One Pan Chicken Alfredo Pasta
A luscious, creamy white sauce made using just butter, cream and parmesan cheese!
Ingredients
- 150 g pasta cooked al-dente. I used linguine
- 200 g chicken breast Sliced and seasoned with salt
- Handful of baby spinach Optional
- 2 cloves garlic, minced
For the Sauce
- 200 ml whipping cream
- 50 g grated parmesan cheese
- 1 tsp Italian herbs or any herbs of your choice
- Pinch of salt and black pepper
Instructions
- Get the pasta cooking at the same time you start the process of frying the chicken etc.
- Pour some oil in base of saucepan and swirl to coat. Add in knob of butter. When hot, add in chicken slices and leave to sear. After 5 mins, if underside is brown/golden - flip and allow the other side to cook.
- Once cooked, add in minced garlic and lower heat to simmer. Add in cream. Mix together while scrapping up browned chicken bits at bottom of pan. Add in salt, pepper and dried herbs.
- Tip in cheese and using a whisk mix well till cheese is melted. Transfer cooked pasta directly from pot and toss or if you have drained your pasta, be sure to reserve a splash of the pasta water and add into the sauce to ensure sauce will cling to the pasta and give it a silken look. Done!
Notes
Top Tips:
- Get the pasta cooking at about the same time you are going to begin frying the chicken and making the sauce.
- Get some colour on the chicken before flipping. Ensure chicken strips aren't too thick.
- This portion will serve around 2-3 persons.
- Use good quality parmesan cheese!