1 lb. boneless chicken breasts
4 tbsp. (1/2 stick) butter
1 tbsp. minced garlic
1 (16 oz.) carton heavy whipping cream
1 (6 oz.) pkg. shredded Parmesan cheese
1 tsp. parsley flakes (for color, optional)

Cut chicken into small pieces, then fry in butter and minced garlic until done. Take out and set aside.

Pour heavy whipping cream into the pan with the chicken drippings. Heat and add entire package of Parmesan cheese into the cream. Cook sauce until Parmesan is melted and well blended with whipping cream. Add chicken to mixture. Flip and stir until well coated. Add parsley flakes (if desired) and pour over drained noodles. Mix well and serve.

Note: You can also let the food cool for a few minutes before serving so the sauce gets a chance to really cling to the noodles. Left overs are phenomenal as well.

Tip: Boil noodles right before chicken is done in order for both to be done at the same time.

Submitted by: Kayla McManus