This one-skillet pasta is pure cozy indulgence: juicy chicken strips kissed with Italian herbs and paprika, tossed with perfectly cooked penne in a silky, garlicky Alfredo sauce made luxurious with cream cheese for extra body and freshly grated Parmesan for that nutty depth. It’s hearty yet elegant, quick enough for busy evenings, and impressive enough for guests. The reserved pasta water is the secret to a glossy, clingy sauce that never breaks—classic Italian-American comfort at its best.

Why This Recipe is a Favorite:

• One main skillet = easy cleanup and layered flavor.
• Balanced richness: Cream cheese smooths the sauce, Parmesan adds savoriness, herbs bring brightness.
• Customizable: Adjust heat, add veggies, or lighten it up.
• Family-approved: Kids love the creamy pasta, adults love the herbed chicken.
• Great for leftovers—reheats beautifully.

Servings: 4 generous portions
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes
Approximate Calories per Serving: ~820 kcal (varies with brands/portions)

Ingredients

For the Herbed Chicken:

• 1.25 lbs boneless, skinless chicken breasts, sliced into thin strips (or bite-sized pieces)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika (smoked for extra depth, optional)
• ½ teaspoon kosher salt (or to taste)
• ½ teaspoon freshly ground black pepper

For the Penne & Creamy Alfredo Sauce:

• 12 oz penne pasta (or rigatoni, fettuccine, or farfalle)
• 2 tablespoons unsalted butter
• 3–4 garlic cloves, very finely minced or grated
• 1½ cups heavy cream (or half-and-half for lighter)
• 2 oz cream cheese, softened and cubed (for ultra-smooth texture)
• ¾–1 cup freshly grated Parmesan cheese (plus extra for serving)
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste
• ½–¾ cup reserved hot pasta water (essential for silky sauce)

Garnish & Finish:

• 2–3 tablespoons fresh parsley or basil, finely chopped
• Extra grated Parmesan
• Optional: Light drizzle of good olive oil or a squeeze of lemon

Step-by-Step Instructions

1. Cook the penne:
   Bring a large pot of heavily salted water to a rolling boil. Add penne and cook until al dente (about 1 minute less than package directions). Before draining, reserve ¾ cup hot pasta water. Drain pasta and set aside (toss with a tiny drizzle of oil if it sits long).
2. Season and cook the chicken:
   Pat chicken strips dry with paper towels. In a small bowl, mix Italian seasoning, garlic powder, paprika, salt, and pepper. Sprinkle evenly over chicken and toss to coat.
   Heat olive oil in a large, deep skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove to a plate and cover loosely to keep warm.
3. Build the Alfredo sauce:
   Reduce heat to medium. In the same skillet (keep those flavorful bits!), melt butter. Add minced garlic and sauté 30–60 seconds until fragrant and lightly golden (don’t brown it).
   Pour in heavy cream and bring to a gentle simmer. Stir in softened cream cheese until fully melted and smooth. Gradually add grated Parmesan, stirring constantly until sauce is creamy and thickened (2–3 minutes). Season with Italian seasoning, salt, and pepper. If sauce is too thick, add splashes of reserved pasta water until silky and glossy.
4. Combine everything:
   Add drained penne to the sauce, tossing gently to coat evenly. Return chicken (and any juices) to the skillet. Toss everything together over low heat for 1–2 minutes to warm through and let flavors meld. If needed, add more pasta water for desired creaminess.
5. Serve hot & beautiful:
   Divide into bowls or plates. Top with extra grated Parmesan, chopped fresh parsley or basil, and a light drizzle of olive oil (or lemon squeeze for brightness). Serve immediately while sauce is hot and glossy.

Serving Suggestions:

• With garlic bread or crusty Italian rolls to mop up extra sauce.
• Alongside a simple green salad with balsamic vinaigrette or roasted vegetables (broccoli, zucchini, or asparagus).
• Wine pairing: Crisp white like Pinot Grigio or Chardonnay to cut the richness.

Pro Tips & Variations:

• Extra creamy: Stir in ¼ cup mascarpone or a splash of heavy cream at the end.
• Veggie boost: Add spinach, cherry tomatoes (halved), or sautéed mushrooms in step 3.
• Spicy twist: Add red pepper flakes or a pinch of cayenne to the chicken seasoning.
• Lighter version: Use half-and-half instead of heavy cream and low-fat cream cheese.
• Make ahead: Cook chicken and pasta separately; make sauce fresh and combine when ready.
• Storage: Leftovers keep in fridge 2–3 days. Reheat gently on stovetop with a splash of milk or pasta water to revive sauce.

This Italian herb chicken penne Alfredo is creamy, garlicky, herby perfection—tender chicken, al dente pasta, and a sauce you’ll want to lick the bowl for. It’s comfort food at its finest. Make it tonight and enjoy every bite! 🍝🧄🍗

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