Ciabatta
Learn to make your own ciabatta – the Italian white bread that can be used for anything from toasties and garlic bread to bruschetta – with our easy guide
Chicken alfredo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 large boneless and skinless chicken breasts
- 20g butter
- 2 tbsp extra-virgin olive oil
- 2 large garlic clovesfinely grated
- 300g fettuccine or tagliatelle
- 150ml double cream
- 80g parmesanfinely grated, plus extra to serve
- 20g flat-leaf parsleyfinely chopped
Nutrition:
- kcal684
- fat39.2g
- saturates19.9g
- carbs41.9g
- sugars0.9g
- fibre3.2g
- protein39.1g
- salt0.6g
Method
step 1
Generously season the chicken. Warm the butter and oil in a large frying pan over a medium heat. Cook the chicken for 8-10 mins on each side until golden and cooked through. Add the garlic to the pan and cook for 5 mins more, stirring to coat the chicken. Transfer the chicken to a plate to rest for 5 mins before thinly slicing.
step 2
Meanwhile, bring a pan of heavily salted water to the boil and cook the pasta following pack instructions. Once it's al dente, drain, reserving a large mug of the cooking water.
step 3
Add 100ml of the cooking water to the chicken pan, scraping the base of the pan, then add the cream. Gently simmer for 2 mins, stirring occasionally, then remove from the heat. Stir in the parmesan, most of the parsley, reserving a little to garnish, and any resting juices from the chicken. Season to taste.
step 4
Toss the pasta through the sauce, adding a splash of pasta water if it is too thick, and serve topped with the chicken, a sprinkle of parsley, parmesan and a generous grind of black pepper.
