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Canned Alfredo is pretty lackluster, IMHO, but the original method of making fettucini Alfredo is dead simple, quick and delicious. It takes the same amount of time heating up a jar of sauce from the store would. (about 5 mins).

For a pound of boiled fettuccine or other pasta:

2 sticks (8 oz) of cold sweet (unsalted) butter, chopped into 1 oz pieces if possible.

8 oz of finely grated Parmesan

2 oz of water from the boiled pasta

1. Scoop out a quarter cup (or more) of pasta water before you drain your boiled pasta.

2. Drain the boiled pasta, and put the same pan on low heat.

3. Place the butter in the bottom of the warm pot or pan.

4. Put the pasta in on top of the butter.

5. Stir in the Parmesan cheese. If it starts to clump, add some reserved pasta water and it will smooth out.

That's it.

This is actually the original recipe from Alfredo's restaurant in Italy. Sublime, simple and delicious. I serve this with sliced sauted chicken breast sprinkled with salt, pepper and Italian seasoning. Some people also like to add a little fresh cracked pepper from a pepper mill while at the table.

Bon Appetit!

Moist chicken has more to do with not overcooking it than with marinating it. Marinating it is more for flavor. I wouldn't be worried about too many herbs and spices on the chicken, because they'll get flavor from the sauce. Maybe just salt pepper oregano and garlic. I prefer to cook it by the pan, not in a large batch of sauce. So I cook the chicken in a saute pan and put it to the side. Add some butter and saute some garlic and shallots. De-glaze the pan with white wine. Add heavy cream and reduce, add romano/parmesan cheese and salt pepper and oregano to taste. If necessary add chicken stock or white wine to flavor and reduce again. If the sauce isn't think enough from reducing, add some roux.