-
Prepare the garlic parmesan sauce by heating butter in a medium bowl until partially melted. Add in remaining ingredients and stir until combined. Set aside.
-
Place chicken in a bowl or large zip-top bag along with a few tablespoons of olive oil, tossing them to coat. Add in a few spoonsful of your preferred chicken seasoning** and rub it into all sides of the chicken.
-
Heat a few tablespoons of oil in a large skillet over medium heat and cook chicken about 3-4 minutes until well browned. Flip once, reduce heat to low. Add a heaping spoonful of garlic parmesan sauce into the skillet allowing it to melt into the chicken as it cooks.
-
Once internal temp reaches 165 degrees (about 6-8 minutes total), toss the chicken in the butter sauce. Set aside under tented foil to rest, then dice into large chunks.
-
In the same skillet over medium low, add in the remaining garlic parmesan sauce and the softened cubed cream cheese and heavy cream. Cook until cream cheese melts, stirring occasionally.
-
Add the diced chicken into the cream sauce tossing well until combined, continuing to simmer. Meanwhile, cook pasta in a pot of salted water according to the package instructions for al dente. Into the cream sauce add the pasta water and cooked pasta. Toss everything together until well coated.
-
I like to add in extra parmesan cheese, minced parsley and red pepper flakes before serving. Serve warm with garlic bread or breadsticks.