Guide To Serve Creamy Chicken Alfredo Recipe Uk Simple

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This classic creamy chicken alfredo recipe is a guaranteed crowd-pleaser, perfect for a comforting and quick weeknight dinner. It’s simple to make, uses readily available ingredients, and comes together in under 30 minutes.

This recipe is specifically tailored to the UK style of chicken alfredo, focusing on a richer, more decadent sauce compared to some lighter versions found elsewhere.

Chicken Alfredo - Creamy Chicken Pasta
Chicken Alfredo – Creamy Chicken Pasta


2 boneless, skinless chicken breasts (around 450g)

  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 175g button mushrooms, sliced (optional)
  • 150ml white wine (optional)
  • 400ml double cream
  • 75g grated Parmesan cheese, plus extra for serving
  • 50g unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 225g dried fettuccine or tagliatelle

  • Instructions:

    1. Cook the Chicken: Slice the chicken breasts into thin strips. Heat the olive oil in a large frying pan or skillet over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

    2. Sauté the Aromatics: Add a knob of butter to the pan with the remaining oil. Add the chopped onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute, stirring constantly, until fragrant. (Optional: If using mushrooms, add them to the pan with the garlic and cook for another 2-3 minutes, or until softened and slightly browned.)

    3. Deglaze the Pan (Optional): Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, allowing it to reduce slightly.

    4. Create the Creamy Sauce: Increase the heat to medium-high and pour in the double cream. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Bring the sauce to a simmer and let it cook for 3-4 minutes, or until it thickens slightly.

    5. Combine and Serve: Add the cooked chicken back to the pan along with any accumulated juices. Toss the cooked fettuccine or tagliatelle in the creamy sauce, ensuring it’s well coated. Serve immediately with additional grated Parmesan cheese for sprinkling on top.

    Nutritional Facts (per serving)

    This information is approximate and may vary depending on the specific ingredients used.

    Calories: 750-800 kcal

  • Fat: 50-60g
  • Saturated Fat: 30-40g
  • Carbohydrates: 50-60g
  • Protein: 40-50g

  • Conclusion

    This creamy chicken alfredo is a satisfying and flavorful dish that’s sure to become a family favorite. It’s easily customizable – add vegetables like peas or broccoli for extra nutrients, or use a different type of pasta like penne or rigatoni. With its rich and creamy sauce and tender chicken, this recipe is a delicious and comforting meal for any occasion.


    1. Can I use a lighter cream alternative?

    Absolutely! You can substitute single cream or even creme fraiche for the double cream in this recipe. The sauce will be slightly lighter, but still flavorful.

    2. What can I do with leftover chicken alfredo?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if needed to thin out the sauce.

    3. Is there a vegetarian option for this recipe?

    For a vegetarian alternative, simply omit the chicken and add roasted vegetables like peppers, courgettes (zucchini), or asparagus to the pan with the garlic. You can also use a plant-based protein source like tofu or tempeh, cubed and pan-fried until golden brown.

    4. What if I don’t have white wine?

    No problem! You can skip the white wine altogether or substitute it with chicken broth for a slightly different flavor profile.

    5. How can I make this recipe gluten-free?