Heat a large pot of water to boil over high heat
Once water is at a rapid and full rolling boil add the box of penne pasta to the water. Be sure water returns to a rapid boil. To cook pasta there must be enough water for the pasta to move and this will prevent any lumping or sticking together. You must also, have a large pot to prevent overflow. Cook pasta until it is al dente. This is when pasta is cooked, but slightly firm when bitten. Our perfectly cooked al dente pasta is 16 minutes.
Once pasta is al dente cooked, drain away water using a colander.
While pasta is cooking begin preparing the creamy pasta sauce.
Using a medium to large saute pan, heat over medium heat. Once heated add the butter and melt. Heat butter until foaming.
Once the butter is heated and foaming add garlic and saute until golden brown. Salt and pepper to taste.
When garlic is sauteed a golden brown slowly sprinkle in flour, while constantly whisking the butter, garlic, and flour mixture until flour is lightly browned.
It is now time to add the liquid. Slowly whisk in the chicken broth and then the milk. Keep whisking until the sauce bubbles and thickens. Note: If your sauce becomes lumpy you can spin it in your blender or food processor until creamy. When the sauce has thickened whisk in the parsley.
Reserve a small amount of creamy pasta sauce. You will use this once the sliced chicken is added to the pasta.
Begin slowly adding in your prepared and drained pasta to the sauce. As you add in the pasta stir it into the creamy sauce. Continue adding the pasta until it has been thoroughly coated. Pasta can now be transferred to a serving bowl.
Slice your chicken and add it to the pasta. Sprinkle with shredded parmesan cheese and serve immediately.
