Instructions
Step 1: Cook the penne pasta in salted boiling water according to package directions until al dente. Drain and set aside.
Step 2: Season the chicken chunks with salt, pepper, and Italian seasoning.
Step 3: In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon butter. Add the chicken and sear until golden and fully cooked, about 6–8 minutes. Remove and set aside.
Step 4: In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced garlic and sauté for 1–2 minutes until fragrant.
Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan and mozzarella cheeses until melted and smooth.
Step 6: Add the cooked pasta and seared chicken to the sauce. Toss to coat everything evenly in the creamy Alfredo.
Step 7: Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce. Not ideal for freezing due to the dairy-based sauce, but best enjoyed fresh.
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