Paprika chicken alfredo
With tender chicken and creamy, cheesy fettuccine, this paprika chicken alfredo is the perfect midweek meal.
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 2
Ingredients
- 200g Fettuccine pasta
- 2 Skinless chicken breasts
- 1 tsp Garlic granules
- 2 tbsp Smoked paprika
- 20g Butter
- 1 tbsp Vegetable oil
- 200ml Chicken stock
- 2 Garlic cloves (chopped)
- 40g Parmesan, finely grated (plus more to serve, optional)
- 10g Parsley leaves chopped
- Salt and black pepper
- 200ml Double cream
Method
Step 1
Cook the pasta in salted boiling water for 2 minutes less than the packet instructions. Once cooked, drain it, but reserve some cooking water.
Step 2
Meanwhile, cut the chicken into bite-sized pieces. Pop it into a bowl, then season generously with salt and pepper and stir in the garlic granules and half the smoked paprika.
Step 3
Melt the butter in a pan with the oil over a medium-high heat. Add the chicken and cook until it starts to turn golden brown.
Step 4
Add the garlic and cook for a minute, before pouring in the stock and cream and adding the remaining smoked paprika. Stir well.
Step 5
Add the Parmesan, chopped parsley and drained pasta and toss to coat in the creamy sauce. Add some pasta water to loosen, if needed, and toss again. Finish it with more grated Parmesan, if liked.
Recipe and image from Speedy Comfort by Jon Watts (£22, Bloomsbury). Photography by Andrew Burton.
