Chicken Alfredo
Equipment
Ingredients
Ingredients
fettuccine (dry)
350 g
butter (room temperature)
30 g
garlic (minced)
4 cloves
double cream (cold)
300 ml
Parmesan cheese (grated)
80 g
parsley (chopped)
1 handful
salt
2 tsp
black pepper
1 tsp
chicken thighs (marinated)
500 g
salt
1 tsp
black pepper
1 tbsp
Instructions
Cook the chicken
Fry the marinated chicken thighs in a hot pan until golden and cooked through.
Boil the pasta
Cook fettuccine in salted water and reserve some pasta water.
Prepare the garlic base
Melt butter and cook minced garlic in the same pan used for chicken.
Make the cream sauce
Add double cream to the pan and let it simmer gently.
Add cheese and lemon
Stir in grated Parmesan until smooth, then add lemon juice.
Combine pasta with sauce
Add drained pasta and a splash of pasta water to the sauce.
Plate and garnish
Top the pasta with sliced chicken, chopped parsley, and black pepper.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.