Servings: 6 | Preparation time: 15 minutes | Cooking time: 18 minutes
Ingredients
- 16 oz penne pasta (455 g), cooked
- 1 ½ lb chicken breast (680 g), cubed
- 2 tbsp of butter
- ½ tsp Cool Runnings oregano
- ½ tsp Cool Runnings dried basil
- ½ tsp salt
- ½ tsp Cool Runnings black pepper
- ¼ cup fresh parsley (10 g)
- ¼ cup shredded parmesan cheese (25 g)
- 4 cloves garlic, minced
- 3 tbsp flour
- 2 tbsp of butter
- 2 cups milk (480 mL)
- ½ cup shredded parmesan cheese (55 g)
- ½ tsp Cool Runnings oregano
- ½ tsp Cool Runnings dried basil
- ½ tsp salt
- ½ tsp Cool Runnings black pepper
Directions
1. Cook the penne pasta according to package instructions. Drain and set aside.
2. In a medium pan over medium-high heat, melt 1 tablespoon of butter. Add the chicken breast and season with salt, pepper, oregano, and basil. Cook for 8–10 minutes, or until the chicken is fully cooked through and lightly golden. Remove the chicken from the pan and set aside.
3. In the same pan, melt the remaining butter and add the minced garlic. Sauté for 1–2 minutes until fragrant and softened.
4. Gradually pour in the milk, stirring well between additions, until fully incorporated and the sauce begins to thicken.
5. Season the sauce with additional salt, pepper, oregano, and basil to taste. Stir in the parmesan cheese and continue stirring until melted and smooth.
6. Return the cooked chicken to the pan, then add the pasta. Toss everything together until well coated in the sauce.
7. Garnish with chopped parsley and extra parmesan cheese before serving. Enjoy!
Chicken Alfredo Penne Pasta Recipe Card
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