• Equal weights of butter and flour (at least 2 tablespoons butter)
• 1-2 cooked boneless, skinless chicken breasts
• 1 can chicken broth or 2-3 cups chicken stock
• Reggiano Parmesan cheese, grated
• Cooked fettucine
• About 1 cup half and half or heavy cream

Sauté chicken breasts in olive oil on very low heat, turning frequently until chicken is very lightly browned and cooked through. Cut into strips.

While chicken is cooking, cook and drain pasta.

In sauté pan, make a roux from butter and flour. Add chicken broth, then Parmesan cheese to taste. When sauce is thickened, slowly stir in cream – about a cup. Add chicken strips to sauce, pour over pasta, and serve immediately.

Note: traditional Alfredo sauces include freshly cracked black pepper, but none of us like it much, so we leave it out.