Diva Tasting: Chicken Penne Alfredo…

Chicken Penne Alfredo


4 Tablespoons Sweet Butter

2 Tablespoons Olive Oil

2 Cups Heavy Whipping Cream

2 Cloves Garlic, Minced

¼ Teaspoon Ground Pepper

1 Cup Grated Parmesan Cheese

1 Cup Shredded Mozzarella Cheese

1 (12 Ounce) Package Penne Pasta

1 Rotisserie Chicken Chopped

1 Box Spinach Thawed and Drained


Step 1 Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.

Step 2 Stir ½ of the Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes. Add Spinach and Chopped Chicken. Stir until blended. Reduce heat to low.

Step 3 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to a large bowl. Pour sauce over pasta and toss to coat pasta. Transfer to pasta bowls and serve with garlic crostini, salad and lemonade. Serves 4


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