Recipes / International dishes / Noodles

Creamy Chicken Alfredo Pasta

Name: Creamy Chicken Alfredo Pasta
Total time: 40 min
Yield: 2 servings
Cuisine: Italy
Ingredients: 200 g lean chicken breast cut into bite sized pieces; 2 cloves garlic, minced; 120 ml chicken stock; 120 ml oat milk; 150 g flat or round Italian pasta; 40 g spinach; 10 g finely grated parmesan cheese; 1 tablespoon all purpose flour; cooking oil spray or a little olive oil; a few fresh basil leaves; salt and ground black pepper

International dishesNoodlesItaly20 minutes, including 5 minutes prep and 15 minutes cooking

Creamy chicken alfredo pasta comes together in 20 minutes. The sauce clumps easily, and chicken seared too long goes dry. Sprinkle the flour slowly into the pan of freshly fried garlic, then pour in the chicken stock and stir without stopping so no lumps form.

The oat milk goes in gradually after that, simmered gently until the sauce thickens, and only then does the spinach go in for a light toss until just wilted.

This batch weighs about 663g, at roughly 159 calories per 100g.

Method

Spray a thin layer of oil over a nonstick pan, add 200g of chicken breast, season with salt and black pepper, and sear over medium heat for about 5 to 6 minutes per side until the meat is white through and golden on both sides, then move it to a plate to rest.
Meanwhile bring a pot of water to the boil with a little salt, add 150g of pasta and cook for the time given on the packet, to al dente, then drain.
Use the same pan the chicken was seared in: fry the minced garlic for 1 minute over medium heat, sprinkle in 1 tablespoon of all purpose flour a little at a time and stir it through, then pour in 120ml of chicken stock, stirring constantly so no lumps form. Pour in 120ml of oat milk gradually, simmer gently until the sauce thickens, add 40g of spinach and toss lightly until wilted, then turn off the heat.
Tip the drained pasta into the sauce and toss until every strand is coated. Slice the chicken breast thinly and lay it over the pasta, scatter over 10g of grated parmesan and a few fresh basil leaves, and serve while hot.

Tips

Boil the pasta to al dente, meaning just cooked with a little bite left at the core.
Broccoli, green peas, cherry tomatoes or straw mushrooms make the plate more substantial.
If fresh spinach is hard to find, the packaged spinach sold in supermarkets works just as well.
Using the same pan the chicken was seared in gives the sauce more flavor.

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