Easy Chicken Alfredo Pasta

Ingredients

• 300 g (10½ oz) Fettuccine or penne
• 2 (about 350 g / 12½ oz) Chicken breasts, sliced into thin strips
• 1 tbsp Olive oil
• 30 g (1.06 oz) Butter
• 2 cloves Garlic, finely chopped
• 250 ml (1 cup + 1 tbsp) Double cream
• 50 g (1¾ oz) Parmesan, finely grated, plus extra to serve
• Salt and black pepper

You’ll need: Large saucepan, Large frying pan

Method

1. 1

   Cook the pasta in a large pan of salted boiling water according to the packet instructions. Before draining, save a mug of the pasta water.

2. 2

   Meanwhile, season the chicken with salt and pepper. Heat the oil in a large frying pan over medium-high heat and cook the chicken for 6–7 minutes, stirring, until golden and cooked through with no pink inside. Move it to a plate.

3. 3

   Lower the heat to medium. Add the butter and garlic and cook for 30 seconds. Pour in the cream and simmer for 2 minutes.

4. 4

   Stir in the parmesan until melted. Add the drained pasta and chicken and toss together, adding a splash of pasta water if the sauce is too thick.

5. 5

   Season to taste and serve with extra parmesan.