March 30, 2026

Chicken Alfredo Pasta

Serves:

Cooking Time:

< 30 min

Ingredients:

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