🍽 Chicken Penne Alfredo Loaded Potato Recipe 🍽
Ingredients for Chicken Penne Alfredo:
2 large chicken breasts (boneless and skinless), diced
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup broccoli florets (steamed)
1/4 cup sun-dried tomatoes, chopped
1 tablespoon Italian seasoning
Salt and pepper to taste
1 lb penne pasta, cooked al dente
Ingredients for Loaded Potato:
4 large russet potatoes, baked and hollowed out
1 tablespoon butter
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions:1. Prepare the Chicken Penne Alfredo:
Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Add the diced chicken and season with salt, pepper, and Italian seasoning.
Cook for 5-7 minutes until the chicken is golden and cooked through. Remove from the skillet and set aside.
Make the Alfredo Sauce:
In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
Add heavy cream and whole milk, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.
Add Cheese and Combine:
Stir in grated Parmesan cheese and shredded mozzarella cheese. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
Add steamed broccoli and sun-dried tomatoes, mixing them into the sauce.
Combine with Penne:
Add the cooked penne pasta to the sauce, stirring to coat the pasta evenly in the Alfredo sauce. Add the cooked chicken back to the skillet and mix everything together. Adjust seasoning with salt and pepper as needed.
2. Prepare the Loaded Potatoes:
Bake the Potatoes:
Wash the russet potatoes thoroughly and poke a few holes with a fork. Bake at 400°F (200°C) for 45 minutes or until tender. Once baked, cut a slit down the center of each potato and gently scoop out some of the insides to create a hollow space.
Make the Loaded Filling:
In a small bowl, mix the scooped-out potato insides with butter, sour cream, and shredded cheddar cheese. Stir until smooth and creamy.
3. Assemble the Dish:
Stuff the Potatoes:
Spoon the creamy mixture back into the hollowed-out potatoes.
Top with Chicken Penne Alfredo:
Generously top each potato with the Chicken Penne Alfredo mixture. Let the cheese melt slightly as it is piled high on top.
Garnish and Serve:
Garnish with freshly chopped parsley and additional cheese if desired. Serve hot.
Enjoy Your Loaded Potato!This hearty Chicken Penne Alfredo Loaded Potato is perfect for a comforting, filling meal. The creamy Alfredo sauce and tender chicken pair perfectly with the soft, cheesy baked potato.
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