Created by ImPat on June 9, 2017
Step 1: Cook pasta in a large saucepan of boiling, sated water, following packet directions.
Step 2: Reserve 1 cup of the cooking water and drain pasta and set aside.
Step 3: Meanwhile melt butter in a large frying pan over medium-high heat and add eschalot and cook, stirring for 2 minutes or until soft and then add cream and bring to a simmer and reduce heat to medium-low and simmer for 3 minutes and then remove from heat and add parmesan and stir until smooth and season with salt and pepper.
Step 4: Increase heat to medium and return pan to heat and add pasta, chicken and 1/2 the reserved pasta water and toss gently for 2 minutes or until the sauce thickens and coats the pasta (pasta sauce should not be pooled in the bottom of the pan, adding more reserved pasta water, if needed.
Step 5: Remove from heat and sprinkle with extra parmesan and parsley and serve.