Chicken Alfredo
By Lisa Faulkner
Published on 21 December 2023
Upgrade your weekend pasta dinner with Lisa Faulkner’s creamy chicken fettuccine with salty pancetta and fresh parsley. Once you’ve mastered this, why not try adding some sliced chestnut mushrooms next time? Looking for more Lisa Faulkner recipes? Look no further.
Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 50g unsalted butter
- 3 boneless chicken breasts
- 200ml chicken stock
- 300g fettucini, or other pasta shape
- 2 tsp olive oil
- 80g diced pancetta or lardons
- 1 onion, finely chopped
- 2 garlic cloves
- 200ml dry white wine
- 200ml double cream
- 50g parmesan, finely grated
- 2 tbsp chopped flat-leaf parsley
Method
Step 1
Melt the butter in a large frying pan or casserole dish over a medium heat. Season the chicken, put skin-side down in the foaming butter and cook for 5-10 mins until golden.Step 2
Turn the chicken over and lower the heat a little. Pour over the stock and gently cook for a further 10 mins until the chicken is just cooked through. Set the chicken aside to rest for about 10 mins before slicing. Reserve any remaining stock in a jug for later and wipe out the pan with some kitchen paper.Step 3
Bring a large pan of salted water to the boil, tip in the pasta and cook for 8 mins until al dente. Drain and reserve a mugful of cooking water.Step 4
Meanwhile, return the pan to the hob over a medium heat and add the oil. Tip in the pancetta and fry until beginning to brown then add the onions for about 5 mins, until softened. Grate over the garlic and cook for 2 mins more.Step 5
Pour over the wine and reserved stock and bring to a simmer, cook for 5 mins to reduce slightly.Step 6
Remove from the heat, pour over the cream, sprinkle with most of the parmesan, half the parsley and a good grinding of black pepper.Step 7
Return to the heat and stir through the drained pasta, adding a little reserved cooking water, to loosen the sauce, if needed.Step 8
Divide between 4 bowls, top with the sliced chicken breast, remaining parsley and parmesan to serve.