Ingredients:
3 TBSP olive oil
1 TBSP butter
3 cloves garlic, minced
2 chicken breasts (Too make this quick, I used a rotisserie chicken. However, you can cut the raw chicken into chunks and cook them in the process).
1 carton mushrooms, sliced
1 pint heavy cream
Grated pecorino romano cheese
Grated, sliced, or shaved parmesan cheese
1 box fettucine noodles
Instructions:
For noodles, boil water in a large pot. Add a good amount of salt (like a tablespoon or so) to flavor the water. Cook to al dente (I usually do this at the same time as the sauce mixture.
In a large, deep skillet, add the olive oil and butter. Heat over medium high until butter is melted. Add the garlic and stir while it becomes fragrant. Before the garlic burns, add the mushrooms. Saute until mushrooms are golden and tender. At this point you have two options:
1- Remove the mushrooms and add the uncooked chicken. Stir, cook until chicken is done, and then add the mushrooms back in.
or my favorite option:
2- Add the breast meat that has been shredded/chunked from a rotisserie chicken. Stir to incoporate the garlic flavor.
Then pour in the heavy cream. Stir.
Then you'll start adding your cheese in small amounts so it can melt into the cream. Use only the pecorino romano for the sauce. I usually use about 4 oz of the cheese. You can use more or less, taste as you go. You'll also be able to smell it.
Transfer the noodles into the skillet. Toss until well coated by the alfredo sauce and chicken/mushrooms.
Serve hot with parmesan cheese on top.
