March 16, 2022

Penne Chicken Alfredo

Make-Ahead Penne Alfredo is a great dish to make when having kids at the dinner table. Serve veggies and meat on the side with garlic bread, and you can make most guests happy, including the 15-year-old with discerning taste. I ate all the veggies, and my family and guests enjoyed the rest. All of us were happy ☺️.

Nothing fills my heart more than having guests at our dinner table. It is the same dinner table that was in my Oma’s home. So much love exists at this table. I hope this Alfredo Bake makes it to your table.

Penne Chicken Alfredo

Tips :

To make this recipe:

You can omit the chicken for a vegetarian version.

When pasta water has come to boil, add the salt and very slowly add in the pasta. If you can keep the water boiling by not lowering the temperature  too much there is a less of a chance the pasta will stick together.

Always save a cup of the salted pasta water., but don't remove it from the pot until the pasta has cooked to desired doneness. You want as much starch in the water as possible.

Make sure you cook your pasta just before al dente. It will continue to cook while it bakes in the oven. To make sure it is the correct one minute before the package cook time, remove a piece of penne from the water, cool and take a bite from the middle.  If a thin ring of white (uncooked pasta) in in the middle it is done and you can finish cooking in the sauce in the oven.

To serve this recipe:

Let the pasta bake rest cool prior to serving. This will allow the bake to set and it will be easier to serve.

Pair with a salad, broccolini, and garlic bread for a complete meal.

For leftovers, add a 1/2 a tablespoon of water to a piece prior to reheating, whether in the microwave of the oven.

You can freeze this dish for up to three months. Bake for 60 minutes from frozen with a baking pan cover for the first 30 minutes.

Penne Chicken Alfredo

Penne Chicken Alfredo is a great dish to make when having kids at the dinner table. Serve veggies , a salad and on the side with garlic bread, and you can make most guests happy. Omit the chicken and serve on the side if you have vegetarian guests.


2 tablespoons olive oil
2 lbs Chicken Breasts, diced
1 tablespoon garlic granules
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard

4 quarts water
1 tablespoon salt
1 pound penne pasta

2 tablespoons olive oil
2 tablespoon butter
6 cloves garlic, finely minced
3 tablespoons flour (I use whole wheat pastry flour from bobs red mill)
1 pint heavy cream
1 cup whole milk
1/2 cup pasta water
1 1/2 cups parmesan, grated

1/2 cup mozzarella, shredded
1;4 cup parmesan, grated


In a medium-sized bowl, mix the diced chicken with olive oil and seasonings. Cook the chicken, in a medium sized pan, over medium-high heat until lightly browned but not cooked through. Turn off the stove and set aside.

While the chicken is cooking, in a 6-quart pot, add 4 quarts of water and bring to a boil. Add the salt. Slowly add the pasta so that the water maintains a boil. Cook until just before al dente, about 1 minute minus the package cooking time. Toss with chicken and set aside.

In the same pan that you cooked the chicken in make the sauce. To the pan add olive oil and butter, and cook over medium-high heat until the butter has melted. Whisk in your minced garlic into the butter/oil and cook until fragrant, about 45 seconds to 1 minute, do not let the garlic burn.  

Add in the flour and whisk for two minutes to allow the flour to cook and slowly brown. Slowly add in the cream, constantly whisking, so that the base doesn't clump. Add in the milk and pasta water, and whisk until combined. Turn off the heat. Add in the parmesan and whisk until combined.

In a greased 9x13 baking dish, add the pasta and chicken, top with sauce, and mix until combined. Top with mozzarella and parmesan.

You can cover it and place it in the refrigerator until ready to bake, but no more than 6 hours.

Bake at 375˚ for 30 minutes or until the temperature reaches 165˚. Remove from the oven and let sit for 5 - 10 minutes before serving.


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April 27, 2022
I loved this recipe. The lemon flavor adds a citrus note where you need it most.
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