Chicken Pasta Alfredo

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I’ve tried many recipes over the years and this combination of the best of all of them is the one my family prefers. It’s an inexpensive meal with a touch of creamy luxury and is fast to cook if you’re in a hurry. This serves four people but you can stretch it by adding more pasta (and more chicken if required). If you don’t have tagliatelle you can use fettucini, linguine, spagetti or even penne pasta – the sauce works well with all types of pasta. You can also substitute the 3 or 4 chicken breasts for a supermarket pack of diced chicken if you prefer; the amount of chicken you use is really up to you!

Ingredients

  • 6 balls of Tagliatelle Pasta (about 500g)
  • 2 tablespoons Olive Oil
  • 4 tablespoons Butter
  • 3 or 4 boneless Chicken Breasts
  • 4 cloves of Garlic
  • 300ml Double Cream
  • 100g grated Parmesan Cheese (plus more for sprinkling)
  • 250ml Chicken Stock
  • 2 teaspoons Salt
  • 2 teaspoons Black Pepper
  • OPTIONAL – chopped fresh Parsley
  • OPTIONAL – 4 rashers lean Back Bacon

Preparation

  • Cut the chicken into small bite size cubes (about an inch square is fine)
  • Make the chicken stock
  • Finely chop the garlic (or mince it)
  • Chop the parsely if using

Method

  1. Put the pasta into a large pan of lightly salted boiling water. Cook for the length of time on the pack instructions (set a timer so you don’t overcook it). Let it bubble away whilst you carry on with the rest of the recipe.
  2. Heat the olive oil in a large frying pan over a high heat. When the oil is hot add 2 tablespoons of butter to the pan and as soon as it has melted add the diced chicken and cover with the salt and pepper. Give it a good stir.
  3. Cook the chicken until golden on one side and then turn it all over. Repeat until the chicken is cooked through and a nice golden colour – this should take about eight minutes but check it and cook for longer until there are no pink bits in the middle any of the cubes. When it has finished put it on a plate and cover it with foil.
  4. Whilst the chicken is cooking, if you are using bacon you can fry it now; crispy bacon sprinkled on top finishes this dish nicely.
  5. Check the pasta and turn the heat off if it’s finished. Leave it in the water for now.
  6. Add 2 more tablespoons of butter to the frying pan and add the chopped / minced garlic. Let it bubble in the butter for about thirty seconds and then turn the heat down to medium.
  7. Slowly add the cream to the pan and then stir it so that all the butter and the chicken bits are well mixed. Cook it gently for a couple of minutes until it starts to thicken.
  8. Stir in the parmesan cheese and a few sprigs of chopped parsley (if using). When the cheese has melted, give it all another stir, put the cooken chicken back into the pan, add a cup of the water from the pasta pan, give it all another good stir and turn the heat down to low. Let it simmer for a couple of minutes then turn the heat off.
  9. Pour the drained pasta into the pan with the chicken and sauce and give it a really good stir.
  10. Divide onto plates, sprinkle crispy bacon on top (if using), sprinkle with more grated parmesan and serve.