Garlic Chicken Alfredo - cooking recipe

Ingredients

12 ounces boneless skinless chicken thighs (or breast halves)
8 tablespoons unsalted butter, divided
2 teaspoons minced garlic
1/2 cup heavy cream
1/3 cup shredded Italian cheese blend
1 (9 ounce) package fresh fettuccine
1/2 cup frozen peas, thawed

Preparation

Bring a large pot of salted water to a boil to cook the fettuccine.
Cut chicken into bite-sized pieces and season with salt and pepper.
Melt 1 tablespoon butter in a saute pan over medium heat.
Add chicken and saute until lightly browned and almost cooked, 3-5 minutes.
Stir in garlic; cook 2 minutes.
Add remaining 7 tablespoons butter and cream to chicken mixture.
Bring to a boil and simmer until butter melts and mixture begins to thicken, 5 minutes, stirring frequently.
Cook pasta according to package directions; drain and set aside.
Stir cheese and peas into cream mixture, cook until cheese is melted and mixture thickens, 2-3 minutes.
Season with salt and pepper.
Combine chicken mixture and fettuccine; divide evenly among 4 shallow bowls.