¼ -3/4cupfreshly grated parmesan cheese, more to taste
1poundfettuccine, cooked according to package
Optional: Grilled chicken, Steamed broccoli
Instructions
In a medium saucepan, melt the butter and cream cheese over low heat. Add the garlic and cook 1 minute. Whisk in the heavy cream, garlic powder, and Italian seasoning, if using.
Increase the heat to medium-low and bring to a simmer. Simmer 5 minutes, whisking occasionally. Stir in parmesan cheese and simmer until melt. Add more parmesan, if desired. The more cheese you add, the thicker the sauce will be.
If using chicken or broccoli, stir into the sauce. Toss with cooked fettuccine until coated. Serve while hot. Sprinkle with fresh parmesan cheese and parsley on top, if desired.
Notes
Addition: Feel free to add in cooked chicken and broccoli after the sauce comes together. Storage: While this dish is best served the first day, you can store leftovers in a covered container for 2 days. This recipe is easy to cut in half as well if you don't need the full amount.