CHICKEN ALFREDO PASTA

 

When you want a bowl of creamy, wonderful pasta, simply make chicken Alfredo. This pan-fried chicken is tender and delicious with homemade alfredo sauce and fettuccine.

 

For the chicken

2 tbsp olive oil

500 g (1lb) chicken breasts

1 tbsp Italian herbs

1 tsp garlic powder

1 tsp salt

½ tsp pepper

 

For the Alfredo sauce

3 tbsp butter

2 garlic cloves minced

2 cups heavy cream

1 tsp dried Italian herbs

1½ cups Parmesan cheese finely grated

salt and pepper to taste

For the pasta

 

(1lb) Fettuccine

Parmesan to serve

Parsley to serve

 

To begin, bring a big pot of salted water to a boil. Add the spaghetti or noodles of your choosing then cook until al dente. Strain and set aside half a cup of pasta water.

Place the two boneless, skinless chicken breasts on a cutting board and gently cut them in half horizontally to make two thinner cutlets.

 

Spread olive oil over each piece of chicken, then season generously on both halves with 2 tablespoons Italian seasoning, garlic powder, salt, and pepper.

Cook the chicken in a large frying pan or skillet over medium-high heat for 2-3 minutes per side, or until golden brown and cooked throughout. Cast aside after removing from the pan.

In the same pan, melt the butter until frothy. Cook until the garlic is aromatic.

 

Allow coming to a simmer after adding the cream and herbs. Simmer for 2-3 minutes, or until the cream has somewhat decreased.

Let the Parmesan cheese melt for a further 2-3 minutes, or until the sauce covers the back of a spoon.

Sprinkle with salt and pepper to taste, then mix in the cut chicken, cooked pasta, and a few tablespoons of the pasta boiling water.

Garnish with fresh parsley and Parmesan cheese.