- Prep Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings
Preheat oven to 400. Place chicken on baking sheet and season with salt and pepper. Bake chicken for 30-35 minutes until done, then shred.
Cook pasta according to package directions. Drain, return to pot and toss with olive oil to prevent sticking.
Melt butter in a saucepan over medium-low heat. Add cream and simmer for 5 minutes. Add garlic and ¼ cup cheese at a time, while whisking. Stir in half of the parsley and season with salt and pepper. Pour sauce over pasta and add shredded chicken. Mix well.
Garnish with remaining parsley.