Wow, what an amazingly easy recipe that tastes better than any jar sauce.

jillianr, flickr


3 boneless skinless chicken breasts, 2 cups of heavy whipping cream, 4 garlic cloves, 1tsp of white pepper (black is fine if that is what you have), salt to taste, 2 cups three cheese blend (fresh-Asiago, Romano and Parmesan, reserve a bit to top the dish), 1 Tbs of butter, dried parsley and 3/4 to a whole box of Campanelle (my favorite for this dish) and olive oil for sauteing the chicken


Pre-Heat oven to 350

Start the water for the pasta and follow package instructions, once cooked, drain and set aside

In a medium saucepan warm the cream with 4 peeled and crushed garlic cloves (I put the burner on low and let it simmer while I cook the chicken) add the pepper, salt and butter to the cream.

Meanwhile, saute the chicken (about 7 minutes on each side) remove from heat and let rest for five minutes, then cut into bite sized pieces. Now put the chicken back into the pan you used to saute it in, low heat.

Add the three cheese blend to the cream and let melt, stirring occasionally. Add the noodles to the saute pan and pour the cheese sauce over top. Try to stir it so that you get the bits that stuck to the pan while cooking the chicken. Pour the mixture into a baking dish. sprinkle with the cheese you reserved and bake for about 15-20 minutes. Garnish with a dash of parsley before serving, I like to serve this with garlic bread and green beans or asparagus.

*if the mixture is too dry add a little extra cream