Pepper Chicken Alfredo

This is a lovely weekend treat & so easy to make with its creamy, decadent sauce, sweet peppers & tender chicken...delicious!


Serves 4   Approx £1.02 per serving

Prep time 10 minutes   Cooking time 30 minutes

Level 🍴


300g cooked chicken, shredded (or cook 2 chicken breasts for 25-30 minutes, allow to rest for 10 minutes then shred)

2 peppers, red, yellow or orange, cut into strips

200ml double cream

75g grated parmesan cheese

2 cloves garlic, crushed or grated

pinch of nutmeg (optional)

pinch of salt & pepper

chopped fresh parsley to garnish (optional)

spaghetti, tagliatelle or linguine to serve

Cook the peppers in a large frying pan with 2 tbsp oil over medium-high heat until soft.

Add the garlic & cook for another 5 minutes.

Reduce the heat to medium & pour in the cream. Once the cream is bubbling slightly add the parmesan & stir. When the cheese has melted add the nutmeg (if using) & season with salt & pepper.

Add the chicken, stir & allow to heat through while you cook the pasta.

Cook the pasta in a large pan of boiling salted water. Drain & add to the sauce.

Mix together so that the pasta gets coated with the sauce.

Serve with some chopped parsley if you like.

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