Chicken Alfredo Pasta
Tender chicken breast strips tossed through fettuccine in a silky parmesan-cream sauce. The Italian-American restaurant favourite, made in 25 minutes for less than a tenner.
25 minEasy~793 kcal / servingItalian
Contains glutenContains dairy
Nutrition
793 kcal
Calories
62 g
Protein
61 g
Carbs
33 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 2 tbsp Fresh parsley
- 100 g Fettuccine
- 200 g Chicken breast
- to taste Black pepper
- 3 cloves Garlic
- 60 g Parmesan
- 1 tbsp Olive oil
- 30 g Butter
- to taste Salt
- 200 ml Double cream
Instructions
- Bring a large pot of well-salted water to a rolling boil for the pasta.
- Slice the chicken breast horizontally to make 2 thin pieces. Pound between cling film to 5mm thick. Cut into 1cm strips. Season with salt and pepper.
- Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add the chicken in a single layer. Cook 3 minutes without moving, then stir-fry 2 minutes more until cooked through. Lift onto a plate.
- Drop the fettuccine into the boiling water. Cook to packet time.
- Lower the chicken pan to medium heat. Add the butter. When melted, add minced garlic, stir 30 seconds.
- Pour in the double cream. Bring to a gentle simmer, 2 minutes until slightly thickened. Off the heat, stir in the grated parmesan in handfuls — the heat melts it into a silky sauce.
- Scoop a mug of pasta water. Drain the fettuccine. Tip into the cream sauce with a splash of pasta water and the chicken with juices.
- Toss vigorously over low heat for 30 seconds — the pasta drinks up the sauce. Add more pasta water if too thick. Plate, scatter chopped parsley, extra parmesan, generous black pepper.
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