Creamy Chicken Alfredo Pasta

For 2 servings

• fettuccine or tagliatelle200 g
• chicken breast, sliced1
• salt and pepperto taste
• olive oil1 tbsp
• butter20 g
• garlic cloves, crushed2
• double cream200 ml
• hard cheese (vegetarian Parmesan-style), finely grated40 g
• fresh parsley, choppedto serve

1. 1

   Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente, meaning firm to the bite. Drain, reserving a splash of the pasta water.

2. 2

   Season the chicken with salt and pepper. Heat the olive oil in a large frying pan over medium heat. Add the chicken and cook for 6 to 7 minutes, turning occasionally, until golden and cooked through with no pink in the middle. Remove and set aside on a plate.

3. 3

   Add the butter to the same pan and let it melt. Add the garlic and cook for 30 seconds until fragrant, being careful not to let it burn.

4. 4

   Pour in the double cream and bring to a gentle simmer. Stir in the grated cheese and simmer for 2 to 3 minutes, stirring, until the sauce thickens slightly.

5. 5

   Add the drained pasta and cooked chicken to the pan. Toss everything together for 1 to 2 minutes, adding a splash of the reserved pasta water if the sauce looks too thick.

6. 6

   Scatter with fresh parsley and extra grated cheese before serving.