Creamy Chicken Alfredo Recipe

Instructions

1. Season chicken with salt. In a large deep-frying pan, heat the oil on high, when hot, sear seasoned chicken thighs until nicely brown all over, turn down the heat to medium and cook for 10-12 minutes or until cooked through (turn halfway). *
2. Once the chicken Is cooked, remove into a bowl and shred using two forks- set aside for later. *
3. Bring a large saucepan of salted water to the boil, add the pasta and cook with pack instructions. Once cooked, drain reserving half a mug of cooking water. *
4. In the same pan that the chicken was cooked in, sweat the garlic for a minute with all the fats/juices from the chicken, add the stock, reduce by half. *
5. Lower the heat, add the mustard and cream, bring to a light simmer. *
6. Add parmesan to the sauce and stir until melted in. *
7. Add the shredded chicken back to the sauce along with any juices, bring back to a low simmer. Add the pasta water, lemon zest and season with salt and pepper to taste. *
8. Toss the pasta through the sauce and serve with extra parmesan and parsley (if using). *