1/2 cup butter
1 (8 ounce) package cream cheese
1 tsp minced garlic (or 2 tsp garlic powder)
1 pint heavy cream
1 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Chicken
Pasta
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic (or garlic powder), stirring with wire whisk until smooth. Add cream, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot penne pasta. To serve top with sautéed chicken.
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