Chicken Alfredo Pasta

by Barry Lewis


300g fresh pasta

100g butter

180ml double cream

150g good quality parmesan cheese, plus extra to garnish

1 chicken breast

handful broccoli florets

handful chopped parsley

salt and pepper

This is an absolutely gorgeous recipe, but it is super simple too using mostly steps in the microwave! Chicken alfredo pasta, a smooth alfredo sauce made in a flash served with fresh pasta, broccoli and chicken!

Start off by bashing a chicken breast on a chopping board between some cling film, this will help to make it thinner and cooker faster. Cook the chicken in a pan until well browned either side and then leave to rest briefly on a board before slicing. Meanwhile cook your fresh pasta to package instructions.

To steam broccoli in the microwave, simply pour the broccoli florets into a microwaveable bowl, add in a tablespoon of water, cover with a plate and microwave for 1 minute. This will steam it and make it tender!

The sauce is made by adding the butter to a microwave safe bowl, melting it for 20-30 seconds, pouring the cream into the bowl and stirring through then warming for a further minute.
Grate the cheese into the bowl, do this in 3 separate batches stirring between each time to keep it smooth, the heat will melt the cheese into the sauce, season with salt and pepper and then blast the sauce once more in the microwave for 20-30 seconds just to warm through.

Toss the sauce through your cooked and drained pasta with the broccoli. Serve the pasta up in a bowl with slices of chicken on top, a sprinkle of parsley, grinding of pepper, and extra cheese.

Absolutely gorgeous!