1 lb. dried fettuccini
6 Tbsp. unsalted butter
1 shallot, minced
1 c. heavy cream
1 c. Parmesan cheese
½ tsp. salt
¼ tsp. ground black pepper
4 chicken breasts, grilled, sliced and seasoned w/salt & garlic pepper
Cook the fettuccini in a pot of rapidly boiling salted water until al dente. Drain in colander, reserving ¼ c. of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and sauté until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and top with sliced chicken. Serve immediately.