Adventures in cooking - chicken fettuccine alfredo

For whatever reason, I picked one of those frozen meal-in-a-bag type things last week at the supermarket. I had to have been shopping when I was either very tired, very hungry - or both. Thankfully, when I crawled out of bed, starving, at noon on Saturday, this questionable choice meant there was something to eat in the house.

The meal I chose included four parts: chicken, broccoli and mushrooms, alfredo sauce and fettuccine pasta. The instructions were:

• Thaw pasta in a colander under cold water. Thaw alfredo sauce under warm water. 
• Heat butter or olive oil in a pan, add chicken and vegetables and heat for about 10 minutes. 
• Add pasta, then sauce. Stir until hot, then serve. 

So that's what I did.

See?

It wasn't bad. Now I need advice on how to make alfredo sauce that is easy, and freezes well.

Why? Because I'm sure one of you makes a better sauce, which would improve this meal. I'm also sure it would be cheaper if I went the non-frozen route. Better still, I can add veggies that I really like, instead of always having to go with broccoli (and getting rid of the mushrooms that they included - blech).

So - have at it. How do I make a good alfredo sauce?