Chicken Farfalle with a Creamy Cheese Sauce

I was having trouble deciding what call this. The chicken and the farfalle(bowtie pasta) were pretty straightforward, but what about the sauce? My last food post mentioned that I had delayed a recipe because it had heavy cream in it. This is it. So it's similar to an alfredo sauce, but I'm feeling reluctant to call it such. First off I found out that the original alfredo didn't have any cream in it at all, it was simply butter and cheese. Secondly, the only cheese in alfredo is parmesan. Since I have had both success and failure with these kinds of sauces before, I decided to ditch the pure parmesan in favor of a mixture of cheeses that I thought would melt easier. The results were very satisfactory. The sauce thickened beautifully with only the cheese, though I had cornstarch standing by, and by the end I was liberally licking it off the spatula. With a pint of heavy cream, several tablespoons of butter, and 6 oz. of cheese, it probably took a year off my life, but it tasted good.