This Penne Rigate Chicken Alfredo is a creamy, indulgent pasta dish that combines tender chicken, perfectly cooked penne, and a rich Alfredo sauce made from butter, cream, and Parmesan. The ridges on the penne help hold the sauce, ensuring every bite is flavorful. The savory chicken complements the velvety sauce, while fresh garlic and a sprinkle of nutmeg enhance its depth. Serve this dish with garlic bread for a crunchy contrast and a crisp Caesar salad to balance the richness. A glass of white wine, like Chardonnay, pairs beautifully, making it a comforting yet elegant meal for any occasion.

Ingredients

• 3 medium chicken breasts seasoned with salt and pepper to taste, cooked and sliced (or cubed)
• 16 oz Penne Rigate

Alfredo Sauce

• 1 stick butter
• 3 cloves garlic
• 1 pint of heavy whipping cream
• 2 Tablespoons cream cheese
• 1 cup grated Parmesan cheese
• 1 tsp white pepper (optional)

Directions

1. Cook seasoned medium chicken breasts and cube (Thaw and bake at 350 degrees for 45-50 minutes on olive oil greased roasting pan)
2. Make pasta per directions on box
3. Make sauce on Med-Low heat:  Melt butter, add garlic and cook for 2 minutes, add heavy whipping cream and cream cheese and cook until blended and bubbly, add Parmesan cheese and cook until blended and slightly thickened. Use whisk and stir frequently.
4. Combine chicken and pasta, stir in Alfredo sauce. Heat on low as needed to serving temperature. Season with salt and pepper to taste. Sprinkle lightly with grated Parmesan on serving.
5. Optional: I will sometimes provide additional toppings as sides on the table to go with this recipe: shredded spinach, chopped red onions, and/or chopped red or green peppers. I like these raw but I have used sautéed toppings as well if I have them on hand from other recipes.

**To reheat add a little heavy whipping cream as need to retain creaminess**

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