Chicken Fetticine Alfredo

I'm back! Sort of. I have at least this one recipe to post. Coming off vacation it's always hard to get back in the swing of things, especially cooking since all I really want to do is keep eating out!

Anyhow, this recipe is a serious tried and true for us. I started making this clear back when Derek and I were first married, going on 10 years, and probably a thousand times since. We love it. The problem is, it's a serious fat bomb! Heavy cream, butter, parmesan cheese and that's IT! See? That's a mind-boggling amount of fat and calories. But rather than not making it at all, we just make it "sparingly". Although it's quick and easy and so good that we want it to be a regular, we try to save it for just every once and awhile.

It's a classic, pure alfredo sauce with nothing fancy added and cream, butter, and cheese are just good enough to not need anything more, except maybe some blood pressure meds on the side! ;0) Please try it and for once don't let yourself worry about health consequences, sometimes food just need to be ENJOYED!

Chicken Fetticine Alfredo

1/2 cup butter

1/2-1 cup heavy whipping cream, I ere on the side of more cream, equal amounts butter to cream is a just a little too crazy-fatty for me (as if cream's any better than butter though right?!)

3/4 cup grated parmesan

fresh garlic or garlic powder to taste

plenty of black pepper

1 extra large or 2 regular chicken breasts, cooked however you'd like.

8 oz. cooked fetticine noodles

*Note: Anymore I don't follow this original recipe to a "T", but probably would the first time just to see what I like. Now I usually double this recipe, but don't use a full cup of butter, more like 1/2 cup butter to 1 1/2-2 cups of cream or thereabouts and the cheese is whatever amount floats my boat. Also, for the chicken I season mine with season-all or garlic pepper, saute it briefly on both sides in some olive oil so that it gets a good brown crust going and then pop it in a 400 degree oven to finish cooking while I make the sauce and noodles.

Start pot of water boiling for noodles and get those going. Once noodles and chicken are cooking, in a good size skillet melt butter and cream over low heat stirring frequently. When butter is melted add cheese and season with garlic powder (is using-for fresh garlic saute it for a few seconds in the melting butter and then add cream and so on) and lots of fresh ground black pepper. Chop up cooked, seasoned chicken and add to sauce or serve on top. Spoon over cooked fetticine noodles or toss all together. Fresh parsley or basil on top is nice sometimes and we even occasionally add some halved grape tomatoes to ours. Get crazy!