Easy, creamy, and delicious chicken alfredo.
Melt 2 tbsp butter in a skillet over medium-high heat and add the cubed chicken. Season with 1/2 tspn salt, 1/2 tspn pepper, 1/2 tspn oregano, and 1/2 tspn dried basil and cook through. Remove chicken from skillet.
Melt another 2 tbsp in the skillet and saute the garlic for about 30 seconds and add the flour and stir.
Slowly pour the milk in while stirring until it turns thick and creamy.
Add 1/2 tspn salt, 1/2 tspn pepper, and 1/2 tspn oregano. Stir and add 1/2 cup Parmesan.
Pour the alfredo sauce over the cooked penne and add in the parsley and the rest of the Parmesan. Mix well.