Source: @hi.itshollyb (but I changed the recipe and added my own stuff)
+Tracey Esser spin.
Ingredients:
(2) tablespoons olive oil
(2) tablespoons garlic roasted olive oil
(1) tablespoon garlic minced
(1) tablespoon (or to taste) garlic salt (my fave and what I used was Lawry’s)
(1) 16 oz box Pasta (I used elbow macaroni so it was more appealing to my toddler) I did a whole 16 oz box
(2.5) cups chicken broth
(1/3) cup heavy whipping cream
(2) tablespoons of butter
A dash of Chili Powder, otherwise (1) tablespoon of garlic chili crisp. I used the Chili
Powder as I was unsure if my son would like the garlic chili crisp.
(1/2) cup+ of grated parmesan cheese. You will end up adding more once served.
(1) cup + of rotisserie chicken or any type of shredded chicken you would like.
To Make:
Cook pasta and set aside
In a cast iron pot, heat olive oil and minced garlic.
Put the pasta in the pot and then add roasted garlic oil to pasta. Mix around so you coat all the past with the oils and garlic.
Add the garlic salt to the noodles (to taste) and mix around again.
Pour in the chicken broth, mix around, bring mixture to a boil.
Add in the heavy whipping cream while broth is simmering.
As the broth begins to thicken continue to mix and toss in the chicken. Mix all together.
Stir in the parmesan, add more garlic salt if necessary and done!
**Pairs well garlic bread. Also, chili crisp can be found in the Asian section of most
supermarkets. **