Ingredients with Measurements:
- 1 pound of chicken breast, cut into small pieces
- 1 pound of penne pasta
- 4 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 2 cups of heavy cream
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1 cup of mozzarella cheese, shredded
- 1/4 cup of fresh parsley, chopped
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet for cooking chicken and sauce
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
4. Add chicken to the skillet and cook until browned and cooked through, about 8-10 minutes.
5. Pour heavy cream into the skillet and bring to a simmer. Add grated Parmesan cheese and stir until melted and combined.
6. Add cooked pasta to the skillet and stir until coated in the sauce.
7. Transfer the pasta and sauce to a 9x13 inch baking dish.
8. Sprinkle shredded mozzarella cheese over the top of the pasta.
9. Bake for 20-25 minutes until cheese is melted and bubbly.
10. Garnish with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 45g
Protein: 33g
Sodium: 650mg
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs or shrimp.
- Penne pasta can be substituted with any other short pasta such as fusilli or rigatoni.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Romano or Asiago cheese.
- Mozzarella cheese can be substituted with any other type of shredded cheese such as cheddar or Monterey Jack.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the sauce for extra flavor.
- Top the pasta with breadcrumbs before baking for a crispy texture.
- Add cooked broccoli or spinach to the pasta for extra vegetables.
Tips and Tricks:
- Be sure to cook the pasta al dente so it doesn't become too soft when baked.
- Use freshly grated Parmesan cheese for the best flavor.
- If the sauce is too thick, add a splash of milk or chicken broth to thin it out.
- Let the pasta cool for a few minutes before serving to avoid burning your mouth.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the pasta in individual bowls or on a large platter for family-style dining.
Garnishes:
Chopped parsley or basil
Pairings:
Garlic bread or a side salad
Suggested Side Dishes:
Roasted vegetables or a Caesar salad
Troubleshooting Advice:
If the pasta is too dry, add a splash of milk or chicken broth to the sauce.
Food Safety Advice:
Be sure to cook the chicken to an internal temperature of 165°F to avoid foodborne illness.
Food History:
Alfredo sauce was invented by Italian chef Alfredo di Lelio in the early 20th century.
Flavor Profiles:
Creamy, cheesy, garlicky
Serving Suggestions:
Serve hot and enjoy as a main dish.
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