Chicken Fettuccine Alfredo

cook 20 mins
  • 2 boneless, skinless chicken breasts
  • 400 g (13 oz) fettuccine
  • 25 g (1 oz) butter
  • 125 ml (4 fl oz) single cream
  • 50 g (2 oz) Parmesan cheese, grated
  • salt and pepper
  • finely sliced chives, to garnish
  • Place the chicken breasts in a small pan, pour over enough water to cover and simmer for 12–15 minutes or until just cooked through.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Melt the butter in a separate saucepan, then stir in the cream and simmer for 1–2 minutes and season well. Using a fork, break the chicken into bite-sized pieces.
  • Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through the chicken, creamy sauce and Parmesan, adding a little cooking water to loosen if needed. Season well.
  • Spoon into serving bowls and serve sprinkled with the chives.
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