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Chicken Alfredo
Fiona MacLeanFiona MacLean

Chicken Alfredo Pasta

A creamy chicken and pasta dish made with chicken thighs, double cream, nutmeg, and parmesan, topped with parsley and lemon zest.
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Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 4 skinless boneless chicken thighs or skinless chicken breasts
  • 300 g pasta fettuccine, tagliatelle, or pasta of choice (transcript says 'feta cheese' and 'Tag the Telly')
  • 1 tablespoon butter
  • 200 mL double cream or heavy cream
  • 0.5 whole nutmeg grated
  • 100 g parmesan freshly grated (transcript says 'decorated')
  • parsley chopped
  • lemon zest transcript says 'lemon grind'
  • 1 tablespoon olive oil for cooking
  • olive oil for garnish
  • crispy bacon optional, for serving
  • mushrooms optional
  • water for boiling pasta
  • 1 big spoonful salt
  • black pepper
  • splash milk for reheating leftovers

Method
 

  1. Heat 1 tablespoon of olive oil in a non-stick pan until hot. Add chicken thighs and cook for 10 minutes until cooked through with no pink in the middle. Optionally, add mushrooms and cook until golden brown.
  2. Remove the chicken and mushrooms from the pan and set aside to cool slightly. If using chicken breasts, shred them.
  3. Bring a large pan of water to a rolling boil and add a big spoonful of salt. Add the pasta and cook for about 12 minutes until al dente.
  4. While the pasta cooks, melt butter in the frying pan used for the chicken, scraping up the browned bits from the bottom.
  5. Add double cream and grated nutmeg. Bring to a simmer to thicken.
  6. Return the chicken and mushrooms to the sauce until bubbly and creamy.
  7. Transfer the cooked pasta directly from the water into the chicken cream mixture. Add a spoonful or two of pasta water if the sauce is too thick.
  8. Top with parmesan, chopped parsley, black pepper, lemon zest, and a drizzle of olive oil.
  9. To reheat leftovers, add a splash of milk before microwaving or heating on the stove to loosen the sauce.

Notes

For a lighter version, swap the double cream for half-fat crème fraîche. Leftover chicken or pork can be used instead of cooking fresh chicken. Top with crispy bacon for extra luxury.
Total time: 25 minutes.