2 packages fettuccine noodles (I used Buitoni)


2 sticks butter (use the Irish one – Yum.)  We love Kerrygold.

1 3/4 c. heavy cream

2 c. fresh grated Parmesan, mozzarella, and whatever other Italian cheese you like (we like Fontinella and Fontina)

4 c. cooked shredded or chopped chicken (strongly seasoned chicken pairs well with the light taste of the alfredo)

Melt butter in cream over low heat.  Add in cheese and melt into sauce. Add just a little salt, white pepper and garlic powder. This has to be watched and stirred and if it isn’t thickening, you may need to raise the heat slightly.  Add in previously cooked, shredded chicken, or the stuff they sell already cooked and chopped up for salads.   If you’re not in the mood to hang over a sauce, the stuff in the jar is tasty, just a little sodium laden and not near as tasty!  Toss with cooked fettuccine and serve immediately.  You can sprinkle a little extra shredded cheese on top if you really like your cheese!

Variations:  Using lobster or crab instead of chicken is delicious.   Different cheeses make completely different meals.  Possible add ins:  Cooked red, orange, yellow or green peppers, cooked onions, cooked mushrooms, defrosted frozen peas, red pepper flakes, spinach, and on and on.