Chicken Alfredo fettuccine
Tender chicken and ribbons of pasta in a rich, glossy parmesan cream sauce that goes down easily on a tired day.
- Time30 min
- LevelEasy
- Costabout £2.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the pasta in plenty of salted water for 10 to 12 minutes, until just tender. Save a mugful of the cooking water, then drain.
11 min - 2
While it cooks, heat the oil in a large frying pan over a medium-high heat. Fry the chicken for 6 to 8 minutes, turning, until golden and cooked through with no pink inside. Lift it onto a plate.
7 min - 3
Turn the heat to medium and melt the butter in the same pan. Add the garlic and cook for 30 seconds, until it smells sweet.
- 4
Pour in the cream and bring it to a gentle bubble. Simmer for 3 minutes, until it coats the back of a spoon.
3 min - 5
Stir in the parmesan, pepper and salt until the sauce is smooth. Tip in the pasta and chicken and toss well. Loosen with a splash of the pasta water if it is too thick.
- 6
Serve straight away in warm bowls, scattered with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.