Preparation:
Cook the pasta:
Cook the penne in a large pot of salted boiling water according to the package instructions. Drain, then drizzle with a bit of olive oil to prevent them from sticking. Set aside.
Cook the chicken:
Season the chicken fillets with salt and pepper. In a hot pan, melt the butter with the olive oil, then cook the fillets for 5 to 6 minutes on each side, until golden brown and cooked through. Let rest for 2 minutes on a cutting board, then slice into strips.
Prepare the cheese sauce:
In the same pan (without washing it), sauté the minced garlic for 1 minute. Add the cream and heat on low. Then, add the grated cheese and Parmesan, stirring until the sauce is smooth. Adjust seasoning.
Assemble the dish:
Add the drained pasta to the sauce and toss to coat. Divide between bowls, top with sliced chicken, and sprinkle with fresh parsley and black pepper.
Tips:
Save time: Prepare and season the chicken fillets in advance, then refrigerate them for quick cooking.
Alternative: Swap the grated cheese for a spreadable cheese like “Philadelphia” with a bit of Parmesan for a creamy sauce.
Cooking tip: Do not let the cream boil to avoid the cheese curdling or becoming rubbery.
