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Spicy Chicken Penne Alfredo - Creamy, Comforting, and Packed With Heat

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Penne pasta – 12 ounces
  • Boneless skinless chicken breasts – 1 to 1.25 pounds, thinly sliced
  • Olive oil – 2 tablespoons
  • Unsalted butter – 3 tablespoons
  • Garlic – 3–4 cloves, minced
  • Heavy cream – 1.5 cups
  • Chicken broth – 1/2 cup (low sodium preferred)
  • Parmesan cheese – 1 cup, freshly grated
  • Crushed red pepper flakes – 1 to 2 teaspoons (to taste)
  • Smoked paprika – 1 teaspoon
  • Italian seasoning – 1 teaspoon
  • Salt and black pepper – to taste
  • Lemon – 1 (zest and juice)
  • Fresh parsley – small handful, chopped
  • Optional heat boosters: Hot sauce, cayenne, or Calabrian chili paste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook penne until just al dente according to package directions. Reserve 1 cup of pasta water, then drain.
  2. Season the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, and 1 teaspoon red pepper flakes.
  3. Sear the chicken: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high. Cook chicken in a single layer, 3–4 minutes per side, until golden and cooked through. Transfer to a plate; tent with foil.
  4. Build the sauce base: Reduce heat to medium. Add butter to the skillet. Stir in garlic; cook 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits. Simmer 1–2 minutes.
  5. Add cream and spice: Stir in heavy cream and another 1/2–1 teaspoon red pepper flakes (to taste). Bring to a gentle simmer; do not boil hard.
  6. Melt the cheese: Reduce heat to low. Gradually whisk in Parmesan, a handful at a time, until smooth. If the sauce seems too thick, add a splash of reserved pasta water to loosen.
  7. Combine: Add cooked penne and the chicken (with juices) to the skillet. Toss to coat. Add lemon zest and a squeeze of lemon juice. Adjust seasoning with salt and pepper. If you like extra heat, finish with a dash of hot sauce or a pinch of cayenne.
  8. Finish and serve: Sprinkle with chopped parsley. Serve immediately, with extra Parmesan and red pepper flakes on the table.