Chicken And Artichoke Heart Fettuccini Alfredo - cooking recipe

Ingredients

1 lb fettuccine pasta, cooked
1 (26 ounce) jar alfredo sauce (or make your own-I used a recipe that I got off of this site)
1 (4 ounce) jar marinated artichoke hearts, chopped roughly
3 boneless skinless chicken breasts (adjust according to your family size)
asiago cheese or parmesan cheese
Alfredo Sauce Recipe that was used
1 cup half-and-half cream
1/2 cup butter
1/2 cup asiago cheese
1/2 cup parmesan cheese

Preparation

Cut away any excess fat from chicken, cube, and completely cook.
Prepare noodles according to package directions.
Drain artichoke hearts (no need to completely drain or rinse as the marinade adds a little to the alfredo sauce).
Prepare alfredo sauce or heat up jar.***
Add the cubed chicken and artichokes.
Pour sauce over noodles and cover with cheese.
Serve with garlic bread and a salad.
*** Directions for alfredo sauce used:
Melt butter in a sauce pan and add half-n-half.
Bring to a simmer, keep heat on low and stir in the cheeses.
Simmer until smooth.