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Chicken alfredo
Chicken alfredo
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and healthier creamy chicken alfredo that kids will devour in 15 minutes!
Ingredients:
  • 375g Cucina Matese Fettuccine
  • 25g unsalted butter
  • 1 eschalot, very finely chopped
  • 187.50 ml light thickened cream for cooking
  • 250.00 ml finely grated parmesan (see notes), plus extra to serve
  • 1 cooked chicken breast fillet, shredded
  • Shredded fresh flat-leaf parsley leaves, to serve
Instructions:
  • Boil pasta in a pot of salted water according to package instructions. Save 1 cup of pasta water. Drain pasta and set aside.
  • In a large frying pan over medium-high heat, melt butter. Stir in eschalot and cook until soft, about 2 minutes. Pour in cream and bring to a simmer. Reduce heat to medium-low and let it simmer for 3 minutes. Take off the heat and stir in parmesan until smooth. Season with salt and pepper to taste.
  • Turn up the heat to medium and place the pan back on the stove. Combine the pasta, chicken, and half of the reserved pasta water in the pan. Gently mix everything for 2 minutes until the sauce thickens and fully coats the pasta (make sure the sauce evenly coats the pasta without collecting at the bottom). Add more reserved pasta water if necessary.
  • Take the pan off the heat. Sprinkle with an extra dose of parmesan and parsley. Serve.

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