Tuesday, June 12, 2012

Creamy Chicken Alfredo

Sometimes the only thing that gets me through the day at work is imagining what I will be eating when I get home. This meal came at the end of one of those days. I saw it on a blog-hop and placed it in my huge list of things I would like to make one day. Generally, if involves pasta and cream it goes on my list. Especially on awful rainy days. This recipe for light chicken zucchini alfredo popped up when I was thinking about making and Alfredo pasta sauce, but before I could go ahead with this recipe I had to try my hand at a more traditional Alfredo recipe. Which I did. Then I was free to turn it into something else. I adapted the recipe to work with I had on hand, which was chicken, courgettes, evaporated milk and parmesan cheese. The picture that went with the original recipe looked more delicious than mine - there's just something about fettuccine that looks extra-delicious. Spaghetti doesn't quite cut it.

Creamy Chicken & Courgette Fettuccine

400 grams boneless chicken breast, sliced into small pieces
1 packet fettuccine or spaghetti
2 cloves garlic
2 courgettes, sliced thinly
1 cup evaporated milk
60 grams butter
2/3 cup grated parmesan
2-3 tablespoons olive oil
Salt and cracked pepper

First, bring a large pot of water to the boil and cook your fettuccine (or spaghetti) according to the packet directions.

While the pasta boils, heat a couple of tablespoons of olive oil in a large frying pan. Cook the chicken, seasoning it with salt and cracked black pepper while it cooks. When the chicken is only about half cooked (no longer pink, but not browned yet) add the courgette and continue to cook everything until the chicken is browned and the courgette soft. Then remove both from the pan and set aside.

Now add the evaporated milk, butter and parmesan to the pan and cook until the butter and cheese has melted. Then turn the heat down to about medium and stir it every now and then while you wait for it to thicken a little. If it seems to be simmering to much turn the heat down because you don't want the milk to burn.

When the pasta is done, drain it and then quickly add it to the sauce before it can dry out. Add the chicken and courgette and toss it all together, seasoning further with salt and black pepper as needed.


  1. Yummm, chicken alfredo is one of my favorites! This looks delicious :)

  2. Hi!

    I'm Shar! Your newest follower from the blog hop!

    Come visit me over at: http://sharmartinez.blogspot.com

    xoxo -Shar

  3. haha, that is one of the things that gets me through my work day as well! i love dreaming about what i'm cooking up when i get home :) xx

  4. Hi Jaimie,
    This dish looks awesome, wish I was having it for lunch. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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