2 quarts heavy cream
1 cup shredded Parmesan
1 Tablespoon chicken base
1 clove garlic minced
2 Tablespoon olive oil
6 oz Pappardelle pasta
2 chicken breasts (cooked)
In a large pot, boil salted water for your pasta, cook according to package directions.
Heat a medium saucepan on medium high heat, and sauté the garlic in the olive oil until fragrant
Add the heavy cream, and whisk until it starts to bubble.
turn heat to low and continue to whisk until sauce starts to reduce.
Add the chicken base and continue to stir until reduced by half.
Add the Parmesan cheese and diced chicken.
Add the pasta and incorporate into the sauce.
Turn off heat.
Cover to heat through completely
Serve with more sauce and Parmesan cheese