Recipes / Creamy chicken Alfredo pasta
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Creamy chicken Alfredo pasta
Pasta coated in creamy sauce and served with golden chicken.
Approximate timing; adjust to your equipment.
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Some quantities or timings are approximate. See the notes below.
Ingredients
Adjusting the quantities
Quantities follow your selection. Adjust the dish size and cooking when making a much larger or smaller batch.
0 of 6 ingredients ticked
Step 1
Coat both sides of the chicken with paprika, parsley, garlic and chilli.
Step 2
Melt the butter for the chicken in a pan and cook the chicken for 10-15 minutes, depending on thickness, until cooked through. Set aside.
Step 3
Meanwhile, cook the pasta al dente according to the packet.
Step 4
For the sauce, melt the butter for the sauce in a pan. Whisk in the flour until thickened.
Step 5
Gradually whisk in the milk until smooth.
Step 6
Whisk in the cream cheese until the sauce thickens.
Step 7
Add the cream, parsley, garlic and chilli. Season with salt and pepper and stir until smooth.
Step 8
Gently stir in the cooked pasta over a low heat.
Step 9
Add the Emmental and parmesan and stir until melted.
Step 10
Top with the chicken and a little parsley.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
The original recipe
The butter is divided between the chicken and the sauce. The quantities are a guide.
