360mlchicken stock(made using a stock cube or pot)
2clovesgarliccrushed
240gfettuccine, tagliatelle or spaghetti
120mldouble cream(I use Elmlea to reduce calories!)
85gparmesangrated
freshly chopped parsleyto garnish
Instructions
Heat the oil over a medium high heat in a large skillet. Season both sides of the chicken with salt and freshly ground black pepper. Cook for around 8 minutes on each side, until golden and cooked through (I check that the temperature is around 72C to 74C using my Thermapen). Remove to a plate and let them rest for 10 minutes, then slice.
Add the milk, stock and garlic to the skillet. Season with salt and freshly ground black pepper and bring to a simmer. Add your choice of pasta and stir frequently for about 3 minutes. Let it cook for another 8 minutes until the pasta is al dente.
Stir in the cream and grated parmesan and simmer for about a minute until the sauce thickens.
Add the sliced chicken to the pan, stir for about a minute to heat through and then remove the pan from the heat. Garnish with the chopped parsley…and enjoy!
Notes
Chicken - skinless boneless chicken thighs will also work well.
This chicken alfredo recipe is easily halved if you’re cooking for less people.