Fettuccine With Chicken and Onion Cream Sauce: Time Consuming, But Worth It

I had a meeting yesterday and, while I normally don't make dinner on meeting nights, I had to because we didn't have any leftovers.
First, you heat your oil and saute a clove of minced garlic on medium low until it starts to color; I know the temptation will be strong to turn up the heat, but trust me that if you do you risk burning your garlic. Add your chicken breasts, raise the heat to medium, and cook the chicken until it's cooked through. Remove the chicken from the pan and cut into slices. Reduce the heat to medium low and add a diced onion; cook it until it's soft. Add a teaspoon of chicken base and half a cup of water; bring to a boil and let simmer for a few minutes. Add a cup and a half of cream, a quarter cup of milk, a half a cup of Parmesan cheese, and six scallions sliced on the bias including the green part; mix well. Let this simmer on medium, stirring frequently, until thickened. Meanwhile, cook your fettuccine according to the package directions. To serve, put your fettuccine on a plate, place a few slices of chicken on it, and spoon a bit of sauce on top.
I served boiled baby artichokes with tarragon-lemon butter on the side. To make this, all you do is trim your artichokes with a pair of kitchen shears so that all the spiky parts are removed and trim the stem and the loosest leaves. Put these in a pan of salted boiling water and cook for fifteen minutes or until tender; if you use globe, or standard size, artichokes, double the time you cook them. To make the tarragon-lemon butter, put half a Tablespoon butter, the juice of half a lemon, and a couple pinches of tarragon in a glass pinch bowl and microwave until melted. To eat, dip your artichoke leaves in the butter.
Will and I really liked this, and only half an artichoke and a little of the fettuccine was left over. I will definitely make this again because it turned out so well.