An easy, one pan chicken Alfredo pasta dish!
- 4 Tblspn olive oil, divided
- 1 1/2lbs chicken breast, diced
- 4 garlic cloves, minced
- 1 quart chicken broth
- 2 cups Trinity Valley Heavy Cream
- 1lb Penne Pasta
- 4 cups Parmesan cheese, freshly shredded with microplane
- Fresh parsley
- 1/2 tsp. salt and pepper to taste
- Optional; add 1 cup of cooked vegetables of your choice (broccoli florets, carrots, bell peppers, or spinach, etc)
Cut the chicken breasts into 1inch pieces. Season with 1/2 teaspoon of salt and a few turns of pepper. Cook chicken in 2 tablespoons of olive oil over medium-high heat, until it’s mostly cooked (it will continue cooking while you add remaining ingredients). Add 2 tablespoons of olive oil and minced garlic and saute for another minute or two.
Add chicken broth, Trinity Valley Heavy Cream, 1 tsp. salt, 1/2 tsp. pepper, and uncooked pasta to pan and stir. Once mixture begins to boil, cover and reduce heat to a simmer. Allow it to cook for about 15-20minutes, or, until pasta is tender.
Remove from heat and stir in Parmesan (sauce will thicken as it cools). Add salt and paper to taste, and garnish with fresh parsley.