John Myers
Chicken Alfredo
The perfect chicken alfredo recipe with a picture and simple step-by-step instructions.
- 250 g Chicken breast fillets
- 1 Onion
- 3 tbsp Rapeseed oil
- Salt and pepper
- 0,5 tsp Sweet paprika powder
- 1 tsp Flour
- 100 g Maccronelli
- 150 g Frozen spinach leaves
- 200 ml Whipped cream
- 100 ml Milk
- 100 ml Vegetable broth
- 0,5 bunch Spring onions
- 40 g Finely grated mountain cheese
- Freshly grated nutmeg
- Cut the chicken into 2cm pieces and finely dice the onion.
- Heat the oil in a high pan and sear the chicken in it, season with salt, pepper and paprika powder. Briefly sauté the onions. Dust the flour over it and sauté briefly.
- Add the pasta, spinach, cream, milk and stock and bring to the boil, covered. From the time of cooking, cook uncovered for 12-15 minutes, stirring several times so that the pasta cooks evenly and does not stick to the bottom of the pan.
- Finely grate the mountain cheese. Put half of it into the sauce, let it melt on the switched off stove. Wash the spring onions and cut into oblique pieces and mix into the sauce. Season the sauce with salt, pepper and nutmeg. Arrange the Chicken Alfredo on plates and serve sprinkled with the remaining mountain cheese.
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