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Ingredients:
2 tbsp butter
1 cup heavy cream
2 garlic cloves, minced
1 cup freshly grated parmesan cheese
fresh chopped parsley
salt and pepper, to taste
Directions:
1. melt butter in a skillet over medium heat. add heavy cream and bring to a simmer.
2. add minced garlic (substitute garlic powder), then season with salt and pepper to taste.
3. meanwhile, cook about 8oz of pasta in salted water. reserve some pasta water.
4. as the pasta is cooking, prepare and cook your chicken.
5. slowly whisk freshly grated parmesan cheese into the pan. i recommend adding 1/2 cup at a time to control the sauce’s consistency.
6. toss the cooked pasta in the sauce until evenly coated. the sauce will thicken, but if needed you can add some reserved pasta water to adjust the consistency.
7. serve with crispy chicken and garnish with fresh parsley. enjoy!
to save time, I used Wegmans ready to cook breaded chicken cutlets - baked in the oven at 425°F for 20 minutes. you can make the chicken from scratch if you’d prefer!
