Ingredients
Equipment
Method
Cook Pasta
- Cook the penne in salted boiling water according to package directions.
- Drain but do not rinse.
Make the Sauce
- Melt butter in a saucepan over medium-low heat.
- Add the garlic and sauté until it turns blond in color.
- Add the heavy cream and bring to a simmer.
- Let it simmer for 2-3 minutes.
- Whisk in the Parmesan cheese and black pepper.
- Let the sauce come back to a simmer and continue whisking for 3 minutes until smooth and not grainy.
- Remove from heat.
Assemble
- Reheat the batch grilled chicken by slicing or dicing and warming in a skillet over medium heat until heated through.
- Add the drained penne to the sauce and toss to coat.
- Top with the grilled chicken and serve with additional Parmesan cheese.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to smooth Alfredo is using real Parmigiano Reggiano and whisking constantly once the cheese is added—pre-shredded cheese contains anti-caking agents that make the sauce grainy. If your sauce breaks or looks oily, add a tablespoon of pasta water and whisk vigorously off heat to bring it back together. This recipe scales easily for meal prep; store the sauce separately from the pasta and chicken for up to 3 days, then gently reheat the sauce with a splash of cream before tossing. The cooked pasta can be portioned and frozen for up to 2 months—just thaw and toss with hot sauce. Substitute the penne with fettuccine, rigatoni, or even zucchini noodles for a lower-carb option.
