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1
Put boneless chicken breasts into a saucepan with water and chicken bouillon cubes.
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2
Add a pinch of salt and pepper.
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3
Boil until cooked all the way and place the chicken on a plate to cool.
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4
After it is cooled down, shred the chicken
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5
In a big saucepan or large frying pan add in your butter.
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6
Melt the butter down and then add in your heavy cream.
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7
Add pepper and stir.
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8
Cook some peas or any other vegetable that you want.
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9
This is optional.
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10
I did peas in butter and pepper
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11
Add in your grated parmesan cheese.
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12
Stir well.
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13
Let that bubble for about 15 minutes , stirring constantly.
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14
You don't want this to burn
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15
Add in your shredded parmesan cheese and continue to stir and cook.
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16
Try to get this as smooth as you can.
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17
Cook for at least 20 minutes or until the cheeses melt a good bit and the sauce combines well.
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18
If it is to thin you can add either pasta water or the stock from boiling your chicken.
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19
Add in shredded chicken and stir.
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20
Continue to stir and keep hot.
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21
Cook your noodles in water, a bit of salt and oil.
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22
You can also add in a cube or two of chicken bouillon or use the chicken water as well for extra chicken flavor.
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23
Drain your noodles, and slowly and them into your sauce.
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24
Toss to cover and add more if needed.
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25
I don't add the whole package, as it isn't enough sauce for my taste.
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26
You can add in the vegetable if you did one or do what I did and serve that on the side and whoever wants to mix it in can.
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27
Add a bit more pepper and cheese if you like.
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28
Taste before adding anything !
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29
Serve and enjoy !
