Chicken Fettuccine with Imported Cheese

• 5 pounds diced 1” Tip Top Chicken
• 1 ounce Evoo
• 2 tablespoons shaved garlic
• 2 quart heavy whipping cream
• 1 pound Romano and other fresh Italian cheese
• 2 cups shredded mozzarella
• 2 pounds fettuccine or pasta of choice cooked
• 2 cups egg yolks, whipped
• 1 cup fresh sliced basil
• Salt and pepper, to taste


1. Into a large sauce pot over 5 quarts add the oil and heat pan 30 seconds
2. Add in chicken and garlic and sauté until lightly brown
3. Add in heavy cream (lower to a simmer) and whip to incorporate the cream and garlic
4. After the cream starts to simmer cook mixture 25 minutes stirring often
5. Add in the cheese and again stir often to incorporate the cheese into the cream
6. Add the whipped egg yolks into a pan. Ladle the hot cream sauce little by little to get the eggs warm and then pour the warm egg and cream mixture back into the pan and stir well keeping on a simmer. The egg with the cheese will thicken the sauce.
7. Add in the basil, salt and pepper stirring often and simmer additional 10 minutes
8. Pour the freshly cooked pasta into a serving pan and top with the sauce to serve