- 2 boneless, skinless chicken breasts
- Salt and pepper
- 3 tablespoons olive oil
- 2 cloves of garlic, finely chopped or grated
- 1 1/2 cups chicken stock
- 1 cup heavy cream
- 1/2 pound penne pasta or any bite-sized shape pasta, uncooked
- 1 sprig basil
- 2 cups grated parmesan cheese
Cut chicken breasts into 1/2-inch pieces. Season with 1/2 teaspoon kosher salt and a few turns of pepper.
Over medium-high heat, brown chicken in olive oil, about 1 minute, until the chicken is brown but not cooked through. Add garlic and sauté until fragrant. Add chicken stock, cream and uncooked pasta to the pan; stir to combine. Add basil sprig and bring to a boil then cover and reduce to a simmer.
Simmer, covered, for 15-20 minutes or until pasta is tender. Remove from heat, discard basil sprig and stir in grated parmesan cheese. Season with salt and pepper as needed.
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