Creamy Chicken Alfredo Pasta
Ingredients
Ingredients
chicken breast (sliced in half)
1 piece
garlic granules
1 tsp
onion granules
1 tsp
smoked paprika
0.5 tsp
cayenne pepper
0.25 tsp
salt
1 tsp
black pepper
0.5 tsp
tagliatelle pasta
75 g
butter
15 g
garlic (finely chopped)
4 clove
double cream
300 ml
ground nutmeg
1 tsp
parmesan (grated)
30 g
fresh parsley (chopped)
10 g
Instructions
Season the chicken
Season chicken breast with garlic granules, onion granules, smoked paprika, cayenne, salt, and pepper.
Cook the chicken
Heat oil in a pan over medium heat. Cook chicken 4-5 minutes per side until fully cooked and golden.
Cook the pasta
Bring salted water to a boil and cook tagliatelle pasta for 7-10 minutes until al dente.
Make the Alfredo sauce
In the same pan, melt butter, add garlic and cook 2 minutes. Add double cream, nutmeg, salt, pepper, and parmesan. Stir well and add 3/4 of the parsley.
Combine pasta and sauce
Add cooked pasta to the sauce with a few spoonfuls of pasta water. Stir well and cook for 2 minutes.
Garnish and serve
Garnish with remaining parsley and grated parmesan. Serve immediately.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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