Chicken  Alfredo

Servings :

Total Time:


20 minutes


Cream Parmesan cheese Chicken Garlic Pasta

Step 1

If you are using large chicken breasts you need to open them up or ‘butterfly them’. This just means they cook faster and more evenly. Place the chicken breasts on a cutting board. Slice the side of your chicken breast but don’t cut all the way to the other side.

Step 2

Open the breasts up. Cover the chicken with greaseproof paper and use a rolling pin to pound (gently) to flatten it.

Step 3

Season the chicken well with freshly ground salt and pepper.

Step 4

Heat a large skillet or frying pan and add a little olive oil. Pan fry the chicken breasts over medium-high heat, until golden brown and cooked through. Set the chicken aside for a couple of minutes then slice on the diagonal.

Step 5

While the chicken is cooking, bring a large pot of water to a boil, salt generously and cook your pasta until al dente. Set a timer to cook the pasta for one minute less than pack instructions.

Step 6

Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt.

Step 7

Add the garlic once the butter is foaming and cook for about 30 seconds over low heat, stirring, until fragrant. Use a wooden spoon to stir any browned bits from the chicken at the bottom of the pan into the butter.

Step 8

Pour in the cream and bring to a gentle simmer over low heat. Stir in the salt and garlic granules.

Step 9

Add the chicken back into the sauce and stir in the Parmesan cheese and a handful of chopped parsley.

Step 10

Drain the pasta, reserving 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.

Step 11

Taste and season with salt and pepper. Garnish with more parsley and serve immediately!

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