Chicken alfredo
- Elena Silcock
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Serves 3 - 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.1 out of 5.101 ratingsRate
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Our easy chicken alfredo pasta recipe is rich, creamy and filling. You're just two steps away from cheesy pasta perfection
Nut-free
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Test Kitchen tips for the perfect chicken alfredo:
- We sometimes like to add a handful of baby spinach or peas to the sauce for a touch of colour and extra veg, and also because it's a good way of using up the remains of a bag which may go to waste – stir them in for the last couple of minutes of cooking so they wilt or warm through gently.
- If you’re short on time, you can use leftover roast chicken or even rotisserie chicken instead of cooking fresh chicken breasts – simply shred and stir through the sauce to warm through.
- For a lighter version, you can swap some of the double cream for half-fat crème fraîche; it still gives a lovely creamy texture but with a bit less richness.
- Leftover chicken Alfredo is delicious the next day – we reheat it gently with a splash of milk to loosen the sauce, or sometimes turn it into a pasta bake by topping with breadcrumbs and a little extra cheese before baking until golden.
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
4 skinless, boneless chicken thighs
halved
-
300g fettuccine
or tagliatelle
-
1 tbsp butter
-
200ml double cream
-
½ whole nutmeg
grated
-
100g parmesan
-
chopped parsley
to serve
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Nutrition: per serving (4)
-
kcal757
-
fat43g
-
saturates24g
-
carbs60g
-
sugars3g
low
-
fibre4g
-
protein29g
-
salt0.61g
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Method
-
step 1
Heat the olive oil in a non-stick frying pan over a medium-high heat and cook the chicken thigh pieces for about 10 mins, turning halfway through, until golden brown and cooked through.
-
step 2
Set aside to cool slightly, then shred using two forks.
-
step 3
Bring a pan of salted water to the boil and cook the pasta for 1 min less than the pack instructions.
-
step 4
While the pasta cooks, melt the butter in the frying pan over a medium heat, scraping the bottom to lift any browned bits. Add the cream and nutmeg, and bring to a simmer. Return the shredded chicken to the pan.
-
step 5
Transfer the cooked pasta straight from the water to the frying pan using tongs. Sprinkle in most of the parmesan over, and use the tongs to toss everything together, adding a splash of the pasta cooking water if it looks a little stiff. Season well, then divide between bowls. Top with the remaining parmesan, some parsley and black pepper.
Elena Silcock
Elena Silcock is a trained chef, food writer, stylist and cookbook author who has worked in various kitchens around London. She is passionate about homemade pasta, slow cooked meat and sharing style food. Discover more recipes from Elena
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A star rating of 4.1 out of 5.101 ratings
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