500 grams of uncooked fettuccini pasta

250 grams of skinless boneless, chicken breast, sliced

3 tbsp butter

1 small onion, sliced

3 cloves of garlic, minced and sliced into small pieces

1/2 cup chicken stock/broth

1/2 cup shredded cheddar cheese

200 ml of cooking cream

Salt, pepper and nutmeg to taste

Dried basil as garnishing (optional)

1 Cook the fettuccini according to the package directions (keep some of the pasta cooking water like 100 ml, you may need to add if the pasta gets a bit dry).

2 In a large skillet, saute the chicken pieces and onion in butter until the chicken meat is cooked. Add the garlic afterwards and cook for a minute longer.

3 Add the chicken broth and bring to boil.

4 Add the cooking cream, cheddar cheese, stirring constantly.

5 Blend and continue stirring on low heat until the mixture becomes creamy and less grainy.

6 Mix the fettuccini with the chicken and cream mixture after adding some of the reserved hot water (100 ml) and sprinkle with dried basil leaves.