Keyword: Alfredo, Chicken Alfredo, Creamy Pasta, Linguine, Nutmeg, Pasta
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 3
Ingredients
250gPasta
250gChickenCubed
4TbspButter
5Garlic Cloves
1OnionSmall
120gMushrooms
Saltto taste
Pepperto taste
1TbspButter
½TspRed Chilli Flakes
1 & ½TbspCornflour
400mlMilk
150mlDouble Cream
2TbspMayonnaise
½TspNutmeg
50gCheese
1TbspCoriander
1TbspBasil
Instructions
Start by cooking 250g of pasta following the instructions for the pack (any pasta that you have in your cupboard will work great, in this recipe we’ve used Linguine)
Pour in 4 Tbsp of oil into a pan over medium heat, add in the chopped garlic cloves, finely chopped onion, chopped mushrooms, salt and pepper (I used 1/2 Tsp of both) and cook until the onions become brown. You can also add 1 Tsp of butter in after a few minutes to help
Once the onions have browned, add in the diced chicken and cook until the chicken starts to get a golden brown colour
Add in the red chilli flakes (depending on how spicy you’d like it, you can adjust this to your liking – or put none at all if you’d prefer), and continue cooking
Once the chicken is cooked, add in the cornflour, milk, double cream and Hellmann’s Mayonnaise and mix
Add in the nutmeg and then the cheese, mixing after adding each, and continue to stir until the mixture becomes thick
Add in some coriander and basil to add some flavour, and also a touch of colour!
Once the mixture is at your desired level of thickness, pour it over the cooked pasta (which has had its water sieved out) and continue to stir for 1 minute to ensure you’ve fully mixed in the sauce
Garnish with a bit of Basil and serve. Enjoy!
Notes
You can really adapt this recipe to your taste! If you're not a fan of spicy food, then you can skip adding the Red Chilli Flakes - or if you are, add in more than just half a teaspoon!