8 oz. long and flat pasta, like parpadelle or fetuccini
2 tablespoons butter
1 cup heavy cream
1 cup frozen peas
6 oz. asiago, romano or parmasan cheese, shredded
1 teaspoon chopped parsley
1 cup chopped cooked chicken breast (or you can use leftover rotisserie chicken)
2-4 tablespoons Cat in Heat sauce
Cook up pasta according to package directions.
As pasta cooks, place a large skillet over medium heat and melt butter. Once melted, add heavy cream and bring mixture to a simmer. Let mixture cook for 5-10 minutes, or until thick enough to coat the back of a spoon without running immediately off.
Once thick, turn off the heat and add the cheese, stirring constantly to combine well and melt evenly.
Once combined, add the chopped chicken, peas and Cat in Heat, starting with 2 tablespoons of Cat in Heat at first. Taste mixture at that point and gauge your spice level — then add more sauce if you want a spicier sauce.
When pasta is done, drain well and mix well with the alfredo sauce mixture. Sauce should coat pasta without appearing heavily sauced.
Serve with a little more cheese on top and sprinkle with chopped parsley.