I was introduced to this meal in America, my Aussie family loves chicken Alfredo. A simple and rich Italian pasta dish. You can use any pasta you like, but no macaroni!
- 300g chicken breast or thigh sliced
- 50g butter
- 250g cream
- 1/4 cup full cream milk
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
- Olive oil to drizzle
- Fresh parsley
- 1 small diced brown onion
- 4 cloves of crushed garlic
- Fresh button mushrooms
Slice your chicken to the thickness of your choice. salt and pepper the raw chicken to your taste. In a small amount of oil, fry your chicken and set cooked chicken slices aside for later.
Cook your pasta using the recipe on the packet. Always salt your pasta water. Most pasta will be aldente in 7 minutes of boiling.
In the same pan you cooked your chicken, saute your onions and mushrooms till soft in butter. Add your crushed garlic and saute. Add your milk, then cream to start your Alfredo sauce. Taste the sauce for salt and adjust to your taste. Add your grated parmesan, this will also add more salt to this dish. Let your sauce simmer and reduce on low heat to thicken for 7 to 10 minutes. Keep gently stirring. Reintroduce your cooked chicken, simmer for 5 minutes. Add your hot cooked pasta with a bit of pasta water; coat the pasta in your cream sauce and add your parsley at this stage. Drizzle olive oil while tossing pasta chicken and sauce together. You don’t need much, this will stop the pasta from sticking together when this cools down, and adds flavor.
Top with more freshly grated parmesan cheese, serve with garlic bread.
This is a great mid-week meal.