Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Whisk
- 9×13 inch baking dish
- Colander
- Cutting board and sharp knife
- Measuring cups and spoons
- Grater (for the Parmesan cheese)
Step-by-Step Instructions
First, we’ll get everything prepped and cooked. I start by preheating my oven to 375°F (190°C) and bringing a large pot of salted water to a boil for the penne. While that heats up, I toss the cubed chicken breast with olive oil, garlic powder, paprika, salt, and pepper in a bowl. I heat my large skillet over medium-high heat and cook that chicken until it’s beautifully golden and cooked through, which usually takes about 6-8 minutes. I’ve learned not to overcrowd the pan here—I do it in two batches if needed—to get a good sear instead of steaming the chicken. Once done, I transfer it to a plate.
Now, for the heart of the dish: the Alfredo sauce. In the same skillet (those browned bits are flavor gold!), I melt the butter over medium heat. I add the minced fresh garlic and let it cook for just about 60 seconds until it’s fragrant—you have to watch it closely so it doesn’t burn. Then, I sprinkle in the flour and whisk constantly for a full minute to cook out that raw flour taste. This is the base for our luxurious sauce, so don’t rush it.
Next, I slowly pour in the heavy cream and chicken broth while whisking constantly to avoid any lumps. I let this mixture simmer gently for 3-4 minutes until it thickens enough to coat the back of a spoon. This is when the magic happens! I turn off the heat and stir in that full cup of freshly grated Parmesan until it’s melted and smooth, followed by ½ cup of the mozzarella and the fresh parsley. The sauce will be gloriously thick and creamy. By now, my pasta should be cooked al dente—I drain it, remembering it will cook more in the oven.
Finally, I combine everything in a big bowl: the drained penne, the cooked chicken, and every last drop of that creamy garlic sauce. I give it a really good stir to make sure every piece of pasta is coated. I pour it all into my greased 9×13 baking dish and top it with the remaining 1 cup of mozzarella cheese. I bake it for 20-25 minutes, until the cheese is melted, bubbly, and has those perfect golden spots. Then, I let it sit for 5-10 minutes before serving—this rest time is crucial for the sauce to set so it doesn’t run everywhere on the plate.(See the next page below to continue…)