1. Start by boiling water for the pasta. For this recipe, use 1 box of Barilla Penne pasta. Cook till tender (al dente- as directed by the package). Drain and set aside in a large pot or bowl, keeping warm with a lid on.
3. Cut 3-4 chicken breasts in bite sized pieces and fry in the bacon grease with seasoning of your choice. I use Pampered Chef's Sun-Dried Tomato Seasoning Mix and Johnny's Seasoning. Add salt if necessary. Cook until lightly browned. Add chicken to the pasta pot, leaving a little grease in the frying pan.
4. In the pan from the chicken, saute' 4-6 cloves of freshly pressed garlic. This only takes about 30 seconds. Watch it carefully so that it doesn't burn. Use this pan to make the sauce next.
*Note: You could also bake this once it's cooked and mixed or keep it warm in an oven-safe pan on low heat.
**Also, I normally add about 1/2 cup freshly grated parmesan to my alfredo sauce and that would be wonderful with it. I just didn't have any and it was still loved by all without it! :)