Need a good creamy pasta sauce recipe!

Alfredo! or similar (creamy). Am making my own fettucine tonight, having it with chicken, don't want to buy a supermarket sauce! Will check back on my lunch break today, cheers :)

I have made this but pan fried some chicken breast that have been sliced, then sauted the onions & mushrooms and follow the recipe reducing the wine & stock, just adding the chicken back in to reheat. A lovely rich dish

Chicken & mushroom sauce

2 tbsp sunflower oil
6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks*
700ml/1¼ pts chicken stock (or water)
50g butter
1 onion , finely diced
400g mixed wild mushrooms
300ml/½ pt dry white wine
284ml pot double cream
Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

Saute a little finely chopped onion in olive oil or butter until glassy, stir in cream, add a little crushed garlic, cracked black pepper and simmer for a few minutes. Take off the heat and stir through some grated Parmesan to taste; adjust seasoning if needed by adding salt, more pepper etc to your liking. For a cabonara type sauce, mix approx 500ml cream with 2 eggs and half a cup of parmesan, stir this through the cooked hot pasta and your chicken (or bacon/pancetta/ham if using) that you have prepared right before serving, you don't want to cook this sauce as such, just heat through. Serve with extra parmesan and lots of black pepper.