chicken alfredo

my boyfriend really likes the chicken alfredo from zio's. and because we've been attempting to save money these days, I thought I'd try to recreate it. here's my version:

1/2 pound pasta of choice [I used fettuccine...and I was only cooking for two. increase as needed]
1 pint heavy cream [16 oz if you hate pint measurements like me]
1/2 stick of butter
1 cup grated parmesan cheese [please not from the green shaker. they sell good pre-grated cheese at the stores if you look for it]
1-2 tbsp of olive oil
1 big chicken breast, butterflied and cut into bite-sized pieces [again, only cooking for two]
6 medium sized mushrooms, white or cremini, sliced
3 green onions, chopped
Handful of chopped parsley [maybe 2 tbsp? I'm bad at judging "handfuls"]
Seasoning to taste

1. put water on to boil for pasta.
2. heat olive oil in skillet, add chicken (season with salt and pepper).
3. brown chicken and move to sides of skillet.
4. add mushrooms. allow them to fully darken before seasoning.
5. once mushrooms are dark, add green onion to soften.
6. when the water comes up to a boil, salt it and drop the pasta.
7. add the heavy cream to a different skillet than your chicken [one you can whisk in]
8. heat cream over med-low, and whisk in butter as it melts.
9. add the cheese and stir [or whisk if you don't want to dirty another utensil]
10. I add tons of black pepper here, but season to your taste.
11. drain pasta when it's cooked to your liking and transfer back to pot you cooked it in.
12. add chicken, mushrooms, green onion and alfredo sauce. mix well and serve immediately.

delicious!

serving suggestions: I served this with french bread drizzled with olive oil, wrapped in foil and heated through in the oven. along side was roasted asparagus:

1. preheat oven to 400 degrees.
2. trim asparagus.
3. drizzle with oil on sheet pan. add salt, pepper and crushed red pepper flakes if you like it spicy.
4. roast until tops are crispy and stalks are tender. [15 to 25 minutes depending on size of asparagus]

we still had leftovers, but it will make for a tasty lunch tomorrow.