12 ounces of your favorite pasta
4 tablespoons butter
2 whole boneless, skinless Chicken Breasts
Salt and pepper, to taste
2 cloves of Garlic, minced
3/4 cups Dry White Wine or Low Sodium Chicken Broth
1/2 cup Half and Half
3 tablespoons Heavy Cream
Low Sodium Chicken Broth, As needed for thinning
3/4 cups Parmesan Cheese, Shaved or Grated
2 tablespoons Parsley
Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Melt 2 tablespoons of butter in a large skillet over medium heat and cook chicken thoroughly. Remove chicken from the skillet and slice into strips and set aside.
Add the additional 2 tablespoons of butter and minced garlic and heat over medium heat for 1 minute. Stir the garlic often so the garlic does not burn. Pour the wine into the skillet and let it bubble up, reducing it for 2 minutes. Add in the half and half, cream, salt and pepper. Whisk constantly until it's combined. Allow it to heat and thicken. This may take a few minutes...be patient. If the sauce gets too thick, add a little chicken broth to help thin it out.
When the sauce is to your liking, remove it from heat. Stir the Parmesan cheese into the sauce. Add in the noodles and toss to coat. Next, add the chicken and toss. If the sauce is still too thick for you, add in a little more chicken broth. Sprinkle with parsley.
Serve on your favorite dish and enjoy!