Ingredients

The following ingredients have 8 Servings
  • 3 Tbsp unsalted butter
  • 2 lbs chicken breast (or tenderloin, cut into 1" pieces)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 - 4 cloves garlic
  • 3 cups low-sodium chicken broth
  • 16 oz package penne pasta (or fusilli pasta, uncooked)
  • 1/2 cup half-and-half
  • 8 oz package cream cheese
  • 1 cup Parmesan cheese (grated)
  • 2 Tbsp fresh parsley (chopped )
  • salt and black pepper (to taste)

Instruction

  • Place a large high-sided skillet with a tight-fitting lid over medium-high heat and melt butter. Add chicken, salt and pepper and cook about 8-10 minutes until chicken is nicely browned and cooked. Remove chicken to a plate. Cover with foil to keep warm and set aside.
  • Return skillet to heat and add garlic to remaining oil. If necessary, add a bit more butter and cook garlic for about 30 seconds, just to soften. Add chicken broth and pasta and bring to a boil.
  • When liquid boils, reduce heat to low, cover and cook about 10-12 minutes until pasta is tender but still firm, stirring occasionally. Once pasta is cooked through, there will probably still be as much as 1 cup of liquid still in the pan, which is normal.
  • Add half-and-half and cream cheese and stir until completely combined and the cream cheese is melted. Allow the sauce to come to a bubble, then remove from heat and stir in Parmesan cheese and reserved chicken.
  • Replace the lid and allow dish to rest, covered, for 5 minutes to allow sauce to thicken and chicken to re-heat. Prior to serving, give pasta a stir, season to taste with salt and fresh black pepper and sprinkle with chopped parsley. If the sauce gets a bit too thick, just thin it with a touch of milk.