Note: These are the brand of Parmesan cheese and cooking cream I used.
Boil the fettuccine, drain and set aside. Reserve ¼ cup of the pasta water.
Cut the chicken breast into cubes.
Season with ½ cup onion, ¼ teaspoon salt, chadon beni, chive, thyme and 2 cloves garlic (grated).
Marinate for at least an hour.
Heat the oil and saute ¼ cup onion until translucent.
Add the chicken. Stir fry until cooked through.
Note: When the chicken is cooked it will be white in colour.
Remove and set aside.
Now for the sauce.
Chicken Fettuccine Alfredo Add the butter, the rest of onion (¼ cup) and 2 cloves garlic, grated.
Let cook until translucent then add the red pimento pepper.
Note: Here you can add even more seasonings to you liking. I chose to keep it simple.
Add the cream. Lower the flame and simmer gently for 4- 5 minutes until it thickens. Stir occasionally.
When the sauce thickens add the chicken and grated cheese.
Stir to coat evenly. Adjust salt if desired.
Add the fettuccine and toss.
Add the parsley optional pepper. Toss. Serve immediately.