Why the best Alfredo? Because, its brainy frugal. How? First, when I think Alfredo, I think creamy and full of flavor. Second, it takes no time at all to make a creamy full of flavor Alfredo sauce. The flavor comes from using sweet cream butter, good heavy cream, and Asiago parmesan cheese. Since this is chicken alfredo, then add roasted or baked chicken breasts; that's being brainy.
One can even be brainier by using leftover roast or baked chicken and I happen to have one large leftover breast that was baked covered in cheese and sun dried tomatoes.
To begin, saute onion in olive oil until browned on the edges. Push aside the onion and add either sliced, cubed or chunked roast chicken breast. To that, add 2 tbs of butter and 3/4 cup of heavy cream along with 1/4 cup of grated parmesan. Don't forget fresh dried herbs: rosemary, mint and oregano; always optional and or to your taste.
Boil fettuccine pasta in salted water. Once it is tender, drain and ladle onto a low lipped serving plate and top with chicken and sauce.
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