Cooking on the edge: Chicken alfredo with penne pasta

By Jesse O. Walls

Every now and again I get a craving for Italian food, and when it comes to a good rub for an Italian-style chicken – basil, oregano, rosemary and sage are perfect for complementing a rich and creamy Alfredo sauce.


Jesse O. Walls | Contributor

Jesse O. Walls | Contributor

4 boneless, skinless chicken breast

2 tsp. olive oil

2 tbsp. basil

2 tbsp. oregano

2 tbsp. rosemary

2 tsp. sage

1 jar Alfredo sauce

½ cup Mama Francesca’s parmesan aromatico grated cheese

2 cups chopped broccoli

1 box (13.25 oz.) penne pasta noodles

Fresh parsley (optional)



Combine basil, oregano, rosemary and sage in a bowl and mix thoroughly. Use as rub on chicken breasts, coating both sides and place in resealable freezer bag and refrigerate for 1-2 hours.

Heat oil in a large skillet over medium heat. Add chicken and cook for 30 minutes or until a meat thermometer reads 170°.

Meanwhile, in a small skillet, steam broccoli until tender, approx. 5-10 minutes. Set broccoli aside, covered.

Cook penne pasta according to box directions.

In a small saucepan, add Alfredo sauce and grated cheese and bring to just below boiling, stirring occasionally.

Drain pasta and add broccoli.

Serve pasta with chicken on top, and cover with sauce. Garnish with fresh parsley if desired.

Serve with a fresh vegetable salad & cheesy French bread and you have a great meal that people are sure to enjoy.

Bon appétit.