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1
Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
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2
Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
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3
Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
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4
Prepare the chicken and keep it warm.
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5
You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
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6
Season as you like.
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7
Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
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8
Bring the water and salt to a rolling boil in a large stock pot.
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9
Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
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10
Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
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11
Immediately drain the pasta into a colander.
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12
Make sure it's completely drained before transferring to the hot pasta bowl.
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13
Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
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14
Season with salt and freshly grated pepper.
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15
Serve at once and pass grated Parmesan cheese.
