• Servings: Appx 4
• 3-4 Boneless, Skinless, Chicken Breast Halves, cut into strips or cubes- thaw if frozen
• 1 1/2-2 Tbsp Olive Oil- for cooking
• Salt and Black Pepper to taste
• *1/2 tsp Italian Seasonings
• *1/8 tsp Poultry Seasonings or Ground Sage
• Alfredo Sauce:
• 2c (1 Pint) Heavy Cream
• *1/2c Milk- to thin if needed
• 1 stick (8 Tbsp) UNsalted Butter
• 1/2c Grated Parmesan Cheese
• 1/2 Tbsp minced Garlic
• 4 tsp Garlic Powder
• 2 tsp Salt
• 1/8 tsp Black Pepper
• 1/2 lb Fettuccine or Linguine Pasta, cooked according to package instructions with salt
• *Grated Parmesan Cheese- for topping
• *Dry or Fresh Parsley- for topping

1. 1) For the Pasta: Prepare pasta and start cooking according to package. In the mean time, prepare remaining food ingredients.
2. 2) For the Alfredo Sauce: In medium sauce pot, melt butter on medium heat. Whisk in cream, all garlic, salt, and pepper. Add Parmesan cheese and whisk smooth. Lastly, slowly stir in 1/4c milk until well combined.
3. Cook for about 8 minutes. End on a high heat for an extra 4 minutes or until desired thickness is reached- or add the remaining *1/4c milk if needed.
4. 3) For the Chicken: In a medium skillet, heat olive oil over medium to medium-high heat. Add chicken and sprinkle over seasonings; salt and pepper to taste. Cook chicken until cooked through, and edges are a golden brown.
5. 4) Serve Alfredo Sauce drizzled over a pile of cooked noodles and chicken. *Top with additional grated Parmesan cheese and parsley if desired.

I believe this basic recipe was from an in-Law, however it has since been tweaked based on my taste preference and for the love of garlic. * is optional