- 4 Tbsp. butter
- 1 Cup heavy cream
- ½ Cup Grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
- 2 grilled chicken breasts sliced (optional)
Melt the butter in a sauté pan over medium heat. Add the cream and bring to a simmer. Reduce slightly to thicken until it lightly coats the back of a spoon. Reduce the heat to low and stir in the parmesan cheese. Stir until the cheese is all melted and remove from the heat. Cook the fresh pasta according to instructions. Drain the pasta and toss immediately with alfredo sauce. Serve immediately. Top with extra cheese and grilled chicken breast (if using). Serves 3-4.