Easy Chicken Alfredo
Succulent, tender chicken, a creamy sauce and hearty pasta make up this flavour-packed and oh-so satisfying Chicken Alfredo. Easy enough for a midweek family dinner AND elegant enough for a special weekend meal too.
Servings: 4
Ingredients
- 4 Chicken breasts
- 1 tbsp Dried mixed herbs
- 2 tsp Garlic granules
- 1 tbsp Olive oil
- 20 g Unsalted butter
- 3 Garlic cloves Peeled and crushed
- 300 ml Double cream (heavy cream)
- 100 g Parmesan Grated
- 300 g Tagliatelle
- 15 g Parsley Chopped
- Sea salt and freshly ground black pepper
Instructions
- Prep the chicken: Season the chicken breasts with the dried mixed herbs, garlic granules and a pinch of salt and pepper.
- Cook the chicken: Heat the olive oil in a large frying pan over a medium heat and cook the chicken for 6-8 minutes on each side until golden and cooked through. Pop a lid on the pan after a few minutes to help keep the heat in and cook the chicken all the way through. When cooked, remove from the pan and leave to rest.
- Meanwhile, cook the pasta: While the chicken is cooking, cook the tagliatelle in a large pan of salted boiling water according to the packet instructions. Make sure you reserve around 250ml of pasta water before draining.
- Make the sauce: In the same frying pan you have just removed the chicken from, melt the butter and add the crushed garlic. Cook for 1-2 minutes until fragrant.
- Pour in the double cream and gently simmer for 2-3 minutes. Stir through the Parmesan until melted and smooth. (The sauce will pick up all the delicious bits from the bottom of the pan from cooking the chicken.)
- Combine the pasta and sauce: Add the drained pasta to the sauce and toss well to coat. Add a splash of the reserved pasta water if needed to loosen the sauce. Season to taste with salt and black pepper.
- To serve: Slice the cooked chicken breasts and serve on top of the pasta, then scatter over the parsley. (Make sure you stir any of the resting juices from the chicken to the sauce.)
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Notes
Chicken thickness: You want your chicken breasts to be about 2cm thick. If they are thicker than this, cover them in parchment paper or cling film and use a rolling pin to hit the thicker park of the breasts to get them to the right thickness.
Type of pasta: This recipe is usually made with fettuccine but it can be a little hard to find in the UK, so we have used tagliatelle as you still get those ribbon-like pasta strands to help catch all the sauce. You can use either, or another long pasta like spaghetti or linguine if that’s all you have.
Reserving the pasta water: Adding some of the pasta cooking water into the dish at the end helps to make the sauce so smooth, silky and delicious. The starch from the pasta helps the sauce stick to the pasta. Do this by reserving about 250ml when you go to drain it.
Leftovers: Fresh is definitely best for this dish, but it will keep for up to 2 days in the fridge in an airtight container if you have leftovers. You may need to add a splash of boiling water when reheating the pasta.
Nutrition
Calories: 979kcal | Carbohydrates: 59g | Protein: 70g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 321mg | Sodium: 703mg | Potassium: 1171mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1898IU | Vitamin C: 9mg | Calcium: 414mg | Iron: 4mg