Chicken Alfredo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of well-salted water to a boil.

Step 2

While the water heats, cut the chicken into bite-sized pieces. Season with salt, pepper, garlic powder and paprika.

Step 3

Heat a large frying pan over medium-high heat with a little olive oil. Add the chicken and cook for 5–7 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and leave the pan as it is.

Step 4

Once the water is boiling, add the pasta and cook according to the package instructions until al dente.

Step 5

While the pasta cooks, place the chicken pan over medium-low heat. Add the butter and garlic and cook for 30–60 seconds, until fragrant but not browned.

Step 6

Pour in the cream and gently heat for 2–3 minutes. Avoid bringing it to a strong boil.

Step 7

Reduce the heat to low and gradually add the Parmesan, stirring continuously until melted and smooth.

Step 8

Just before draining the pasta, reserve about 100 ml of pasta water.

Step 9

Add the drained pasta and chicken to the sauce. Toss everything together for 1–2 minutes.

Step 10

Add a little pasta water at a time while mixing until the sauce is smooth and creamy and coats the pasta nicely. You may not need all of it.

Step 11

Taste and adjust the salt and pepper. Serve immediately with extra Parmesan and fresh parsley if desired.