Pasta Chicken Alfredo
This dish is easy to make in a cook set but still offers you a creamy rich serving that’ll make you feel like you are being served in a restaurant.
I made it in a Trangia 25 with a saute pan, if you have a standard pan I would do the last steps in a cooking pot instead since it won’t fit in the lower pans.
From start to finish you’ll need 20-25 minutes. What little food preparations that are needed, chop garlic and parsley, you can do while the pasta is boiling.
Ingredients 1-2 servings:
Tagliatelle 3 balls
1 boneless chicken breast
½ cup heavy whipping cream
2 Garlic cloves
30 gram Parmesan cheese
Rapeseed oil
Butter
Oregano, Thyme, Rosemary
Salt, Black pepper, Paprika, Nutmeg
Parsley (Optional)
Boil the pasta 1 minute short of al dente, leave it to rest in the pot.
Season the chicken, fry it in oil until its cooked through.
Add a large nob of butter on the end to catch the flavours before removing the chicken breast. Let rest a couple of minutes before cutting it to bite size.
Fry the chopped garlic and some nutmeg in the butter for a minute.
Add the cream and simmer with grated parmesan until i starts to thicken.
Add the pasta and simmer for a couple of minutes, season to taste if needed.
Top of with the chicken bites and some parsley for serving.