1

Begin by boiling water in a large pot. Once boiling, add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

2

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn it.

3

Add the chicken breast, seasoned with salt and pepper, and cook for about 5-7 minutes on each side until browned and cooked through. Remove chicken from pan and let it rest for a few minutes.

4

In the same skillet, pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and reduce the heat to low.

5

While the sauce simmers, slice the chicken into bite-sized pieces. Add the cooked noodles and chicken back into the skillet, tossing everything to coat in the creamy sauce.

6

Stir in the parmesan cheese until melted and fully combined. Taste, and adjust seasoning with more salt and pepper if needed.

7

Finally, sprinkle the parsley on top for garnish before serving.

8

Serve immediately while hot for a delightful family meal.

4

• Add some cooked broccoli or spinach for extra nutrition.
• Incorporate different types of cheese like mozzarella or cheddar for a creamy twist.
• Top with crispy fried onions for added texture and flavor.

• Ensure to keep stirring the sauce to prevent it from sticking.
• Use freshly grated parmesan for a richer flavor.
• Let the chicken rest slightly before slicing to retain its juices.

• fat: 25g
• carbs: 60g
• fiber: 3g
• sugar: 5g
• protein: 40g
• calories: 600

This dish offers a balance of proteins from chicken and creamy carbohydrates from pasta, providing a comforting yet nourishing meal.

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