Easy Chicken Parmigiana
Crispy crumbed chicken baked with tomato sauce and mozzarella, served with spaghetti for an easy weeknight dinner.
Quick Chicken Alfredo Pasta
This quick chicken Alfredo pasta combines tender chicken, silky cream sauce and fettuccine for a comforting meal that still works on a busy weeknight. The steps are straightforward and use everyday ingredients for reliable results.
Garlic and Parmesan build flavour fast, while a little pasta water helps the sauce cling to every strand. Serve straight away with chopped parsley and extra Parmesan for a classic family-friendly dinner.
Method
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- Bring a large pan of salted water to the boil and cook the fettuccine until al dente. Reserve a mug of pasta water, then drain.
- Meanwhile, heat olive oil and butter in a large frying pan over medium-high heat. Add chicken strips, season with salt and black pepper, and cook 5-6 minutes until golden and cooked through.
- Stir in minced garlic and cook for 30 seconds until fragrant, then lower the heat to medium.
- Pour in double cream and simmer gently for 2 minutes. Add grated Parmesan and stir until melted into a smooth sauce.
- Add the drained pasta and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Taste and adjust seasoning, then serve immediately with chopped parsley and extra Parmesan.
Ingredients
- 300ml Double cream
- 2 tbsp Parsley chopped, for garnish
- 80g Parmesan Cheese finely grated
- 500g Chicken breast sliced into thin strips
- 300g Fettuccine
- 2 cloves Garlic minced
- Black Pepper freshly ground, to taste
- 1 tbsp Olive Oil
- 20g Butter
- Salt, to taste
Notes
For extra richness, finish with a small knob of butter just before serving.
If the sauce thickens too much, loosen with reserved pasta water a tablespoon at a time.
Add mushrooms or crispy bacon with the chicken for an easy variation.
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