Chicken Alfredo

My Aunt Cindy and cousin Emily formulated this recipe. They graciously gave it to me and I decided to take a deep breath, a leap of faith, and try to make something that required more than 3 ingredients and no microwave; lo and behold...I did it, which means you can too.

Here are the ingredients you will need:
-3 small or 2 large boneless skinless chicken breasts
-pasta of choice (I prefer farafelle, it's a mini bowtie)
-2 cups heavy cream
-1/2 cup butter (it's supposed to be unsalted but I can't really tell the difference)
-1 cup grated parmesan cheese
-2 to 3 cloves of garlic, minced (if you use the minced garlic in the jar, I do about 3 teaspoons full)
-salt
-pepper
*extra ingredients I use: mushrooms, artichokes

Directions:
Cook chicken in a large skillet with butter or oil until light brown. Remove from skillet and cut into little pieces when cooled.

In a separate pot, boil water and cook pasta according to package directions. After pasta is cooked, drain of all water.

In the same skillet the chicken was cooked in, drizzle olive oil in skillet and add garlic over medium low heat. Sautee for 30 seconds then add heavy cream. Increase heat to medium. Heat until simmering, whisking occasionally. Add butter to cream and whisk to melt. After butter is melted, cook 2-3 minutes whisking heavily until sauce thickens slightly. Sprinkle in cheese and whisk to incorporate. Add salt and pepper to taste.

(These are all the ingredients I used for the sauce.)

Continue whisking sauce until all the cheese is melted. Add chicken (mushrooms and artichokes if desired). Stir in a few noodles at a time. You will NOT use all the pasta, if you do, it will be INCREDIBLY dry. Trust me. It is very important that you stir in small amounts of pasta at a time because once it's in, it can't come back out. Your finished product should look a little like this:

It shall be delicious so prepare your mouth for a festival of flavor. The end.