Chicken alfredo
Deliciously creamy pasta with golden chicken and a rich sauce spiked with a hint of garlic, this recipe is on the table in 20 minutes
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2large boneless and skinless chicken breasts
- 20g butter
- 2tbsp extra-virgin olive oil
- 2large garlic cloves, finely grated
- 300g fettuccine or tagliatelle
- 150ml double cream
- 80g parmesan, finely grated, plus extra to serve
- 20g flat-leaf parsley, finely chopped
Instructions
Step 1
Generously season the chicken. Warm the butter and oil in a large frying pan over a medium heat. Cook the chicken for 8-10 mins on each side until golden and cooked through. Add the garlic to the pan and cook for 5 mins more, stirring to coat the chicken. Transfer the chicken to a plate to rest for 5 mins before thinly slicing.Step 2
Meanwhile, bring a pan of heavily salted water to the boil and cook the pasta following pack instructions. Once it's al dente, drain, reserving a large mug of the cooking water.Step 3
Add 100ml of the cooking water to the chicken pan, scraping the base of the pan, then add the cream. Gently simmer for 2 mins, stirring occasionally, then remove from the heat. Stir in the parmesan, most of the parsley, reserving a little to garnish, and any resting juices from the chicken. Season to taste.Step 4
Toss the pasta through the sauce, adding a splash of pasta water if it is too thick, and serve topped with the chicken, a sprinkle of parsley, parmesan and a generous grind of black pepper.