Step 1

Bring pot of water to a boil and add a handful of salt. Add 8 oz pasta (1/2 a box) and cook to al dente.

Step 2

Reserve 1 cup pasta water. Drain pasta (do not rinse with water) and set aside.

Step 3

Meanwhile, combine salt, pepper, garlic powder, and paprika in a small bowl.

Step 4

Slice chicken breasts in half horizontally (butterfly style) to make 4 cutlets total. Coat both sides of chicken evenly with seasoning mixture.

Step 5

Heat 2 tbsp olive oil in a grill pan over medium-high (or preheat outdoor grill). Place chicken breasts down and do not touch for 4 minutes. Flip over and add 2 tbsp butter to the pan, cook for 3-4 more minutes. Set aside to cool and slice into thin strips.

Step 6

Get alfredo sauce started while simultaneously cooking chicken. In a deep saucepan, melt ¾ cup butter over medium heat. Add in 3-4 minced garlic cloves and stir for 30 seconds until fragrant and bubbly.

Step 7

Slowly pour in 2 cups heavy cream and stir to combine. Let sauce simmer and thicken for 10-15 minutes, stirring occasionally. Season sauce with salt and freshly cracked black pepper, to taste.

Step 8

One handful at a time, mix in parmesan, stirring to combine after each handful. Add ¼ cup pasta water and stir.

Step 9

Bring heat down to medium-low. Mix in half of the cooked penne, ensuring pasta gets fully coated with alfredo sauce. Add a splash of pasta water (this helps everything combine and get extra creamy). Repeat with second half of cooked penne.

Step 10

Divide alfredo pasta between bowls and top with sliced grilled chicken breast. Sprinkle with extra parmesan and chopped parsley.