For the Chicken:4 boneless chicken breasts, cut into stripsolive oilgarlic powderparsley (fresh or dry)peppersaltCreole SeasoningFor the Sauce:1 (8 ounce) package cream cheese1/2 cup butter1/2 cup milk3/4 cup parmesan cheese or 3/4 cup an Italian cheese1 teaspoon white pepper1 (16 ounce) package cooked angel hair pasta (drained and not sticking together) or 1 (16 ounce) package pasta of your choice (drained and not sticking together)
For Pasta:1. Fill up a large pot with water per pasta instructions, once boiling, reduce to simmer and place pasta into pot; heat according to insturctions.2. Once cooked, drain and add a small amount of olive oil or butter to pasta in order to prevent sticking, lay on a large platter or casserole dish; set aside.For Chicken:1. Coat the bottom of a skillet w/ olive oil, heat on med-high heat.2. Add chicken strips or chunks, lower heat to med. Sprinkle seasoning over meat according to taste. Saute meat until chicken is no longer pink. Pour chicken and pan drippings over pasta.For Sauce: 3. In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk. Stir until all clumps are out, add cheese, continue to stir, then add pepper.4. Once all is melted and hot, pour over pasta and chicken.