Costco Deli Chicken Alfredo
"The deli tray you've been buying for $14.99, except now you can make it for half that and triple the garlic."
Costco Copycat — This is a homemade version of the Costco Deli & Prepared Foods item. See it in store →
The Game Plan
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Season chicken breasts generously with salt and pepper on both sides.
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Heat a large skillet over medium-high heat with the olive oil. Sear chicken 5-6 minutes per side until golden and cooked through. Internal temp should hit 165°F.
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Remove chicken from the skillet and let it rest for 5 minutes, then slice into thin strips. Resist the urge to cut it immediately — resting keeps the juices in the chicken, not on your cutting board.
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Bring a large pot of well-salted water to a rolling boil. Cook penne according to package directions until al dente — a minute less than the box says is usually perfect.
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Before draining, reserve 1/2 cup pasta water. This starchy liquid is your secret weapon for sauce consistency.
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While the pasta cooks, start the sauce. In the same skillet over medium heat, melt butter. Add garlic and cook for 30 seconds until fragrant — watch it like a hawk, burnt garlic is bitter garlic.
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Pour in heavy cream and bring to a gentle simmer. Let it reduce for 3-4 minutes, stirring occasionally, until it starts to coat the back of a spoon.
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Remove from heat and stir in the grated Parmigiano Reggiano a handful at a time until the sauce is silky smooth. Add a pinch of nutmeg if using.
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If the sauce feels too thick, add a splash of reserved pasta water to loosen it up. A little goes a long way.
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Toss the drained pasta and sliced chicken into the sauce. Stir until everything is evenly coated. The pasta will continue absorbing sauce as it sits, so err on the saucier side.
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Plate immediately, top with fresh parsley, a crack of black pepper, and red pepper flakes if you like a little heat.
