Main
Chicken Alfredo Pasta
45 minServes 4Nutri-Score C€€
C
45 min
45 minChicken Alfredo Pasta
what you need
Ingredients
chicken thighs (boneless, skinless)Meat600 g
black pepper (ground)Spices1 g
saltSpices5 g
all-purpose chicken seasoningSpices8 g
curry powderSpices4 g
garlic powderSpices4 g
cumin (ground)Spices3 g- chilli powderSpices3 g
paprikaSpices4 g
oil (if needed)Pantry15 ml
pasta (dried)Grains400 g
butterDairy40 g
garlic (diced)Produce4 pieces
onion (diced)Produce1 piece
double creamDairy300 ml- cheddar cheese (grated)Dairy100 g
mozzarella (grated)Dairy100 g
oregano (dried)Spices2 g
basil (dried)Spices2 g- mixed herbs (plus extra for garnish)Spices4 g
- Kucharek universal vegetable seasoningSpices5 g
- chilli flakesSpices2 g
per serving
Nutrition
889kcal
- Carbs
- 80 g
- Proteins
- 44 g
- Fat
- 44 g
what you’ll use
Tools
Oven
Frying pan
Stockpot
Mixing bowl
step by step
Method
- Step 1
Season the chicken
- Season the chicken thighs with black pepper, salt, all-purpose chicken seasoning, curry powder, cumin, chilli powder and paprika.
- Mix well and leave to marinate so the flavours can develop.
- Step 2
Cook the chicken
- Place the chicken in the oven or air fryer.
- Cook until fully cooked through.
- Step 3
Cook the pasta
- Boil the pasta in salted water until al dente.
- Drain and set aside.
- Step 4
Make the Alfredo sauce
- Dice the garlic and onion.
- Melt the butter in a pan over medium heat.
- Add the garlic and onion and fry until softened and fragrant.
- Step 5
Finish the sauce
- Pour in the double cream and stir.
- Add the black pepper, salt, oregano, basil, mixed herbs, Kucharek seasoning, chilli flakes, paprika and garlic powder.
- Stir everything together and allow the sauce to gently simmer.
- Step 6
Combine pasta and cheese
- Add the cooked pasta to the sauce.
- Stir in the cheddar and mozzarella until melted and creamy.
- Step 7
Serve
- Cut up the cooked chicken.
- Top the pasta with the chicken and garnish with mixed herbs.