DAILY DINNERS

Season the chicken. Warm the butter and oil in a large frying pan over a medium heat. Cook the chicken for 8-10 mins on each side until golden and cooked through. Add the garlic to the pan and cook for 5 mins more (if using), stirring to coat the chicken. Transfer the chicken to a plate to rest for 5 mins before thinly slicing.

Meanwhile, bring a pan of heavily salted water to the boil and cook the pasta following pack instructions. Once it's al dente, drain, reserving a large mug of the cooking water.

Add 100ml of the cooking water to the chicken pan, scraping the base of the pan, then add the cream. Gently simmer for 2 mins, stirring occasionally, then remove from the heat. Stir in the parmesan, most of the parsley, reserving a little to garnish, and any resting juices from the chicken. Season to taste.

It’s important to not boil the cream when it’s added to the sauce as high heat can cause it to split, giving you a lumpy, unappealing sauce. If this happens, blend the sauce with a stick blender before adding the parsley, as this may bring it back to a smooth consistency

For an alternative sauce: heat the butter, and cook, stirring constantly, until fragrant, about 1 minute. Add flour, then whisk to combine and cook for 1 additional minute. Slowly whisk in the milk and cooking water season with the remaining salt and pepper. Let the sauce simmer uncovered until thickened, about 2-3 minutes. Turn off the heat, and fold in the parmesan cheese.

Toss the pasta through the sauce, adding a some more pasta water if it is too thick, and serve topped with the chicken, a sprinkle of parsley, parmesan and a generous grind of black pepper.  

How to store chicken alfredo: Store any leftovers in an airtight container in the fridge for up to three days. Enjoy hot or cold.

How to serve chicken alfredo: Serve with a crisp green salad of parsley, rocket and Little Gem lettuce, tossed through a sharp lemon dressing.