Chicken Alfredo

Creamy and divine, Alfredo is an all time favourite. It’s such a classic and simple Italian dish.

Chicken Alfredo

1 medium onion

1 clove garlic

2 cups mushrooms

3 slices of bacon

1 egg

250ml cream

1 teaspoon Italian herbs

3-4 chicken breasts

¼ grated parmesan

Serves 4

1.     Dice onion into fairly small pieces. Then Slice mushrooms and bacon. Heat a small amount of olive oil in a pot and fry off onion. Once the onion turns golden brown, add mushrooms and garlic. Cook until mushrooms soften, and then add the bacon. Leave in the pan until the bacon is fully cooked and caramelised. Remove from the pan and set aside.

2.     Dice chicken into small cubes. Add chicken and a tablespoon of olive oil to the pan. Cook through until chicken has browned all over and turns golden. Then add your mushrooms, onion and bacon back into the pan and stir through.

3.     Pour your cream into a jug along with one egg, Italian herbs, seasoning and grated parmesan. Mix with a fork until the egg yolk is completely mixed into the cream. With the pan on its lowest heat, add the cream mixture and stir through, keep the heat low to prevent the sauce from curdling.  Season the sauce to your taste.

4.     Cook your pasta in a separate pot (I like to use fresh pack pasta, but any pasta is okay). When the pasta is cooked to your liking drain it using a collider and add to your sauce. Allow the sauce to coat the pasta evenly and serve. Grate a bit of parmesan on top and enjoy.

This is in Italian classic and utterly delicious. The sauce isn’t too rich or creamy and has a perfect balance of flavours. It’s very quick to make and I’m sure everyone will enjoy it.