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Chicken Penne Pasta
2 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. vegetable oil
1/2 pound penne pasta 
2 Tbsp. butter 
2 Tbsp. minced garlic
1 Tbsp. all purpose flour
1 cup heavy cream
1/2 cup chicken broth or pasta water 
1/4 cup freshly grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh chopped parsley
Cook pasta according to package directions.  Reserve 1/2 cup pasta water.
Drain pasta and set aside.
Pat chicken breasts dry. Season with salt and pepper.  In a large skillet, heat oil over medium high heat until oil sizzles, 1 to 2 minutes.  Add chicken and sear until golden brown, 6 to 8 minutes each side. Remove chicken from heat and slice into 1/2 inch strips.  Transfer to a plate and cover with aluminum foil to keep chicken moist.  In the same skillet, add butter and garlic and sauté until fragrant, about 1 minute. Add flour and cook until thickened into a paste, about 1 minute.  Add heavy cream, chicken broth or pasta water and Parmesan cheese.  Bring sauce to a simmer over medium-high heat until thickened, stirring occasionally.   Add salt and pepper. Add chicken and pasta to skillet and toss well to coat.  Garnish with parsley, if desired. 
Serves 4.