Ingredients:

• 16 ounces Penne pasta
• 2 tablespoons olive oil
• 1 1/2-2 pounds chicken breast cut into small pieces
• 5-7 cloves garlic, minced
• 1/4 cup flour
• 3 tablespoons butter
• 2 cups half and half
• 1 cup chicken stock
• 1 teaspoon Italian seasoning (mixture oregano, basil, marjoram, thyme)
• 1 cup Parmesan cheese, divided
• parsley for garnish, if desired
• Olive oil
• Salt and pepper

Directions:

1. In a large, deep skillet, heat olive oil. Add chicken and season with salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta.
2. While chicken is cooking put a large pot of water on to boil. As you start the sauce you can start cooking the pasta according to package directions. Drain pasta well when done cooking.
3. Add 3 tablespoons of butter to the skillet you cooked the chicken in and melt. Stir in garlic and cook for about 1 minute. Stir in flour and Italian seasonings cook for about 1 minute or until golden brown. Stir in milk and chicken stock and simmer for several minutes until thickened. Remove from heat and stir in half of the Parmesan cheese until melted. Stir up any browned bits at the bottom of your pan as you are stirring in the Parmesan cheese.
4. Toss the cooked pasta and chicken with the sauce to coat, then stir in remaining Parmesan cheese and top with parsley, if desired. Taste and adjust spices to your liking.
5. Serve warm topped with extra Parmesan cheese if desired.