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Chicken alfredo

Name: Chicken alfredo
Prep time: 40 min
Total time: 40 min
Yield: Serves 2
Ingredients: 2 free-range chicken breasts; 2 tsp olive oil; 20g salted butter; 150g fettucine or tagliatelle; 1 garlic clove, finely chopped; ½ tsp Italian seasoning or dried oregano; 150ml double cream; Freshly grated nutmeg; 50g parmesan, finely grated; Handful parsley, chives and/or basil, chopped, to serve (optional)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 12 Sep 24
Updated: 8 Oct 24

Creamy and rich with a hint of garlic and dried herbs, this simple chicken alfredo pasta is the ultimate in Italian-American comfort food. Butter-basted chicken is served with fettucine pasta in a creamy sauce enriched with parmesan and a hint of nutmeg. Sprinkle with your choice of fresh green herbs to finish. This recipe serves two – ideal for an indulgent Friday night meal or Valentine’s Day dinner.

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Easy
Online only 2024

Test kitchen approved

Serves 2
Hands-on time 40 min

Take a culinary journey the length and breadth of Italy, with recipes from all of its 20 regions, with our Italian food lover’s tour.

Nutrition: Per serving

Calories: 961kcals
Fat: 60g (35g saturated)
Protein: 50g
Carbohydrates: 53g (3.1g sugars)
Fibre: 2.8g
Salt: 0.8g

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Ingredients

2 free-range chicken breasts
2 tsp olive oil
20g salted butter
150g fettucine or tagliatelle
1 garlic clove, finely chopped
½ tsp Italian seasoning or dried oregano
150ml double cream
Freshly grated nutmeg
50g parmesan, finely grated
Handful parsley, chives and/or basil, chopped, to serve (optional)

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Method

Bring a large pan of salted water to the boil. Put the chicken breasts on a board, cover with baking paper and use a rolling pin to bash the thicker parts of the breast until they’re an even thickness throughout; you want the breasts to be around 1.5-1.7cm thick. Season with a big pinch of salt and and some ground black pepper.
Heat the oil in large frying pan over a medium-high heat. Once hot, add the chicken breasts. Cook for 6-8 minutes, turning halfway, until cooked through. In the final minute, add the butter to the pan and use a teaspoon to baste the breasts with it once it’s foaming. Lift the chicken onto a board and leave to rest for 5 minutes before slicing.
While the chicken cooks, add the the pasta to the boiling water and cook for 1 minute less than the pack instructions or until al dente to your liking.

>While the chicken rests, add the garlic and Italian seasoning to the butter in the pan and cook for a minute, scraping up any bits on the base of the pan. Stir in the cream and bring to a simmer. Grate over some nutmeg and season with salt and pepper.
When the fettucine is cooked, use tongs to transfer it to the pan of sauce, bringing a good splash of the pasta water with it and stirring well to help it emulsify. Stir in the parmesan and the sliced chicken. Scatter over some fresh herbs (if you like).