How to make it

  • Saute chicken cubes in oil and butter over medium high heat until chicken is cooked.
  • Remove chicken from pan.
  • Quickly add in cream and broth.
  • Bring to a boil.
  • Spoon in mascarpone and whisk until smooth and creamy.
  • Add parsley and pepper.
  • Add the chicken to the sauce; stir, cover, and set aside.
  • Reserve 1 cup of pasta water to use if needed when blending the pasta and sauce.
  • Drain the cooked pasta and add it to the sauce using the reserved water if needed
  • Stir in Parmesan and serve.
  • Garnish with optional parsley.

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