Chicken Alfredo Casserole

2 Chicken Breasts, browned and chopped
2 cups chicken broth

2 garlic cloves, minced

1 cup heavy cream

¼ teaspoon white pepper

¼ teaspoon salt

1½ cups grated Parmesan cheese

1 lb Penne Pasta, cooked

In a medium sauce pan over medium heat add broth, garlic, cream, pepper, and salt.

Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.*

Remove from heat and slowly add cheese.

Return to stove on low and cook for 2 to 3 minutes, stirring constantly.

Serve hot.

*If you want a thicker Alfredo, or it doesn’t reduce to the correct thickness, make a slurry of 3 tsp corn starch and 2 tsp water. Add to boiling sauce and stir or whisk constantly until desired thickness.