2 Sticks Butter
3 Chicken Breasts, cut into pieces
1 large Broccoli Crown
1 8oz block Cream Cheese, cut into pieces
1 Pint Heavy Cream
1 cup Milk, I used 2%
3 Cups Parmesan Cheese, I used Shredded
4 -5 Tablespoons Minced Garlic, more or less to taste- I love garlic
1 tbsp Garlic Powder
Salt, to taste
1 tbsp White Pepper, or more to taste
1 Box Penne Pasta
Olive Oil
Lawry’s Seasoning Salt
In a large sauté pan, melt butter over low heat. Add minced garlic, stirring constantly for 1-2 minutes. Add heavy cream, milk, and seasonings using a whisk to combine. Turn heat up to medium, add cream cheese and continue to whisk constantly. You want the sauce to bubble a little, but not boil. You don’t want it to burn. Continuously stir the sauce for about 8-10 minutes until it thickens. Add the parmesan cheese and whisk until combined. Reduce heat to low and let it simmer, stirring occasionally.
While the sauce is simmering, boil a pot of water and cook pasta according to directions.
In another large sauté pan, drizzle olive oil and add chicken. Sprinkle with Lawry’s seasoning salt and cook over medium heat for about 5 minutes. Add in broccoli and continue to sauté until broccoli is tender. Drain pasta, and toss into sauce. Add your chicken and broccoli to the pasta, or keep it separate, I have some picky eaters who won’t eat the broccoli. Enjoy!