1 jar Bertolli’s mushroom alfredo sauce
Cream or half/half milk
1 cup Parmesan cheese
Brown chicken and garlic. Add mushrooms.
Season with paprika, cayenne pepper, black pepper.
Add alfredo sauce. Stir continuously.
Add cream/milk and bring to near boil.
Add semi-cooked pasta. Continue to stir.
Lower heat and simmer till pasta is cooked.
Add Parmesan cheese and mix well. Mozzarella cheese works too.
Garnish with cilantro.