

Total Time: 50

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 cup cream
¼ cup prosecco*
1 cup frozen peas
1 big fistful baby spinach
1½ cups parmigiano cheese grated
sea salt and cracked pepper

US Customary - Metric

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

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.