Garlic Chicken Alfredo

• 12 ounces boneless skinless chicken thighs (or breast halves)
• 8 tablespoons unsalted butter, divided
• 2 teaspoons minced garlic
• 1/2 cup heavy cream
• 1/3 cup shredded Italian cheese blend
• 1 (9 ounce) package fresh fettuccine
• 1/2 cup frozen peas, thawed

1. Bring a large pot of salted water to a boil to cook the fettuccine.
2. Cut chicken into bite-sized pieces and season with salt and pepper.
3. Melt 1 tablespoon butter in a saute pan over medium heat.
4. Add chicken and saute until lightly browned and almost cooked, 3-5 minutes.
5. Stir in garlic; cook 2 minutes.
6. Add remaining 7 tablespoons butter and cream to chicken mixture.
7. Bring to a boil and simmer until butter melts and mixture begins to thicken, 5 minutes, stirring frequently.
8. Cook pasta according to package directions; drain and set aside.
9. Stir cheese and peas into cream mixture, cook until cheese is melted and mixture thickens, 2-3 minutes.
10. Season with salt and pepper.
11. Combine chicken mixture and fettuccine; divide evenly among 4 shallow bowls.

chicken, unsalted butter, garlic, heavy cream, italian cheese, fresh fettuccine, frozen peas

Taken from www.food.com/recipe/garlic-chicken-alfredo-478268 (may not work)