Chicken alfredo

Ingredients
- 1 tbsp olive oil
- 4 skinless, boneless chicken thighs, halved
- 300g fettuccine or tagliatelle
- 1 tbsp butter
- 200ml double cream
- ½ whole nutmeg, grated
- 100g parmesan
- chopped parsley to serve
Instructions
- 1
Heat the olive oil in a non-stick frying pan over a medium-high heat and cook the chicken thigh pieces for about 10 mins, turning halfway through, until golden brown and cooked through.
10 min - 2
Set aside to cool slightly, then shred using two forks.
- 3
Bring a pan of salted water to the boil and cook the pasta for 1 min less than the pack instructions.
- 4
While the pasta cooks, melt the butter in the frying pan over a medium heat, scraping the bottom to lift any browned bits. Add the cream and nutmeg, and bring to a simmer. Return the shredded chicken to the pan.
- 5
Transfer the cooked pasta straight from the water to the frying pan using tongs. Sprinkle in most of the parmesan over, and use the tongs to toss everything together, adding a splash of the pasta cooking water if it looks a little stiff. Season well, then divide between bowls. Top with the remaining parmesan, some parsley and black pepper.
Nutrition
Per serving (based on 3 servings)





