New York Chicken Alfredo
New York Chicken Alfredo



  • 2 chicken breast fillets
  • 20g butter
  • 2 tbsp olive oil
  • 2 grated garlic cloves
  • 300g fettuccine
  • 150ml heavy cream
  • 100g grated parmesan
  • 20g chopped parsley
  • Season the chicken all over and fry in the butter and oil for 10 mins on each side, or until golden and cooked through. Add the garlic to the pan and cook for 3 mins more, stirring well to flavour the chicken. Transfer the meat to a plate, leave to rest for 4 mins, then thinly slice.
  • Meanwhile, cook the pasta in boiling salted water until al dente. Drain and reserve 150ml of the cooking water. Add 100m of water to the pan you cooked the chicken in, scraping to deglaze, then pour in the cream and simmer for 3 mins. Remove from the heat, stir in the parmesan, parsley, any resting juices and some seasoning. Toss the pasta through the creamy sauce and serve topped with the sliced chicken and some more parmesan and parsley. Perfect!
20 mins
4 serving

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