My favorite meal has always been chicken alfredo.  My favorite food blogger Ree Drummond aka The Pioneer Woman has taught me how to make it (well her website anyway)! I first attempted it last year and it was inedible, but since then I've mastered it! I call it alfredo al la PW.  Here's how:

-Cook the chicken up- I usually add a good amount of Penzey's California Seasoned Pepper for good measure. Take the chicken out of the pan and set aside.
-Throw about a 2 tablespoons of butter in the same pan(sans chicken) along with a medium onion (chopped).  Allow the onion to caramelize up. Doing this all in the same pan allows all sorts of lovely flavors to accumulate and this makes a huge difference in your sauce.  If you want to add other things like mushrooms or zucchini do this now and let them cook.
-If you've added veggies you might want to remove some now to make the next step easier. If you have just onions you should be fine to leave them in.
-Add some more butter to the pan just around a tablespoon this time. Then add about 1 cup of whole cream and 1/2 cup of shaved parmesan or other similar italian cheese (sometimes a good mix is good).  Let the cheese melt up in the cream with the pan on low.  All the tasty flavors in the pan will turn this a little brown.  Here you should add more cheese or cream as you see fit to get the best flavor.
-A trick I learned from the great PW is to add a little pasta water to thin this out a bit.  Let it simmer and combine.















-Drain you pasta and throw it right in the pan with the sauce and add the chicken and veggies that have been set aside.

-Stir and let everything rewarm up.
Then ENJOY!

-Side note: if you don't eat everything at once, which is easy, slide it over to one side.  This way when the sauce starts to cool it will cool on things easily removed from the pan.

This is by far the best one I've made!