Spicy Chicken Fettuccine Alfredo

Sasha and I initially got interested in making an Alfredo sauce when some pepper steak we did nearly killed us (ok, when some pepper steak I did nearly killed us). The steak had a rub that was way out of control and we needed a way to cut down the spicy. When we discovered how easy Alfredo sauce was to make, we gave it a shot. It worked great, but leftovers without that pepper steak were disappointing. Here's the second attempt:

Spicy Chicken (I've determined to stop mislabeling things "Cajun" just because they have cayenne, maybe I'll just go with Ragin?)

Chicken breast, boned and skinned (figure 1/2 breast to each serving and do the math yourself)
1 tsp cayenne
1 tsp black pepper
1 tsp white pepper
1 Tbsp minced garlic
1 tsp oregano
1 tsp thyme

I usually eyeball my spice distribution, and as it can plainly be seen I prefer more pepper/garlic to less - adjust according to your own preferences but generally a 1:1 ratio is good, maybe 2:1 ; pepper: everything else. I'm also of the opinion that there is no such thing as too much garlic.

Alfredo Sauce

1 stick butter
1 cup heavy whipping cream or half & half
1 cup grated Asiago cheese (I prefer this to parmesan, but it's slightly saltier, remember that when doing your seasoning)

When pacing your meal, I'd start the water boiling when you start the chicken and then start the sauce halfway. Make sure your cheese is grated before you start because it takes longer than you'd think to grate a cup of cheese (if you're using a cowbell grater, and why wouldn't you?).

Get your skillet out and cut the chicken into bite sized pieces. Heat your pan for about a minute (med-high heat) and then drop enough olive oil in the pan to coat it and add your chicken along with all the pepper, oregano, and thyme. I usually add a few pinches of kosher salt, too. You want the chicken to have color from the spices by don't get too ridiculous. When the chicken is cooked almost through on once side you can flip it.

Small saucepot, med-low heat meet stick of butter. When the butter is completely melted slowly add the cream and mix it well each time. Check your chicken and noodles. The chicken will probably be done and the noodles still need a few minutes. Turn the chicken to a low heat if it's done (just to keep it warm) and add your cheese.

If you want your sauce to be a little thicker, you can turn the heat up on the pot. It'll bubble and spit (so make sure it's covered) and keep stirring it occasionally so that it doesn't burn. Don't give it longer than a minute or two.

Your noodles should be done at this point, so drain them and prepare them for serving. If your chicken is done put it on your noodles. Douse all plates with the sauce and enjoy!

Serve this with bread, as the sauce is going to outlast the noodles and chicken. I would recommend a white wine for this (although it'd also be good with a spicy red like a Sangiovese).