Cooking with Katie Cross

0 Cook the pasta according to the package directions. Heat olive oil in a skillet over medium high heat, then add the diced chicken breasts. Season with seasoned salt, onion powder, garlic powder, and Italian seasoning. Cook for 7–8 minutes, or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken from the skillet and set aside.
1 Lower the heat to low and add the butter and diced onions to the skillet. Cook the onions for 3–4 minutes, then add the minced garlic and cook for an additional 30 seconds.
2 Add the flour and stir well to form a roux. Continue cooking, stirring frequently, for 2–3 minutes.
3 Slowly pour in the heavy whipping cream and whole milk, whisking until the sauce begins to thicken. Stir in the parmesan garlic sauce until fully combined, then season with salt and black pepper to taste.
4 Drain the pasta and add it to the skillet. Add the cooked diced chicken back in and toss everything together until evenly coated. Serve and enjoy!