1.   Pat dry the chicken breasts then season both sides with salt and pepper. Heat oil in a large skillet, and when heated place the chicken in the oil. Cook to golden, flip and cook other side to lightly golden and until internal temperature at thickest part is 160 F or 74 C. Remove chicken and let rest 10 minutes then slice into fork-sized pieces

2.   Drop the garlic into the remaining oil in pan, toss and cook for 10 seconds until fragrant. Pour in the heavy cream and chicken bone broth, stir. Bring to a brisk simmer and cook for 5 minutes. Drop in the grated parmesan. Sprinkle glucomannan over sauce, stir in immediately to thicken sauce

3.   Add the chicken and the carnivore pasta into the sauce. Cook for 5 minutes. Toss occasionally to heat the pasta evenly. Adjust salt and pepper to taste if needed

4.   Remove from heat and serve while hot. Garnish with a sprinkle of fresh cilantro or flat leaf parsley!