🍝 Chicken Alfredo Pasta

Method

1. Slice the 2 chicken breasts into thin, even strips and season with salt and 1/2 tsp black pepper; mince the 3 garlic cloves (and slice the mushrooms if using).

2. Bring plenty of water to a boil in a large pot over high heat and salt it well.

3. Add the 400 g pasta, stir for the first minute and cook for 9–11 minutes until cooked but firm.

4. Before draining, scoop out 1/2 cup of the pasta water and set it aside, then drain the pasta.

5. Heat 1 tbsp butter in a wide pan over medium-high heat and cook the chicken strips for 6–7 minutes, stirring, until browned and cooked through, then set aside on a plate.

6. In the same pan melt the remaining butter over medium heat and stir the garlic for 1 minute until fragrant (add the mushrooms if using and cook for 4 minutes until soft and their liquid evaporates).

7. Pour in the carton of cooking cream and let it simmer gently for 3 minutes until slightly thickened.

8. Lower the heat and add the cup of grated cheese a little at a time, stirring until it melts and the sauce is smooth.

9. Return the chicken, add the pasta and toss for 1 minute over low heat until coated; if it gets too thick, add a little of the pasta water.

10. Serve hot straight away, sprinkled with chopped parsley if using.

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