Fettuccine Alfredo with Chicken

• 1/2 cups Butter
• 2 cloves Garlic, Chopped
• 8 ounces, weight Cream Cheese
• 1 cup Heavy Cream
• 23 cups Parmesan Cheese
• 1 dash Salt To Taste
• 1 teaspoon Coarse Ground Pepper
• 3 Tablespoons Olive Oil
• 2 whole Large Chicken Breasts
• 12 ounces, weight Fetuccine, Cooked

1. 1.
2. In a saucepan large enough to hold your pasta at the end of cooking the sauce, melt butter over low heat.
3. 2.
4. Once butter is almost melted, add garlic (you can add more or less garlic depending on what you like) and cream cheese.
5. I cut this into pieces so it melts quicker.
6. 3.
7. Once butter and cream cheese are mixed well together, add the heavy cream.
8. Stir this until it is mixed well.
9. Simmer for about 15-20 minutes, stirring often.
10. 4.
11. Remove from the burner and add Parmesan cheese a little bit at a time until it is melted and mixed in completely.
12. Season with pepper and salt.
13. 5.
14. Once its mixed well and sauce-like, set aside so it can thicken up.
15. Stir every few moments.
16. 6.
17. While the sauce is cooking, I prepare the chicken breasts.
18. Heat the olive oil in a skillet and saute the chicken on medium heat until the chicken is done, browned and juices run clear.
19. 7.
20. After the chicken is done, I cut them into strips or bite-sized pieces.
21. I guess you could do this before cooking but I dont love handling raw chicken too much.
22. 8.
23. Add chicken and cooked pasta to the sauce.
24. Stir together and serve.

butter, garlic, weight cream cheese, heavy cream, parmesan cheese, salt, ground pepper, olive oil, chicken breasts, weight fetuccine

Taken from tastykitchen.com/recipes/main-courses/fettuccine-alfredo-with-chicken/ (may not work)