Creamy Garlic Linguine

Tender, Slow, and Deeply Satisfying

There are evenings when you want something that feels looked-after — not fussy, not rushed, but genuinely cared for. Creamy garlic linguine is that kind of dish. The sauce comes together quietly on the stovetop, thickening into something soft and enveloping, the kind of thing that makes the kitchen smell like somewhere you want to stay. It's a weeknight meal that carries the quiet weight of something more — patient, abundant, and endlessly comforting in the way only simple things can be.

Ingredients

• 1 pound chicken tenderloins
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 pound Alessi Organic Linguine
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 1/4 cups butter
• 1 cup heavy cream
• 2 teaspoons Alessi Garlic Puree
• 1 1/2 cups grated Parmesan cheese
• 1/4 cups parsley, finely chopped

Instructions

1. Preheat oven to 400.
2. Place chicken on baking sheet and season with salt and pepper.
3. Bake chicken for 30-35 minutes until done, then shred.
4. Cook pasta according to package directions. Drain, return to pot and toss with olive oil to prevent sticking.
5. Melt butter in a saucepan over medium-low heat.
6. Add cream and simmer for 5 minutes.
7. Add garlic and ¼ cup cheese at a time, while whisking.
8. Stir in half of the parsley and season with salt and pepper.
9. Pour sauce over pasta and add shredded chicken.
10. Mix well.
11. Garnish with remaining parsley.