• Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 6 servings


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


Preheat oven to 400. Place chicken on baking sheet and season with salt and pepper. Bake chicken for 30-35 minutes until done, then shred.

Cook pasta according to package directions. Drain, return to pot and toss with olive oil to prevent sticking.

Melt butter in a saucepan over medium-low heat. Add cream and simmer for 5 minutes. Add garlic and ¼ cup cheese at a time, while whisking. Stir in half of the parsley and season with salt and pepper. Pour sauce over pasta and add shredded chicken. Mix well.  

Garnish with remaining parsley.