8 oz. uncooked fettuccine
½ c. butter
½ c. heavy whipping cream
¾ c. grated parmesan cheese
½ tsp. salt
dash of pepper
chopped fresh parsley (opt.)
Cook fettuccine in salted water. For alfredo sauce, heat the butter and whipping cream in a saucepan over low heat, stirring constantly, until butter is melted. Stir in the cheese, salt, and pepper until mixture is smooth. Drain fettuccine. Pour sauce over noodles and stir until well coated. Sprinkle with parsley. Add in cooked chicken if desired.
