Lemon Thyme Chicken Alfredo

First, get a large pot of water on to boil for the pasta.

While it comes to a boil, get out a big skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat.

Add the Boneless, Skinless Chicken Breast (1 lb) and cook it through completely. While it cooks add the Garlic (2 cloves), Fresh Thyme (1 tsp), and Lemon (1/2) to make everything fragrant. Season it with Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Remove to a plate and set aside.

Start on the sauce in the same pan. Turn the heat to medium-low and add Heavy Cream (1 1/2 cups), Kemps Half & Half (1/2 cup), Butter (3/4 cup) and Salt (1 pinch) and let it all meld together while you stir it. It should take about 3 minutes for the butter to melt and the sauce base to come together.

While it cooks, boil the fresh fettuccine. Salt the pasta water generously and let the Fettuccine (1.1 lb) cook in it for just a minute or two, until tender. Fresh pasta cooks really quickly. Drain it and set it aside for a minute.

The sauce should be done by this point. Turn the heat to low and stir in the Parmesan Cheese (2 cups) and remaining Heavy Cream (1/2 cup) until it all melds together.

Add the chicken and cooked fettuccine in next and toss it all together thoroughly for a minute on the low heat. This will let the fettuccine and chicken absorb the sauce.

Serve immediately and enjoy!