One Pan Chicken Alfredo

• Meat

  • 1 1/4 lbs Chicken breasts, boneless skinless

• Produce

  • 1 Flat-leaf parsley
  • 2 cloves Garlic

• Canned Goods

  • 1 14 oz can Chicken broth, low-sodium

• Pasta & Grains

  • 1/2 lb Penne pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream
  • 2 cups Parmesan cheese, real

Found on number-2-pencil.com

Description

Ingredients

• 3 tablespoon of olive oil
• 1¼ pounds of boneless, skinless chicken breasts
• 2 cloves of garlic, minced
• 1 14 oz can of low sodium chicken broth
• 1 cup of heavy cream
• ½ a pound of penne pasta, or any bite-sized shape pasta, uncooked
• 2 cups of freshly shredded real parmesan cheese
• Salt and pepper
• Flat leaf parsley for garnish

Directions

• Start by cutting chicken breasts into 1 inch pieces. Season with ½ a teaspoon of kosher salt and a few turns of pepper.
• Brown chicken in olive oil over medium high heat.
• It does not need to be cooked through at this point, it will continue cooking as it simmers.
• Once chicken is browned, add minced garlic and saute for about one minute.
• Add chicken broth, cream, and uncooked pasta to pan and stir.
• Bring to a boil, then cover and reduce to a simmer.
• Simmer for 15-20 minutes or until pasta is tender.
• Remove from heat and stir in shredded parmesan cheese.
• Season with salt and pepper as needed.