OLIVE GARDEN CAJUN CHICKEN ALFREDO - MY VERSION

16 ounces fettuccine pasta
4 boneless skinless chicken breasts, cut in bite-size chunks
2 tablespoons minced garlic
FOR THE SAUCE:*
3 cups heavy (whipping) cream
Tony creole seasoning, to taste (as much as you like)**
2 cups grated parmesan cheese

Cook fettuccine according to package and mix all together when done!

Fry the chicken with the garlic. When chicken is done, add the cream and stir just until bubbly. Then add the Tony's seasoning and the parmesan cheese and cook over low heat until bubbling, butdon't let it curdle.

*Or you can just use a jar of Alfredo sauce and the seasoning, a lot simpler.

**You can use any creole seasoning or you can use Cajun seasoning.