Creamy Chicken Alfredo Pasta
Why you’ll love it
A creamy, comforting pasta packed with vegetables and tender poached chicken. The homemade chicken broth adds so much flavour to the sauce. You can see the broth recipe here.
Ingredients
500 g pasta of choice (i used spirals)
Cooked chicken from 1/2 whole chicken, shredded
1 leek, finely diced
2 cloves garlic, finely chopped
1 carrot, grated
1 zucchini, grated
2 large handfuls spinach, finely chopped
2 cups homemade chicken broth (or storebought)
1 cup cream
1–2 tbsp wholegrain mustard
2 eggs,
Salt and pepper, to taste
Parmesan, to serve
Fresh parsley, optional
Method
Cook the pasta according to the packet directions until al dente. Reserve a little pasta water before draining.
Heat a large frying pan over medium heat with a little olive oil or butter.
Add the leek and cook until softened.
Add the garlic, grated carrot and zucchini and cook for a few minutes until softened.
Stir through the spinach and cook until wilted.
Add the chicken broth and simmer for 5–7 minutes to reduce slightly.
Stir in the cream and wholegrain mustard. Season with salt and pepper.
Add the shredded poached chicken and cooked pasta, tossing everything together until coated in the creamy sauce.
Remove from the heat and stir through the eggs quickly and then add freshly grated Parmesan.
Finish with fresh parsley and extra Parmesan.