Penne with Chicken Alfredo - Giangi's Kitchen

Recipes: Pasta, Rice and Grains

Giangi Kitchen Giangi

Penne with Chicken Alfredo

Published on February 22, 2013 | Pasta, Rice and Grains

Introduction

Penne with chicken Alfredo.


After  the snow and hail commotion that we had two days ago in Phoenix, which did not last long of course and was beautiful to see and experience, yesterday quiet and cozy dinner prepared under 30 minutes was the end to a perfect day.
I had some left over roasted chicken, store-bought will be perfect,  added it to the Alfredo sauce with penne, of course pasta of choice at my house… and voila` a fast dinner in less than 20 minutes.  A nice crisp green salad to start the meal is always perfect.  I am enclosing a couple of pictures of the snow and hail on our cactus.
Bon Appetit!!

Giangi
servings: 4 prep time: 10 minutes cook time: 15 minutes

Ingredients

Amount Item Add to Grocery List
1 pound De Cecco penne pasta
2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons heavy cream
1/2 cup freshly grated parmesan cheese
cooked and cut into small diced chicken
ground pepper
dash nutmeg

Preparation Instructions

  1. In a large pot of salted water cook the penne pasta according to the package directions.

  2. Meanwhile in a large skillet melt 1 tablespoon of butter and add the chicken. Cook over medium heat until the chicken is warm. Add the heavy cream until it bubbles, 1 minute. Set aside.

  3. Drain the pasta and add it to the skillet with the chicken. Fold in the remaining butter until melted. Add the Parmigiano and the heavy cream. Stir until the cream and the cheese are absorbed. Add a dash of nutmeg and freshly ground black pepper.

  4. Serve hot.

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