Penne Pasta with Chicken Alfredo
After the snow and hail commotion two days ago in Phoenix, yesterday's quiet and cozy dinner prepared under 30 minutes was perfect. I had leftover roasted chicken (store-bought works too), added it to Alfredo sauce with penne, and voila! A fast dinner in less than 20 minutes. A crisp green salad makes a perfect starter.
After the snow and hail commotion two days ago in Phoenix, yesterday's quiet and cozy dinner prepared under 30 minutes was perfect. I had leftover roasted chicken (store-bought works too), added it to Alfredo sauce with penne, and voila! A fast dinner in less than 20 minutes. A crisp green salad makes a perfect starter.
- Carbohydrate 1.72745333456792 g
- Cholesterol 96.2600000297563 mg
- Fat 34.4835866763339 g
- Fiber 0.0353333332768 g
- Protein 15.6400000129815 g
- Saturated Fat 21.5102186725147 g
- Serving Size 1 1 Recipe (69g)
- Sodium 614.782667183589 mg
- Sugar 1.69212000129112 g
- Trans Fat 2.31713866726183 g
- Calories 376 calories
Step-by-step
- In a large pot of salted water cook the penne pasta according to the package directions.
- 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.
- Drain the pasta and add it to the skillet with the chicken. Fold in the remaining butter until melted. Add the Parmiggiano and the heavy cream. Stir until the cream and the cheese are absorbed. Add a dash of nutmeg and freshly ground black pepper.
- Serve hot.
Operating under a strict thirty-minute timeline requires managing starches and dairy simultaneously without scorching the pan. Heavy cream reduces rapidly when subjected to medium heat, reaching a bubbling state within one single minute before absorbing the cheese. This rapid reduction drives off excess water, concentrating the milk fats so they can coat the exterior of the tubular pasta effectively.
Chemistry dictates the success of this sauce through the interaction of dairy proteins and aged cheese. Parmigiano-Reggiano introduces casein proteins and glutamates that dissolve into the hot fat phase of the cream. Grated nutmeg provides aromatic compounds containing myristicin, which cuts through the dense dairy richness by adding a subtle woody warmth.
Maintaining proper heat control during the final toss determines whether the sauce emulsifies or breaks into an oily film. Adding the remaining butter at the very end introduces emulsifiers that bind the starchy cooking water directly to the cheese and cream mixture. Vigorous stirring promotes this binding action until the liquid vanishes completely into the pasta.
Adapting this dish for different dietary needs involves substituting heavy cream with full-fat coconut milk at a one-to-one ratio, though the flavor profile will shift toward tropical sweetness. Hard sheep cheeses like pecorino romano can replace the cow-milk parmesan if a sharper, saltier bite is desired in the final emulsion.
