This is my version of a fettuccine alfredo, made up as I went along. It turned out really good, I thought.
It begins with floured chicken breast pieces, cooked in butter, onions and garlic. Add milk to make a creamy white sauce. Then comes the noodles and vegetables (cooked separately – but broth is added in later, as well). A final tweak of a dash of extra pepper and a dab of butter.

Chicken Fettuccine Alfredo

2 Tbsp butter and/or margarine
1/4 large onion, chopped
2 – 3 garlic cloves, diced

1/4 cup (approx) flour
1/2 tsp pepper
1/2 tsp salt
2 large, boneless, skinless chicken breasts, thinly sliced (a little over 1 lb).

1 cup 2% milk
handful shredded cheese (about 1/2 cup) – cheddar cheese or other

1/2 to 3/4 pkg fettuccine, broken in half – cooked to al dente, according to pkg.

3 – 4 carrots, peeled, sliced and diced.
2 broccoli crowns, separated
reserved broth

1 Tbsp butter
additional pepper or other seasoning to taste

Prepare vegetables and put on large pot full of water to heat (to cook fettuccine).
Just barely cover sliced carrots with water, bring to a boil, cover and cook over medium heat until nearly tender.
Then, add broccoli, re-cover and cook til broccoli is tender. Set aside. Watch to make sure it doesn’t boil dry.
Meanwhile, saute onions and garlic in butter.
Toss sliced chicken in bag with flour, salt and pepper mixture to coat.
Cook chicken in onions, garlic and butter over medium heat until done (no more pink), stirring as necessary for even browning and to prevent sticking.
(While cooking chicken, put on pasta to boil.)
Add milk to chicken mixture and stir. Bring to a simmer to thicken. Add cheese (optional). Reduce heat.
When pasta is done to al dente, drain. Add to pan of chicken and sauce.
When vegetables are done, add to the fettuccine mixture, reserving broth.
Add broth to sauce, a little at a time, until desired consistency is reached.
Taste and add pepper or other seasoning, as desired. Stir a chunk of butter (about 1 Tbsp) for extra flavor and rich creaminess.