Traditional Spaghetti Carbonara
Spaghetti Carbonara combines the warmth of pasta with a creamy, cheese-based sauce, crisp pancetta, and black pepper for a quick yet elegant meal.
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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