Instructions
step 1 Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside./n
step 2 Season the chicken pieces with salt, black pepper, paprika, and Italian seasoning./n
step 3 Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until golden brown and cooked through. Remove from the skillet and set aside./n
step 4 In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and sauté for 30 seconds until fragrant./n
step 5 Pour in heavy cream and whole milk, stirring to combine. Bring to a gentle simmer./n
step 6 Gradually whisk in Parmesan, mozzarella, and provolone cheese until fully melted and the sauce is smooth and creamy. Add crushed red pepper flakes if using./n
step 7 Return the cooked chicken to the skillet and stir to coat in the Alfredo sauce./n
step 8 Add the cooked penne to the skillet and toss until the pasta is evenly coated with sauce./n
step 9 Garnish with freshly chopped parsley and serve immediately while hot.
Storage and Reheating Tips
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 to loosen the sauce if needed. Avoid overheating to prevent the sauce from separating. This dish is best enjoyed fresh, but can be frozen for up to 2 months in a freezer-safe container.
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