Weeknight Chicken Penne Alfredo

What you need:

• 1 1/2 cups uncooked penne pasta
• 2 cups baby carrots
• 3 cups broccoli florets
• 2 1/2 cups chopped chicken, seasoned (I seasoned mine with Italian seasoning, garlic, onion powder, and salt and pepper)
• 1 tub (8 oz) chive and herb cream cheese spread
• 1/2 cup milk (you can use whatever you want - I personally did whole milk)
• 1/2 cup shredded Parmesan, plus some for topping
• Salt and pepper to taste
• 2 Tbsp. olive oil

Directions:

1. In a large stockpot, cook pasta with carrots in salted water according to directions on the pasta box. When you have 6 minutes left of cooking time, add broccoli florets. Once done, drain pasta and veggies and return to stockpot.
2. Meanwhile in a large skillet, heat olive oil and cook chicken until done.
3. Add chicken along with cream cheese, milk, Parmesan, and salt and pepper into the pot with pasta and veggies.
4. Heat over low until cream cheese has melted, stirring often.
5. Serve topped with additional Parmesan.

Recipe from The Kitchen Is My Playground