Chicken Alfredo Casserole

Chicken Alfredo Casserole 2 Chicken Breasts, browned and chopped 2 cups chicken broth 2 garlic cloves, minced 1 cup heavy cream 1/4 teaspoon white pepper 1/4 teaspoon salt 1 1/2 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.