Food & Wine
Creamy chicken Alfredo pasta
This simple creamy chicken Alfredo fettucine will appeal to palates of all ages.
Serves: 4
Ingredients:
- 375g fettucine pasta
- 400g boneless and skinless chicken breast, cut into strips
- 2 tablespoon butter
- 1 small brown onion, finely diced
- 3 cloves garlics, crushed
- 2 tablespoons plain flour
- 2 cups milk
- ¾ cup grated Parmesan cheese, plus extra for serving
- Salt and pepper
- Fresh flat-leaf parsley, to garnish
Method:
- Cook fettucine in a boiling saucepan of salted water according to packet instructions. Drain.
- Season chicken strips with salt and pepper. Melt butter in frying pan over medium-high heat and cook chicken and onion until chicken is golden. Add garlic and cook for a further 1 minute. Sprinkle with flour and stir to combine.
- Turn heat to medium and gradually pour in milk, stirring constantly, for 5 minutes or until sauce has thickened. Season to taste. Stir in cheese and pasta. Toss to combine. Garnish with parsley and serve with extra Parmesan.
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