Foodedo recipe

Chicken Alfredo Pasta

Name: Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 300 g fettuccine pasta; 400 g chicken breast (thinly sliced into even pieces); 2 tbsp olive oil; 2 garlic (minced); 200 ml double cream; 50 g parmesan cheese (finely grated); 10 g fresh parsley (finely chopped); 150 g frozen peas; to taste fine salt; to taste black pepper (freshly ground)

35 min ·

Creamy fettuccine Alfredo with golden chicken, sweet peas, parmesan and parsley for a comforting, weeknight-friendly dinner.

Ingredients

10 items

300 gfettuccine pasta
400 gchicken breastthinly sliced into even pieces
2 tbspolive oil
2garlicminced
200 mldouble cream
50 gparmesan cheesefinely grated
10 gfresh parsleyfinely chopped
150 gfrozen peas
to tastefine salt
to tasteblack pepperfreshly ground

Recipe notes (2)

Pasta timing: Fettuccine brands vary, so use the packet as a guide and keep the pasta just al dente; it will finish cooking slightly when tossed in the sauce.
Chicken browning: If your frying pan is smaller than about 28cm wide, brown the chicken in 2 batches to avoid overcrowding.

Method

5 steps

Step 1. Bring a large saucepan of water to the boil for the pasta. While it heats, keep the raw chicken separate from the parsley and cheese, and do not wash it. Pat the chicken dry with kitchen paper, season both sides with salt and black pepper, and have the garlic, parmesan and parsley ready by the hob.
Step 2. Heat 1 tbsp of the olive oil in a large frying pan over medium-high heat. When hot, add the chicken in a single layer and cook for 3-4 minutes on the first side, then 3-4 minutes on the second side until golden and cooked through. If your pan is not large enough, cook in 2 batches so the chicken browns rather than steams. Check the thickest piece with a clean probe thermometer: it must reach 75°C for 30 seconds, or 70°C for 2 minutes. Transfer to a plate, cover loosely and leave to rest.
Step 3. Salt the boiling water generously and cook the fettuccine until just al dente, following the packet timing and starting to check 1 minute early. Add the peas for the last 2 minutes of cooking. Before draining, scoop out about 120 ml of the pasta cooking water, then drain the pasta and peas together.
Step 4. While the pasta cooks, lower the frying pan to medium heat and add the remaining 1 tbsp olive oil. Add the garlic and fry for about 30 seconds, stirring, until fragrant but not browned. Pour in the double cream and about 60 ml of the reserved pasta water, bring to a gentle simmer and cook for 1-2 minutes. Stir in the parmesan a handful at a time until melted and the sauce is smooth.
Step 5. Add the drained fettuccine and peas to the sauce and toss over low heat for 1-2 minutes until the pasta is evenly coated. Add a splash more reserved pasta water if needed to loosen the sauce so it clings silkily to the pasta. Slice the rested chicken, then return it to the pan with any resting juices just to warm through. Stir through most of the parsley, taste and adjust the seasoning with salt and black pepper, then scatter over the remaining parsley and serve straight away.