This is based on a recipe by Giada DeLaurantis, with some helpful hints from my sister in law Melinda. In this particular instance I used chicken, but feel free to use this base and add in your preference, shrimp, scallops, mushrooms would all be scrumptous.
Sorry I have no picture for this one.... we ate it too fast to catch it on the camera!
2 1/2 cups of heavy cream
12 TBSP butter
2 cups grated parmagiana reggiono cheese
salt and pepper
2 chicken breasts (sliced into bite size pieces)
2 tsp garlic
2 tsp butter
1 lb Mostaccioli pasta ( or whatever your preference, make sure it's a firm pasta that won't turn to mush)
Cook pasta in a large pot of boiling salted water until tender but firm to the bite (aldente). Drain.
Heat the 2 tsp butter and garlic in a skillet on low until melted and starting to heat the garlic (without burning it) add in chicken and allow it to grill and reduce butter to create a nice browning on each side of the chicken pieces.
Rinse the large pot you used to boil the pasta and dry. Stir 2 cups of the cream, add the butter (12 tbsp) and cook over medium heat until butter is melted.
Add the pasta and toss through the cream mixture. Add cheese, mix through, add remaining 1/2 cup of cream. Season with salt and pepper. Toss over low heat until mixture starts to thicken slightly (it will thicken upon cooling as well with the cheese in there)
Add in chicken, mix throughout - serve hot.