Best 7 Penne Parmesan Alfredo Recipes

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Indulge in a culinary masterpiece with our penne parmesan alfredo recipe, a symphony of flavors that will tantalize your taste buds. This classic Italian dish features tender penne pasta enveloped in a velvety smooth alfredo sauce, generously topped with grated parmesan cheese. The rich and creamy sauce, made from a combination of butter, heavy cream, and parmesan cheese, creates a luxurious and decadent coating for the pasta. The addition of garlic, black pepper, and nutmeg adds depth and complexity to the sauce, while a sprinkling of fresh parsley adds a vibrant finishing touch. This recipe also includes variations for a vegetarian version, a creamy sun-dried tomato alfredo sauce, and a flavorful roasted red pepper sauce, allowing you to customize the dish to your preferences. Whether you're a seasoned cook or a beginner in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating this delectable dish that is sure to impress your family and friends.

Let's cook with our recipes!

PENNE ALFREDO WITH KALE



Penne Alfredo with Kale image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Kosher salt
1 pound penne
2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, stemmed and sliced into 1/2-inch-thick ribbons
2 cups heavy cream
3/4 cup grated parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
  • Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper.

ONE POT PENNE ALFREDO PASTA



One Pot Penne Alfredo Pasta image

Provided by Alex

Time 25m

Number Of Ingredients 15

2 tbsp extra virgin olive oil
2 tbsp shallot, finely diced (or 1 small shallot)
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken broth
2.5 cups milk
1 lb uncooked penne pasta
1 tsp kosher salt, or more to taste
1/2 tsp fresh cracked black pepper
1/2 tsp dried oregano
2 tbsp butter
3/4 cup shredded or grated parmesan cheese (plus more for serving)
2 tbsp freshly chopped flat-leaf parsley
a sprinkle of Italian style breadcrumbs
crushed red pepper flakes

Steps:

  • Heat the oil a large skillet (with tall sides) or a pot over medium heat. Add the shallot and garlic and cook, stirring, for 1-2 minutes, being careful not to burn.
  • Add the white wine (if using) and cook, stirring, until reduced by half, 2-3 minutes.
  • Add the chicken broth, milk, uncooked pasta, salt, pepper, oregano and stir to combine. Increase the heat and bring contents in the pot to a boil. Once boiling, immediately reduce the heat to a very light simmer. Cook, simmering and uncovered, stirring frequently until the pasta is tender and most of the liquid has been absorbed, about 15 minutes. be careful and keep an eye on it while it's cooking. You want to stir it very often to prevent the milk for curdling.
  • When the pasta is tender, remove from heat. Stir in the butter, parmesan and parsley until the butter has melted and the cheese is well combined. Taste, add more salt-- if desired.
  • Serve immediately. Sprinkle a little breadcrumbs and crushed red pepper flakes on top, if you'd like! Enjoy!

TRADITIONAL ALFREDO PASTA



Traditional Alfredo Pasta image

Alfredo Pasta, the traditional recipe, made with only 3 ingredients, fettuccine, parmesan cheese and butter. 15 minutes and Dinner is served.

Provided by Rosemary Molloy

Categories     Main Dish     Pasta

Time 15m

Number Of Ingredients 4

1 cup freshly grated Parmesan Cheese ((divided))
1/2 cup butter ((divided))
2 cups long pasta ((I used fettuccine))
black pepper to taste

Steps:

  • In a large pot of boiling salted water cook the fettuccine al dente.
  • in a medium pan add 1/2 the butter, 1/4 cup Parmesan cheese and 1/2 -1 ladle of hot pasta water (about 3-5 tablespoons). On low medium heat, whisk together to make a cream.
  • Add the drained pasta, another 1/2-1 ladle of hot pasta water (or a little more if needed) the remaining butter and parmesan cheese, gently toss together on low heat (for about 1 minute) and serve immediately, sprinkle with parmesan cheese and black pepper. Enjoy!

Nutrition Facts : Calories 491 kcal, Carbohydrate 1 g, Protein 13 g, Fat 40 g, SaturatedFat 25 g, Cholesterol 110 mg, Sodium 779 mg, ServingSize 1 serving

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY



Easy Chicken Alfredo Penne Recipe by Tasty image

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.

Provided by Claire Nolan

Categories     Dinner

Time 33m

Yield 6 servings

Number Of Ingredients 18

1 ½ lb chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta, cooked
¼ cup fresh parsley
¼ cup shredded parmesan cheese
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese
½ teaspoon salt
½ teaspoon pepper

Steps:

  • In a pan over medium-high heat, melt butter, then add the chicken breast.
  • Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
  • In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
  • Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
  • Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
  • Season with salt, pepper, oregano, and basil, and stir well to incorporate.
  • Add parmesan cheese and stir until melted.
  • Pour the sauce over cooked penne pasta, add the chicken and mix well.
  • Add parsley and extra parmesan. Mix well.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

CREAMY HAM AND PENNE PASTA



Creamy Ham and Penne Pasta image

Zesty diced tomatoes, ham and peas combine with penne pasta in a creamy sauce

Provided by Food Network

Time 20m

Yield 4 servings (1-1/3 cups each)

Number Of Ingredients 6

8 ounces dry penne pasta, uncooked
1/2 cup frozen green peas
1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, undrained
1 pkg (8 oz each) 1/3 less fat cream cheese (Neufchatel), cubed
1/2 cup shredded sharp Cheddar cheese
3/4 cup chopped fully cooked lean ham

Steps:

  • 1. Cook pasta according to package directions, omitting salt; add peas last 2 minutes of cook time. Drain; set aside and keep warm.
  • 2. In pan used for pasta, combine all remaining ingredients. Cook and stir over medium heat until cheese melts and mixture is bubbly. Stir in pasta and peas.

PARMESAN PENNE



Parmesan Penne image

My mother was not much of a cook. So I credit my husband for encouraging me to experiment in the kitchen. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce.-Vera Soghomonian, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) tomato sauce
1 cup grated Parmesan cheese, divided
1/2 teaspoon ground allspice
Salt and pepper to taste
1 package (16 ounces) penne pasta
1/2 cup butter, cubed, divided
1/4 cup all-purpose flour
2 cups whole milk
2 large eggs, lightly beaten

Steps:

  • In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

Nutrition Facts :

CHICKEN PENNE ALFREDO



Chicken Penne Alfredo image

Cream cheese just might steal the show here. Combined with chicken, penne pasta, veggies and savory seasoning, it makes for a silky feast. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 8

2 cups uncooked penne pasta
1 package (16 ounces) frozen broccoli-cauliflower blend
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon butter
1 package (8 ounces) cream cheese, cubed
1 cup shredded cheddar cheese
1 cup chicken broth
1 envelope Lipton savory herb with garlic soup mix

Steps:

  • Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

Nutrition Facts : Calories 524 calories, Fat 28g fat (16g saturated fat), Cholesterol 125mg cholesterol, Sodium 999mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your dish. Look for fresh, flavorful parmesan cheese, heavy cream, and penne pasta.
  • Don't overcook the pasta. Cook it according to the package directions, or until it is al dente (still slightly firm to the bite).
  • Make sure the sauce is thick and creamy. If it is too thin, add more parmesan cheese or heavy cream. If it is too thick, add a little bit of milk or water.
  • Serve the pasta immediately. This is when it is at its best.

Conclusion:

Penne Parmesan Alfredo is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy, cheesy sauce and tender pasta, it is sure to please everyone at your table. So next time you are looking for a quick and tasty meal, give this recipe a try.

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