| | Directions | - In a large pot, cook the fettuccine according to the package directions.
- While the pasta is cooking, melt the butter in a skillet; then add the garlic.
- Add half of the whipping cream, cook until hot, and then add the remaining cream.
- Slowly add the cheese, stirring continuously until the cheese has melted and the sauce thickens.
- Add the cooked chicken to the sauce. Simmer for 5 - 7 minutes, stirring occasionally.
- Serve the sauce over the prepared pasta.
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Cook Time: 20 minutes
Container: pasta pot and a skillet
|  | | Ingredients | | - | | 8 ounces fettuccine pasta |
| - | | 6 tablespoons butter |
| - | | 1 clove garlic, pressed (use more according to taste) |
| - | | 1 1/4 cups heavy whipping cream |
| - | | 1 cup fresh grated Parmesan cheese |
| - | | 1 cup leftover cooked chicken, chopped (or use canned) |
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