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Angry Alfredo Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound penne pasta
  • 2 large boneless skinless chicken breasts cut into strips
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups freshly grated Parmesan cheese
  • 6 tablespoons butter
  • 4 cloves garlic minced
  • 1/2 cup jarred cherry peppers chopped (plus 2 tablespoons brine)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley chopped

Method
 

  1. Cook penne pasta according to package directions, drain and set aside.
  2. Season chicken strips with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6-7 minutes. Remove from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in heavy cream and milk, stirring to combine. Bring to a gentle simmer and cook for 5-6 minutes, stirring occasionally, until slightly thickened.
  5. Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth. Stir in chopped cherry peppers and brine.
  6. Add cooked chicken and pasta to the sauce, tossing to coat evenly. Cook for 2-3 minutes until everything is heated through. Garnish with fresh parsley and serve hot.