1.         Place large saucepan over medium heat. Add 1 tablespoon butter. When melted, add chicken and garlic. Cook 3 minutes or until minutes or until white, stirring frequently. Remove chicken and juices from saucepan; set aside on platter.

 

2.         Add broth to saucepan. Bring to boil over high heat. Add pasta. Return to boil; reduce heat. Cover and simmer 10 minutes or until just tender. Drain, reserving 2 tablespoons broth.

 

3.         Return drained pasta to saucepan. Add chicken and any accumulated juices and cream. Gradually add Parmesan, stirring constantly. Stir in onion, black pepper and remaining 1 tablespoon butter. Cook 2 minutes or until thickened, stirring constantly. Add reserved broth to thin, if necessary.

 

Note Variation: just before serving, toss in steamed sliced asparagus or the steamed vegetable of your choice; stir to coat.