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Breakfast
Lunch
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Holidays
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Ingredients
One per line — e.g. “2 cups flour, sifted”
1/4 teaspoon salt for the pasta water ½ cup chicken broth 4 tablespoons salted butter 4 ounces cream cheese, softened and cut into chunks 1 teaspoon minced garlic 1/2 teaspoon garlic powder 1 teaspoon dried parsley flakes 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup heavy whipping cream or half and half 4 ounces parmesan cheese, shredded (or more 🙂) 10 oz chicken breast 2 ½ cups dried pene
Method
One step per line
Boil water, prepare pasta according to package, and set aside Cook chicken breasts in cast iron skillet In a large saucepan, melt the butter over medium-low heat. Once the butter is melted, add the chunks of cream cheese, minced garlic, garlic powder, dried parsley flakes, Italian seasoning, salt, and pepper. Whisk together. Add the chicken broth, heavy whipping cream, and parmesan cheese. Whisk together and turn heat to medium, to a low boil. Let the sauce simmer for about 5 minutes, continue to whisk frequently while simmering. Chop cooked chicken well and stir into sauce. Serve with noodles
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