• Chicken breast
  Grilled preferred, but blackened, cajun, or garlic rubbed works
• Your favorite pasta
  Penne or angel hair are personal favorites but fettucini or linguini hold the sauce well
• Heavy cream
  2 pint
• Parm cheese
  to taste
• Garlic butter
  1/8 cup
• Spinach (Baby or frozen)
  8 oz
• Parsley (Garnish)
  5000 chopped dried flakes

• cook your pasta and keep nearby. its ok if it cools down.
• Cook your chicken and either cube or julien
• Make your garlic butter if you couldnt get some premade

The Garlic Phase

melt the garlic butter over high heat in your skillet, until garlic is browned slightly

Pour the heavy cream

Just pour it all in

This stops the garlic from cooking as well as resets the pan to be brought to a boil. stir the sauteed garlic into it as it heats up

Greens

It is not very important whether you cheese it first but I prefer to put my spinach or broccoli in now before i add the cheese only because it is thinner at this point and the spinach almost cooks into it. Cooking spinach in thick sauce also risks the sauce burning to the bottom.

Shown without spinach

Now is the tricky part. Use grated Parmesan cheese or Romano blend but sprinkle evenly over the entire surface and then stir or whisk in another layer at a time, tasting before each additional layer after 3. The sauce should still be runny when you taste the cheese, if you're whisking too slow, you may end up in the thickening stage before your sauce is cheesy.

you may add 1/8 cup milk or less at a time to thin a heavy sauce while cheesing. The picture shown is without spinach added before in order to show the thickened consistency.

Get your pasta out

As soon as your sauce is to taste, its time to let it thicken for 1-3 minutes. At this time you should put up to half a pound of cooked pasta into your sauce and toss it a bit to evenly coat your pasta. Add more pasta if there is enough sauce to coat evenly.

let sit with stove off for 1-3 minutes, tossing pasta and sauce every 20-30 seconds

Presentation

Pour your sauce mix into a shallow dinner bowl, or onto a plate for each serving you prepared. Put your chicken on top, as prepared, if it got too cold, heat up in broiler, microwave, or toss around in the saucepan for a minute or two on high heat.

Garnish with parsley and serve immediately