Fettuccine Alfredo W/ Grilled Chicken

8 oz fettuccine pasta
3 tbsp real butter, divided
4 to 5 boneless, skinless chicken breasts
Salt and Pepper or favorite chicken seasoning
1 tbsp minced onion, optional
2 tbsp minced garlic
1 1/2 cups light or heavy cream
1/4 cup Italian blend shredded cheese
1 tsp dried parsley
2 to 3 tbsp extra virgin olive oil

Cook pasta according to package and drain.

While cooking the pasta prepare the chicken breasts according to your liking. (I cooked mine stove top on my grill pan using McCormick Montreal Chicken Seasoning). When chicken is cooked, cut into strips or bite size pieces.

To make the Alfredo sauce: add 2 tbsp of butter, the onion and garlic to a large pan, cook 1 minute. Add the cream and cook for 3 more minutes until reduced a bit. Add the cheese and parsley. Stir well using a wire whisk. Last add the remaining 1 tbsp of butter and stir until everything is combined.

Add cooked pasta to sauce and mix well. You may also add the chicken or use place chicken on top of pasta when served and garnish with extra cheese.