A creamy one-pot chicken alfredo pasta that’s ready in a flash! It is topped with grated Italian-style cheese and parsley for an extra delicious flavour element, and finally sided with fresh green leaves and toasted pine nuts to finish it off perfectly.
Easy Cheesy Chicken Alfredo
Easy Cheesy Chicken Alfredo
with fresh green leaves, parsley & toasted pine nuts
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Chicken
- Chicken Stock
- Free-range Chicken Mini Fillets
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- NOMU Provençal Rub
- Penne Pasta
- Pine Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
DON’T BE ALFREDO
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 30-60 seconds (shifting constantly). Add 300ml of boiling water, the stock, the cream, and seasoning. Bring to a boil and add the penne. Cook until the sauce has thickened and the penne is al dente, 12-15 minutes (stirring occasionally). Add more boiling water if it reduces too quickly.
Pine Nuts
Place the Pine Nuts in a pan over a medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK IT OUT
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST THERE!
When the pasta is done, add the browned Chicken/" title="View all our recipes with Chicken at eCook">Chicken, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed Green Leaves with a drizzle of oil, ½ the toasted Pine Nuts, and seasoning.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken ALFREDO MAGIC
Plate up a heaping helping of the creamy chicky alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining Pine Nuts. Side with the fresh green salad. Stunningly simple, Chef!
Garlic Clove - 1
NOMU Provençal Rub - 10ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 5ml
Fresh Cream - 65ml
Penne Pasta - 125g
Pine Nuts - 10g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Grated Italian-style Hard Cheese - 40ml
Green Leaves - 20g
Fresh Parsley - 4g
DON’T BE ALFREDO
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 30-60 seconds (shifting constantly). Add 600ml of boiling water, the stock, the cream, and seasoning. Bring to a boil and add the penne. Cook until the sauce has thickened and the penne is al dente, 12-15 minutes (stirring occasionally). Add more boiling water if it reduces too quickly.
Pine Nuts
Place the Pine Nuts in a pan over a medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK IT OUT
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST THERE!
When the pasta is done, add the browned Chicken/" title="View all our recipes with Chicken at eCook">Chicken, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed Green Leaves with a drizzle of oil, ½ the toasted Pine Nuts, and seasoning.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken ALFREDO MAGIC
Plate up a heaping helping of the creamy chicky alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining Pine Nuts. Side with the fresh green salad. Stunningly simple, Chef!
Garlic Cloves - 2
NOMU Provençal Rub - 20ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 10ml
Fresh Cream - 125ml
Penne Pasta - 250g
Pine Nuts - 20g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Grated Italian-style Hard Cheese - 80ml
Green Leaves - 40g
Fresh Parsley - 8g
DON’T BE ALFREDO
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 30-60 seconds (shifting constantly). Add 900ml of boiling water, the stock, the cream, and seasoning. Bring to a boil and add the penne. Cook until the sauce has thickened and the penne is al dente, 12-15 minutes (stirring occasionally). Add more boiling water if it reduces too quickly.
Pine Nuts
Place the Pine Nuts in a pan over a medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK IT OUT
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST THERE!
When the pasta is done, add the browned Chicken/" title="View all our recipes with Chicken at eCook">Chicken, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed Green Leaves with a drizzle of oil, ½ the toasted Pine Nuts, and seasoning.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken ALFREDO MAGIC
Plate up a heaping helping of the creamy chicky alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining Pine Nuts. Side with the fresh green salad. Stunningly simple, Chef!
Garlic Cloves - 3
NOMU Provençal Rub - 30ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 15ml
Fresh Cream - 185ml
Penne Pasta - 325g
Pine Nuts - 30g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Grated Italian-style Hard Cheese - 125ml
Green Leaves - 60g
Fresh Parsley - 12g
DON’T BE ALFREDO
Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 30-60 seconds (shifting constantly). Add 1,2L of boiling water, the stock, the cream, and seasoning. Bring to a boil and add the penne. Cook until the sauce has thickened and the penne is al dente, 12-15 minutes (stirring occasionally). Add more boiling water if it reduces too quickly.
Pine Nuts
Place the Pine Nuts in a pan over a medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK IT OUT
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALMOST THERE!
When the pasta is done, add the browned Chicken/" title="View all our recipes with Chicken at eCook">Chicken, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed Green Leaves with a drizzle of oil, ½ the toasted Pine Nuts, and seasoning.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken ALFREDO MAGIC
Plate up a heaping helping of the creamy chicky alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining Pine Nuts. Side with the fresh green salad. Stunningly simple, Chef!
Garlic Cloves - 4
NOMU Provençal Rub - 40ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml
Fresh Cream - 250ml
Penne Pasta - 500g
Pine Nuts - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Grated Italian-style Hard Cheese - 160ml
Green Leaves - 80g
Fresh Parsley - 15g
Frequently Asked Questions
What is the preparation time for Easy Cheesy Chicken Alfredo?
The preparation time for Easy Cheesy Chicken Alfredo with fresh green leaves, parsley & toasted pine nuts is between 15 and 20 minutes.
What is the total time required to make Easy Cheesy Chicken Alfredo with fresh green leaves, parsley & toasted pine nuts?
The total time required to make Easy Cheesy Chicken Alfredo with fresh green leaves, parsley & toasted pine nuts is between 20 and 30 minutes.
How many servings does Easy Cheesy Chicken Alfredo provide?
4 servings
What are the main ingredients in Easy Cheesy Chicken Alfredo?
Chicken, Chicken Stock, Free-range Chicken Mini Fillets, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, NOMU Provençal Rub, Penne Pasta, Pine Nuts
What is the nutritional information of Easy Cheesy Chicken Alfredo?
Calories: 1094, Carbs: 108 grams, Fat: grams, Protein: 65.6 grams, Sugar: 7.4 grams, Salt: 1152 grams
How do I prepare Easy Cheesy Chicken Alfredo?
CHICKEN ALFREDO MAGIC: Plate up a heaping helping of the creamy chicky alfredo. Top with the remaining grated cheese, the chopped parsley, and the remaining pine nuts. Side with the fresh green salad. Stunningly simple, Chef! DON’T BE ALFREDO: Boil the kettle. Place a pot over medium heat with a drizzle of oil. When hot, fry the grated garlic and the NOMU rub until fragrant, 30-60 seconds (shifting constantly). Add 600ml of boiling water, the stock, the cream, and seasoning. Bring to a boil and add the penne. Cook until the sauce has thickened and the penne is al dente, 12-15 minutes (stirring occasionally). Add more boiling water if it reduces too quickly. PINE NUTS: Place the pine nuts in a pan over a medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. CHICK IT OUT: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken pieces until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ALMOST THERE!: When the pasta is done, add the browned chicken, ½ the grated cheese, and seasoning. Mix until fully combined. In a salad bowl, toss the rinsed green leaves with a drizzle of oil, ½ the toasted pine nuts, and seasoning.
What should be prepared from my kitchen to make Easy Cheesy Chicken Alfredo?
Chicken, Chicken Stock, Free-range Chicken Mini Fillets, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, NOMU Provençal Rub, Penne Pasta, Pine Nuts
How many calories does Easy Cheesy Chicken Alfredo have?
1094 calories
How much fat content does Easy Cheesy Chicken Alfredo have?
grams
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