I do love a good classic bowl of spaghetti with marinara, but, I love to switch it up with a yummy cream sauce every now and then. I used to be really intimated by any dish that included making a cream sauce. It’s more simple than you think!
You Will Need
- 2 Chicken Breasts
- 1/2 cup All Purpose Flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1 TBSP Olive Oil
- 4 Cups Broccoli Florets, steamed
- 1 lb Orrecheitte Pasta or Rotini Pasta
- For Sauce:
- 3/4 cup butter, salted
- 2 Garlic Cloves, Minced
- 4 TBSP flour
- 2 cups Heavy Cream
- 3 cup freshly grated Parmesan cheese
- 1/2 tsp pepper
- 1/8 tsp salt
Directions
- Cook pasta according to directions on package. Drain and set aside.
- For Chicken:
- In a large pan, heat olive oil over medium high heat.
- On a large plate mix together flour, salt, garlic powder and pepper. Dredge chicken breasts in flour mixture and shake off excess.
- Place in hot oil and cook for 3-4 minutes on each side or until chicken is cooked through.
- Remove from pan and place on a clean plate to rest.
- For Sauce:
- In a medium sauce pan, heat butter over medium high heat.
- Add in garlic and saute for 30 seconds.
- Stir in flour and cook for 1 minute, stirring constantly.
- Pour in heavy cream, Parmesan cheese, salt and pepper. Turn heat down to low and stir until cheese is melted and everything is heated through. Taste for seasoning.
Toss pasta and cooked broccoli together. Thinly slice chicken breasts and place over pasta. Generously pour sauce over and serve.
Serves 4.
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