Pasta Alfredo with Chicken and Caprese

Ingredients:

• 2 cups shredded cooked white chicken meat (from one grilled chicken)
• 450 g penne pasta
• 110 g unsalted butter
• 2 cloves garlic, finely grated
• 3 cups heavy cream
• 2 cups finely grated Parmesan
• 2 large Beefsteak tomatoes, sliced ​​into 0.5cm thick rounds.
• 450 g salted mozzarella, cut into 0.5 cm thick slices.
• 2 tablespoons extra-virgin olive oil
• 0.5 cup torn fresh basil leaves

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. Cook the pasta until al dente according to the package directions. Set aside some of the cooking water if the pasta is too dry, and drain the rest.
3. In a large skillet over medium-high heat, melt 2 tablespoons butter and add the garlic. Cook, stirring occasionally, until fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently, until the sauce comes to a simmer, about 5 minutes.
4. Add the chicken and pasta and stir thoroughly to coat them completely, then continue cooking until the sauce thickens, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Stir thoroughly until the butter is completely melted and the sauce is glossy and creamy; remove from heat.
5. Place tomatoes and mozzarella in a circle along the sides of the pan, alternating slices to cover the entire pasta. Repeat with the remaining tomatoes and mozzarella, forming a smaller circle in the middle, until all the pasta is covered.
6. Drizzle with olive oil, season with salt, and bake until the mozzarella begins to melt but the slices are still white and hold their shape, about 20 minutes. Let cool for 10 minutes, then top with basil leaves and serve.