Pasta with chicken in bowl and cutlery

Chicken alfredo

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(38 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 3 - 4

Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection

Nutrition and extra info

Nutrition: per serving (4)

  • kcal757
  • fat43g
  • saturates24g
  • carbs60g
  • sugars3g
  • fibre4g
  • protein29g
  • salt0.61g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 skinless boneless chicken thighs, cut in half
  • 300g fettuccine, or tagliatelle
  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200ml double cream
  • ½ a nutmeg, grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 100g parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • parsley, chopped, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.

  2. Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.

  3. Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

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Comments, questions and tips

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baltar
1st May, 2020
4.05
Love this dish. I skip the nutmeg and add 1 clove of garlic (finely chopped, sautéed in butter or olive oil before adding the cream). Chicken Alfredo is so versatile and goes with so many pasta shapes (the kids love bow-tie pasta shapes). I toss a handful of steamed extra fine beans with the pasta and the sauce for a healthy version, and I sometimes substitute parsley with tarragon for a change. This is a glorious sauce in all its forms. Yum.
baltar
1st May, 2020
4.05
Chicken Alfredo has been a firm favourite in our family for many years. It's easy, quick and works with so many pasta shapes (bow-tie, spaghetti, fettuccine, etc.). However, my version skips the nutmeg and adds 1finely chopped clove of garlic to the sauce, salted in a little butter or olive oil before the add-on of the cream. For a healthier version, I sometimes add a handful of steamed extra fine beans to the dish and toss it with the sauce and pasta just before serving. On days where I want something a little different, I substitute parsley with tarragon. The Alfredo sauce is glorious in all its forms and with all pasta shapes. Yum!
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