Chicken Alfredo
Serves 4
Directions
- 1Fry the chicken thighs in a hot pan for 5-6 minutes on each side until golden and cooked through. Remove, rest, and slice.
- 2Boil the pasta in salted water and save a mug of the water before draining.
- 3In the same pan, melt the butter on low heat and cook the garlic for 30 seconds.
- 4Pour in the cream and bubble gently for 2-3 minutes.
- 5Stir in the Parmesan until smooth and add the lemon juice.
- 6Add the pasta and a splash of pasta water, tossing until the sauce coats every strand.
- 7Top with the sliced chicken, parsley, and a crack of black pepper.
Ingredients
- 350 g fettuccine
- 30 g butter
- 4 clove garlic, minced
- 300 ml double cream
- 80 g parmesan, grated
- 1/2 whole lemon
- 1 splash pasta water
- 1 handful parsley, chopped
- salt (optional)
- pepper (optional)
- 500 g chicken thigh, marinated
- 2 tbsp cajun seasoning
- 1 tsp salt
- 1 tbsp pepper
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