Spicy Chicken Alfredo Penne
This Spicy Chicken Alfredo Penne is creamy, comforting, and has the perfect fiery kick to spice up your weeknight dinner!
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Colander
- Measuring cups and spoons
- Grater
Ingredients
- 8 ounces penne pasta the perfect shape to hold onto the creamy sauce
- 2 tablespoons olive oil for sautéing the chicken to golden perfection
- 1 pound chicken breast diced, tender pieces that soak up all the flavors
- 1 teaspoon garlic powder adds a subtle, savory depth
- 1 teaspoon red pepper flakes the source of that delightful, spicy kick
- Salt and pepper to taste, essential seasoning to balance the dish
- 1 cup heavy cream creates the rich, velvety sauce
- 1 cup grated Parmesan cheese the star ingredient for authentic Alfredo flavor
- 1/2 cup chicken broth adds moisture and layers of flavor without heaviness
- 1/2 teaspoon Italian seasoning a blend of herbs to elevate the dish
- Fresh parsley chopped, for garnish, adds a bright, fresh contrast
Instructions
Stepwise Method: Spicy Chicken Alfredo Penne
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente – usually about 10-12 minutes. Drain and set aside, reserving a little pasta water just in case you want to loosen the sauce later.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast, garlic powder, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and golden brown on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium. Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the chicken. Add the Italian seasoning and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.
- Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning with more salt and pepper if needed. Return the cooked chicken to the skillet and toss to coat with the sauce.
- Add the cooked penne to the skillet and toss everything together until the pasta is evenly coated. If the sauce is too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
- Sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor. Serve immediately with extra Parmesan on the side, if desired.
Notes
- Make sure not to overcook the chicken; diced pieces cook quickly and remain tender when watched carefully.
- Freshly grated Parmesan melts better and has a richer flavor than pre-grated varieties.
- If the sauce thickens too much before combining with pasta, add reserved pasta water gradually to loosen it.
- For an extra layer of flavor, sauté a minced garlic clove with the chicken before adding spices.
- Feel free to swap penne with other pasta shapes like rotini or fusilli to vary textures.