Chicken Alfredo Penne Pasta

Chicken Alfredo Penne Pasta


  1. 1 kg chicken breast
  2. 2 cups full cream milk
  3. 1 cup of thickened cream
  4. 1 can
  5. 3 cloves garlic minced
  6. 2 cups parmesan cheese
  7. vegeta stock powder
  8. salt to taste
  9. olive oil
  10. Pesto paste (rocket, pine nuts, olive oil, parmesan cheese, salt to taste – blended in the food processor)
  11. Water (to boil the pasta)



  1. Put water in a saucepan and bring to the boil. Add a pinch of salt. Once it is rapidly boiling add pasta for approx 5 minutes. Strain off water once cooked.
  2. Slice up the chicken and heat in the fry pan until fully cooked. Remove and set aside.
  3. Add pesto paste to a saucepan on medium heat, add milk and stir until combined. Let it come to a boil and then reduce heat and let simmer for approx 3 minutes, stirring regularly. Add salt and pepper to taste.
  4. Add thickened cream, bring back to the boil over medium heat, then reduce heat to low and simmer until sauce is slightly thickened.
  5. Add chicken and pasta to the saucepan and stir until well combined. Cook for approx 3-5 more minutes.
  6. Add parmesan cheese and stir through until melted and sauce has thickened.
  7. Taste for seasoning, serve and add parsley for garnishing.
  8. Enjoy!

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