Chicken Alfredo

The creamiest most cheesiest pasta sauce, served with a delicious chicken breast, bursting with peppery notes and a hint of spice. Our chicken Alfredo is seriously comforting and can you believe it, macro-friendly as well. Thank us later...

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Cook: 20 Mins


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Bash chicken breast until flat and even, then coat chicken breast in olive oil, smoked paprika, cayenne and salt and pepper to taste. Heat a large non-stick or cast iron pan, then add your chicken breast. Sear for roughly five mins on each side, then once cooked remove from pan.
Add garlic to the same pan, sauté for 30 seconds, then add skimmed milk and chicken stock. Bring to a simmer, whisking regularly, then add cornflour mixed with water. Continue to simmer and whisk for 5 mins before adding double cream. Continue to whisk and simmer sauce until it reduces and thickens.
Now is a good time to put your pasta on to cook. Once sauce has thickened, remove from heat and stir in parmesan. Season to taste, I recommend adding lots of black pepper, then add your fettuccine in directly from saucepan. Toss until pasta is coated in sauce.
Serve immediately, slice and place your chicken breast on top of pasta. Garnish with chopped parsley and grated parmesan.

Nutritional Info

Per serving:

Cals – 559

Carbs -53g

Protein – 41g

Fat – 18.9g


Serves 3

For The Chicken Breast

  • 3 small or 2 large chicken breasts.
  • Tbsp of extra virgin olive oil.
  • Salt and pepper, to taste.
  • 1/2 tsp of smoked paprika.
  • 1/4 tsp of cayenne pepper.

For The Pasta

  • 200g of fettuccine, weight when uncooked.
  • 2 cloves of garlic - finely chopped.
  • 300ml of skimmed milk.
  • 300ml of reduced-salt chicken stock.
  • Tbsp of cornflour, mixed with hot water.
  • 50ml of double cream.
  • 50g of parmesan - grated.
  • Salt and lots of freshly ground black pepper.
  • Chopped parsley, to garnish.

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