March 30, 2026

Chicken Alfredo Pasta

Serves:

Cooking Time:

< 30 min

Dinner

Loadshedding

Lunch

Golden strips of chicken and crisp bacon meet a sauce built on LANCEWOOD® Sour Cream, White Cheddar and Parmesan, thick enough to coat every strand of pasta without ever feeling heavy. It is the sort of alfredo that turns a normal weeknight into something worth sitting down for.

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White Cheddar and Parmesan melt into the sauce for real depth, while golden chicken and crisp bacon add the bite and crunch that keep every forkful interesting rather than one texture straight through. It is a plate built on contrast: creamy against crisp, mellow against sharp.

It is comfort food with just enough polish for guests, the kind of pasta that gets scraped clean rather than left with a spoonful of sauce still in the pan.

Ingredients:

250 g fettucini or tagliatelle
30 ml oil
60 ml butter
4 chicken breast(s), cut into strips
salt & freshly ground black pepper to taste
250 g rindless streaky bacon, cut into strips
2 garlic clove(s), crushed
250 ml LANCEWOOD® Sour Cream
125 ml LANCEWOOD® White Cheddar, finely grated
180 ml milk
250 ml Parmesan, grated

To serve:
fresh parsley, chopped
Parmesan, grated
LANCEWOOD® White Cheddar, grated

Method

Cook the fettuccine or tagliatelle in salted boiling water until soft but still firm. Reserve 250 ml of the pasta water before draining. Set aside.
Season the chicken breast strips with salt and pepper. Heat the oil and butter and fry the chicken strips until golden all over and cooked through. Remove from pan and keep warm.
Fry the bacon until golden. Add the garlic and fry for 1 minute.
In a separate bowl, mix the sour cream, cheddar, 180 ml of the milk and Parmesan together. Add to the pan and simmer for 1 minute. Add the chicken. Add more milk or some of the reserved water if the sauce becomes too thick.
Add the cooked pasta and toss to coat in sauce. Adjust seasoning.

To serve:
Spoon into heated plates. Sprinkle parsley on top and serve with extra Parmesan and cheddar.