What's creamy, dreamy and silky all at the same time? It's a big bowlful of chicken alfredo! Guys don't you just love pasta, like wowww...I'm dreaming of more pasta as I'm typing this out. But pasta with chicken?! Y'all, whoever put that combination together - I am forever indebted to you. If you are reading this and giving me some serious side eye because I said I was going veggie, despair not; I am ever so slowly easing myself out of meat. However it is super hard while I'm at uni to not eat meat, especially when I receive delicious roasts every Sunday from my lovely church here in Swansea - I mean, how could I refuse! It'll probably take me a little while to say goodbye to the one thing I've eaten mostly every day of my entire life (yes, you read that correctly - chicken all day, every day!) So excuse me while I explore more veggie/vegan recipes but also have a few meat recipes dotted around because it just tastes SO GOOD. Just look at those tender pieces of chicken breast, seasoned to perfection and sitting on a shimmering bowl of creamy, saucy tagliatelle...okay, okay I'm done now!
freezer friendly: just the chicken I'm afraid!
1 chicken breast, butterflied (cut in half)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp greek yoghurt (omit if you don't have this to hand, but it makes for soft and juicy chicken!)
a sprinkle of parsley
4 tagliatelle nests or 150g of tagliatelle
2 tbsp butter
2 tsp minced garlic
150ml double cream
a splash of milk
1 tsp grated nutmeg
30g parmesan cheese (grated)
1/2 mug full of pasta water (you might not need it all)
1. Get a saucepan of water on the hob to boil, salt liberally.
2. Season your butterflied chicken, place in a sealed container to marinate in the fridge for 20 minutes.
3. When the water is boiling, cook your tagliatelle according to the package instructions. You want al dente pasta here guys, we are saying no to soggy pasta in 2020 please and thank you! When the pasta is done, drain some of the water into a mug and set aside. (This right here is the holy grail of pasta sauce! That salty starchy water will loosen up our sauce and make it extra silky and light. I'm really new to this pasta game, but as you can tell, I am totally obesessed!)
4. Heat up a skillet or a large frying pan with a drizzle of olive oil. Cook the chicken on medium heat for 6-10 minutes on either side. A good way to test if your chicken is done is to touch it lightly with your finger. If it feels firm and bounces back, it should be cooked. If you're afraid, just slice into it to double check! Once cooked, set the chicken aside to rest.
5. Wash and dry the pan for the alfredo sauce. Heat up your pan on medium low and add the butter. Next add the garlic. DO NOT LET YOUR BUTTER OR GARLIC BROWN. Sorry to be majorly aggressive but it will ruin your lovely white sauce! Saute for about a minute so the garlic gets nice and fragrant.
6. Add the cream and milk, bring to a simmer while stirring constantly to stop the cream from splitting or burning aha. Let the sauce thicken (it should be able to coat the back of a spoon).
7. Take off the heat and stir in parmesan so it gets melty and thick. Add the pasta with the pasta water, a tbsp at a time (I used about half of the water) and stir till you are left with perfectly coated tagliatelle! Add the nutmeg, season with salt and pepper. Put back on the hob for about 5 mins and stir gently until it's warmed through.
8. Slice up and add your chicken, garnish with a lemon wedge, parsley and extra parm if you're about that life.
P.S. love you guys! ♡
Post a Comment