Ingredients:

  • 0.68 kg (1.5 lbs) chicken breasts, sliced into bite-sized strips
  • 120 ml (0.5 cup) + 30 ml (2 tbsp) Italian Dressing
  • 0.5 tsp black pepper
  • 0.25 tsp salt
  • 450 g (16 oz) Penne or Rotini
  • 240 ml (1 cup) Heavy Cream
  • 115 g (4 oz) Cream Cheese, softened and cubed
  • 60 g (0.5 cup) Parmesan Cheese, Freshly grated
  • 3 cloves Garlic, minced
  • 120 ml (0.5 cup) Pasta Water, Reserved from the pot
  • 1 tbsp Fresh Parsley, Chopped for garnish

Instructions:

  1. Marinate the chicken. Toss the strips with 120 ml of dressing and let it sit for at least 10 minutes.
  2. Boil the pasta. Cook the penne in salted water until just shy of al dente.
  3. Reserve the liquid. Dip a measuring cup into the boiling water to save 120 ml before draining the pasta.
  4. Sear the poultry. Heat 30 ml of dressing in your skillet and add the chicken. Cook until the edges are golden and the centers are no longer pink, usually about 6-8 minutes.
  5. Sauté the aromatics. Move the chicken to a plate and add the minced garlic to the residual oil. Fry for 30 seconds until fragrant and pale gold.
  6. Build the base. Pour in the heavy cream and bring it to a gentle simmer, scraping up all those flavorful brown bits from the bottom.
  7. Incorporate the cheese. Whisk in the cubed cream cheese and Parmesan. Stir until the sauce is velvety and free of lumps.
  8. Combine everything. Toss the cooked pasta and chicken into the skillet.
  9. Adjust the consistency. Pour in the reserved pasta water 15 ml at a time. Toss until the sauce coats every piece of pasta like a glossy blanket.
  10. Final garnish. Sprinkle with black pepper and fresh parsley just before serving.