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Ingredients
- 400 g chicken breast fillet
- 500 ml whipping cream
- 800 ml chicken broth
- 4 cloves garlic
- 2 tbsp extra virgin olive oil
- 350 g penne pasta
- 200 g grated Parmesan
- 1 pinch salt
- 1 pinch ground black pepper
Preparation
- 1Cut the chicken breast fillet into bite-sized pieces. Heat the olive oil in a large pot and brown the meat until golden. Peel, press, and briefly sauté the garlic.
- 2Deglaze with the chicken broth and whipping cream. Add the uncooked penne and mix everything well. Simmer for about 15 minutes over medium heat with the lid closed, until the pasta is al dente. Stir occasionally.
- 3Remove the pot from the heat. Stir in the grated Parmesan until it is completely melted and a creamy sauce has formed. Season with salt and pepper and serve immediately.
