-
1
Put on a pot of water to boil for the pasta.
-
2
Place flour, garlic salt and 1 teaspoon of parsley in a large Ziploc bag.
-
3
Place chicken breasts in the bag and shake to coat.
-
4
Heat 1 tablespoon of olive oil on medium-high heat in large skillet and add chicken breasts.
-
5
Cook approximately 5-6 minutes on medium-high heat on each side, until cooked through and beginning to brown.
-
6
After flipping chicken the first time, add pasta to boiling water.
-
7
Once chicken is cooked, remove to a covered dish to keep warm.
-
8
Do not clean the pan!!
-
9
Add chicken stock to the skillet and use a wooden spoon to scrape the browned bits from the pan.
-
10
Add cream cheese (cubed) to skillet and whisk continously until sauce is creamy and starts to thicken.
-
11
Once sauce thickens, add 1 teaspoon of parsley and 2 Tablespoons of salad dressing, whisking again to incorporate.
-
12
Drain pasta, put in a bowl and add the remaining 1 Tablespoon of olive oil and 3 Tablespoons of salad dressing.
-
13
Spoon a small amount of pan sauce onto a platter and top with the cooked pasta.
-
14
Place chicken back into pan to coat on both sides with sauce, then place chicken breasts on top of pasta.
-
15
Pour remaining pan sauce over the top of the chicken and pasta.
-
16
Top with grated parmesan cheese.
-
17
Optional: Add a few halved cherry tomatoes, some fresh basil, or a handful of fresh spinach for a colorful garnish.
-
18
Serve with a slice of garlic bread!
