Name: Chicken alfredo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 4 skinless, boneless chicken thighs halved; 300g fettuccine or tagliatelle; 1 tbsp butter; 200ml double cream; ½ whole nutmeg grated; 100g parmesan; chopped parsley to serve

Ingredients

4 serv.

1 tbsp olive oil
4 skinless, boneless chicken thighs halved
300g fettuccine or tagliatelle
1 tbsp butter
200ml double cream
½ whole nutmeg grated
100g parmesan
chopped parsley to serve

Instructions

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1 Heat the olive oil in a non-stick frying pan over a medium-high heat and cook the chicken thigh pieces for about 10 mins, turning halfway through, until golden brown and cooked through.
2 Set aside to cool slightly, then shred using two forks.
3 Bring a pan of salted water to the boil and cook the pasta for 1 min less than the pack instructions.
4 While the pasta cooks, melt the butter in the frying pan over a medium heat, scraping the bottom to lift any browned bits. Add the cream and nutmeg, and bring to a simmer. Return the shredded chicken to the pan.
5 Transfer the cooked pasta straight from the water to the frying pan using tongs. Sprinkle in most of the parmesan over, and use the tongs to toss everything together, adding a splash of the pasta cooking water if it looks a little stiff. Season well, then divide between bowls. Top with the remaining parmesan, some parsley and black pepper.