Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • 1/2 teaspoon (2.5g) onion powder
  • 1/4 teaspoon (1.25g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 1 lb (450g) penne pasta (or your favorite short pasta shape)
  • Salt, for pasta water
  • 1/2 cup (115g / 1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 3 cups (710ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) white pepper (or black pepper)
  • 1/2 cup (50g) freshly grated Parmesan cheese, plus more for topping
  • 1/4 cup (25g) freshly grated Romano cheese, plus more for topping
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. While pasta cooks, toss chicken with olive oil, garlic powder, onion powder, salt, and pepper. Sauté in skillet until cooked through, about 6-8 minutes. Remove from skillet and set aside.
  4. Melt butter in the same skillet. Add garlic and sauté until fragrant (about 30 seconds).
  5. Gradually whisk in heavy cream and milk. Bring to a simmer, then reduce heat to low.
  6. Season with salt and pepper. Simmer for 5-7 minutes, stirring occasionally, until sauce slightly thickens.
  7. Remove from heat and stir in Parmesan and Romano cheese until melted and smooth.
  8. In a large bowl, combine cooked pasta, cooked chicken, and Alfredo sauce. Toss to coat evenly.
  9. Pour the pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan and Romano cheese.
  10. Bake for 20-25 minutes, or until golden brown and bubbly.
  11. Let stand for a few minutes before garnishing with fresh parsley (if using) and serving.