This is a very simple recipe that goes a long way. It's a "kid friendly" dish and my 9 year old cannot get enough of it. Whenever I make this, the ingredients vary. You can add peppers, broccoli or really any vegetable you like. This is also great with shrimp. Or you can just have simple fettuccine alfredo with bacon. The cream sauce stays the same regardless of what is added. I will try to get as close to the ingredient measurements as possible since this is one of those recipes where I add a "little of this and a little of that!"
Fill a large pot with water and cook 1 lb. fettuccine according to directions on package.
In a large heavy skilltet, melt 2 tablespoons of butter, then add 6 ounces of mushrooms. Saute until mushrooms are nice and brown in color. About 3 or 4 minutes. Remove mushrooms and set aside. Add one or two tablespoons olive oil to skillet and add 4 bonesless chicken breasts. Cook approximately 5 minutes on each side on medium heat or until nicely browned. Salt and pepper to taste. I also use a little garlic powder. Set aside until this has cooled down and then cut into bite size pieces.
In a very large bowl, add cooked fettuccine and toss with 3 tablespoons unsalted butter. When butter is melted add approximately 1/3 cup of parmesan cheese and mix well. Then mix in 1/3 of a small container of heavy cream or you can also use light cream. Mix this in and then add 1/4 cup of parmesan cheese and another 1/3 of cream. Add more cheese at this point if desired. I usually use only one small carton of cream and there is always a tiny bit left. Add chicken and mushrooms and mix well.
Serve with crisp dinner rolls and salad.