Chicken Alfredo - Creamy Chicken Pasta

by

A great Chicken Alfredo recipe.

Serves

  • 4 adults

Ingredients

  • 500 grams chicken breasts
  • salt and pepper to taste
  • 1/2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 minced garlic cloves
  • 500 ml heavy cream
  • 50 grams grated Parmesan cheese
  • 3 tbsp fresh chopped parsley
  • 300 grams fettuccine or tagliatelle pasta

Instructions

  1. Slice the chicken breasts from the side the open them, cover them plastic wrap and use a rolling pin to flatten them.
  2. Season the chicken to your taste.
  3. Heat a skillet or frying pan and add the olive oil. Pan fry the chicken breasts over medium high heat, until golden brown and cooked through. This can take 8-10 minutes or longer if they are thick. After cooking set the chicken aside for a couple of minutes then slice on the diagonal.
  4. While the chicken is cooking bring a large pot of water to boil, salt generously and cook pasta is al dente. Set timer to cook the pasta for one minute less than pack instructions.
  5. Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt.
  6. Add the garlic once the butter is foaming and cook for about 30 seconds until fragrant
  7. Pour in the cream and bring to a gentle simmer. Add a shake of salt.
  8. Stir in the parmesan cheese until melted. Add the chicken and parsley.
  9. Drain the pasta, reserve a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.
  10. Taste and season with salt and pepper. Serve immediately.