Chicken Alfredo

We made this recipe for the Young Women dinner this summer.  It's spicy, and yummy. If you need to make 16 batches, I have the calculations :) And no, I never want to make that much ever again!

1 lb. boneless, skinless chicken breasts- cut into 2" pieces
4 T. olive oil {divided in half}
1/2 tsp. red pepper flakes- or less
1/2 cup onion {chopped and divided}
2 garlic cloves {chopped and divided}
1 tsp. dried oregano
1 cup chicken broth
1/2 cup whipping cream {or half and half}

1/2 cup grated Parmesan cheese
1 lb. Fettuccine or Linguine
1 tsp. groud pepper
2 tsp. dried parsley plakes

Place 6 quarts of water in a large pot and bring to a boil.  Add salt and pasta and cook until done.

While water is coming to a boil, heat a large skillet over medium heat.  Add 2 tsp olive oil, 1/4 cup onion, 1/2 garlic and red pepper flakes.  Add chicken pieces to skillet and saute until done.  Remove chicken.

Add remaining oil, onion, and garlic to skillet and saute about 1 minute.  Add chicken broth, and continue to cook over medium heat until reduced in half, about 5 minutes.

Lower heat to a simmer and add cream and parmesan cheese.  Stir until thickened, about 2 minutes, add parsley flakes and stir.

Drain pasta and reserve 1 cup of pasta water in case you need it.  Add pasta to sauce and mix.  If pasta is too thick, add pasta water.  Add chicken, and pour into a serving bowl.  Sprinkle with parmesan cheese and parsley.