Roasted Garlic Chicken Alfredo Penne
ROASTED GARLIC CHICKEN ALFREDO PENNE
Author: The Chef
Cuisine: Italian
Recipe type: Pasta
Ingredients
- 3 small bulbs garlic
- 1 tbsp olive oil
- pinch salt
- 2 cups heavy cream
- ½ cup white wine
- 1 cup grated parmesan
- ½ tsp salt
- 1 tsp black pepper
- 1 tbsp thyme leaves
- 500g cooked penne
- 2 tbsp olive oil
- 2 chicken breasts
- ½ cup reserved pasta water
Instructions
- Cut the tops off the garlic bulbs, pop them on a sheet of tin foil, and dress with 1 tbsp olive oil and a good pinch of salt. Wrap up to seal then bake for 1 hour at 180°C. Cool, then squeeze the cloves from their skins and mash well with a fork. Set aside.
- Heat 2 tbsp olive oil over a medium-high heat, then add the chicken breasts. Fry, uncovered, for 4-5 minutes, or until the underside is well browned. Season with salt and pepper, then flip. Partially cover the pan with a lid and cook for a further 4 minutes. Remove lid and chicken, then rest for 10 minutes before slicing into thin slices (the same side as the penne quills).
- Wipe out the pan with a piece of kitchen towel to remove excess oil.
- Add wine and reduce by half. Stir through the roasted garlic puree and add the thyme. Pour in the cream. Reduce slowly until rich and thick - about 10 minutes. Season with ½ tsp salt and the 1 tsp pepper. Add parmesan and chicken and stir through.
- Cook penne until al dente, then add along with the pasta water. Beat and toss the pasta well to encourage the starch to emulsify with the sauce. Do this for a minute or so. It should coat every piece of pasta evenly.
- Serve!
Watch the recipe video here:
Roasted Garlic Chicken Alfredo Penne
Roasted Garlic Chicken Alfredo Penne
Posted by Twisted on Saturday, June 23, 2018
