Chicken with Alfredo Penne Pasta


I was in the mood for something indulgent and knew this dish would hit the spot.  Alfredo pasta is a comfort food for me and I had a rough work day.  Good enough, right?!

Chicken with Alfredo Penne Pasta


  • 2 boneless, skinless chicken breast halves
  • 2 tbsp EVOO
  • 8 oz. penne pasta
  • 1 cup whipping cream
  • 1 tsp salt, divided in half
  • 1 tsp tsp black pepper, divided in half
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup grated Parmesan cheese (2 oz.)


  • Preheat oven to 425 F
  • For the chicken, heat a skillet to medium-high and add EVOO.  Sprinkle the chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper on both sides.  Cook the chicken 2-3 minutes on each side and place in oven for about 5 minutes afterwards in a glass pan.
  • While cooking your chicken, cook your penne pasta at the same time, about 11 minutes; drain and bring back to pan
  • In a small saucepan, add the whipping cream, the rest of the salt and black pepper, and stir until it is slightly thickened, about 3 minutes.  Take off the stovetop and add in the 1/2 cup Parmesan cheese to it and stir until it is well incorporated.
  • Add the sauce to the pasta and stir.
  • Divide pasta into bowls; slice chicken and divide between the bowls.

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