Clean chicken breast cut into cubes.
Put the chicken cubes in a bowl, add pepper, a little salt and butter (1 tbsp). Leave the pieces for some minutes.
Take minced garlic cloves, put them into the pan with the heated oil, fry for 5 minutes, stirring until light browning.
Next, garlic remove from the pan or left — if desired, pour in the milk, bring them to a boil, add flour, chicken broth, add grated cheese, stir and brass until the cheese melts.
Chicken fillet add to cream sauce, or you can pre-fry it and mix with sauce after frying, season the mixture with Italian seasoning, pepper and salt, simmer for 20 minutes until cooked chicken.
In the finish pieces of chicken add chopped parsley and oil (1 tbsp).
Boil the paste in the usual way in salted water until cooked. Usually the time of boiling is indicated on the pack. This time allows you to eventually get the degree of readiness al dente, when in the finished pasta there is a subtle hardness.
Ready pasta fold in a colander to glass the water.
Next, the pasta can be put in plates and pour over the chicken sauce, or added to the pan in the sauce, mix, sweat together.
Put the pasta on a plate and sprinkle with Parmesan with greens. Chicken pasta in a creamy sauce with garlic is served immediately while it is hot. When cooled, the sauce quickly becomes thick and sticks together.