Pasta Alfredo
Ingredients
Grilled Chicken Marinade
- 500 g chicken breast, thinly sliced
- 2 tbsp yoghurt
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- pinch of chili flakes
- 1 tsp salt
- ½ tsp black pepper
Alfredo Sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 450 g fettuccine pasta
- 2 tsp minced garlic
- 2 cups cooking cream
- ½ cup chicken stock or broth
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ¼ tsp nutmeg, freshly grated
- salt and pepper, to taste
- freshly chopped parsley, for garnish
Instructions
- In a medium-sized bowl, combine the chicken, yoghurt, olive oil, paprika, garlic powder, dried oregano, chili flakes, salt, and pepper. Mix well and marinate for at least 30 minutes.
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- In a heavy-based pan, heat the olive oil over medium heat. Add the chicken and brown on each side. Remove the chicken and set it aside.
- In the same pan, melt the butter. Add the minced garlic and sauté until fragrant. Whisk in the cooking cream, chicken stock, and nutmeg, bringing the mixture to a simmer. Stir in the grated Parmesan cheese. Add the cooked chicken. Season with salt and pepper to taste.
- Add the drained pasta to the pan, adjusting the consistency with the reserved pasta water if the sauce is too thick.
- To serve, garnish with additional Parmesan cheese and chopped parsley.