Secure checkout


Secure checkout

Chicken Alfredo


1 tbsp olive oil
4 chicken breasts, sliced thinly (skinless)
1 white onion, chopped
3 cloves garlic finely sliced
300g of your favourite pasta, I like tagliatelle with this dish
200ml double cream
½ tsp nutmeg
100g grated cheddar cheese
180g Philadelphia cream cheese
Fresh parsley chopped
Cracked black pepper to serve
Grated or sliced fresh parmesan

My chicken pasta recipe is rich, creamy and perfect to curb the hunger pangs, and its quick and easy to make.  Ideal for a mid-week dinner, or dressed up for a dinner party that won't leave you feeling stressed out.

Why not add some vegetables to make sure you're hitting your 5-a-day target. Mushrooms, peppers, peas and broccoli work really well in this dish.

If you’re watching your calories, substitute the double cream with low fat crème fraiche, and the Philadelphia cream cheese with a reduced fat version.


Step 1

Heat the olive oil in a frying pan and fry the onion and garlic over a medium heat for 5 minutes

Step 2

Add the chicken slices until cooked and golden brown (approx. ten minutes), turning occasionally. Add the cream, nutmeg, and cheeses

Step 3

Meanwhile, bring a pan of salted water to the boil and add the pasta, cook as per packet instructions

Step 4

Once the pasta is cooked, drain and add to the creamy chicken

Step 5

Serve with chopped parsley, cracked black pepper, and fresh grated parmesan

Step 6

If using additional vegetables, these can be added once once the onion has cooked.

Step 7

Hint: Bacon makes a great addition to this dish and works well alongside the chicken. I recommend 2 slides of diced bacon or lardons.

Copyright © Bev's Bistro