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1
Cook pasta according to package directions.
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2
Drain and set aside.
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3
Salt and pepper both sides of the chicken breasts.
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4
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
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5
Add chicken breasts and cook until deep golden brown on both sides and done in the middle.
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6
Remove from the skillet, slice into thin strips, and set aside.
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7
Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic.
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8
Stir the garlic around the pan to avoid burning, and cook for 1 minute.
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9
Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes.
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10
Add half-and-half, cream, and extra salt and pepper, whisking constantly until its all combined.
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11
Allow liquid to heat up and thicken for a few minutes.
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12
If it gets too thick, you may thin it with a little chicken broth.
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13
When the sauce looks good, remove it from the heat.
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14
Add Parmesan to the pan, then throw the hot pasta right on top of it.
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15
Toss it a bit.
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16
Add the chicken and continue tossing until its all combined.
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17
Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
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18
Taste it, adjust seasonings, and top with minced parsley and extra Parmesan.
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19
Serve immediately!
