Chicken Alfredo
Cook: 26 Mins
Skill Level: Easy
Makes: 6
Creamy and comforting, this Chicken Alfredo features tender chicken and fettuccine pasta coated in a rich, homemade Alfredo sauce, making it a deliciously satisfying meal for any night of the week.
Products used
Ingredients
- 170g/6oz Crème Fraîche
- 2 boneless chicken breasts
- 350ml/12fl oz whole milk
- Pinch black pepper
- 350ml/12fl oz chicken stock
- 2 tablespoons virgin olive oil
- 2 garlic cloves, minced
- 450g/16oz fettuccine
- 150g/5oz Parmesan, grated
- Fresh parsley, finely chopped
Method
- In a large deep skillet, heat the olive oil. Add the chicken breasts and season with pepper and bring to a simmer. Cook for 8 minutes on each side, until golden and cooked through.
- Remove the chicken from the heat, cover to keep warm and let rest for 10 minutes before slicing.
- Add the milk, chicken stock and garlic to the same skillet. Season with pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Simmer gently for a further 5 minutes.
- Add in the Crème Fraîche, and parmesan. Stir until the sauce becomes thick and glossy.
- Remove the sauce from heat and stir in the sliced chicken. Serve with a sprinkle of chopped fresh parsley.
Try it with try
Double Cream
English Double Cream is dessert perfection. Simply spoon straight from the jar, perfect on a slice of pie, fresh fruit, waffles and pancakes. It’s great added to sauces or pasta for extra thickness.
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