What are the main ingredients in Easy Cheesy Chicken Alfredo?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Easy Cheesy Chicken Alfredo

Name: Easy Cheesy Chicken Alfredo
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

with fresh green leaves, parsley & toasted pine nuts

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 30 minutes

Download the Recipe for 2

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

Serves 1

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 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.
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 Stock - 5ml
Fresh Cream - 65ml
Penne Pasta - 125g
Pine Nuts - 10g
Free-range Chicken Mini Fillets - 150g
Grated Italian-style Hard Cheese - 40ml
Green Leaves - 20g
Fresh Parsley - 4g

Download the Recipe

Serves 2

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.
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 Stock - 10ml
Fresh Cream - 125ml
Penne Pasta - 250g
Pine Nuts - 20g
Free-range Chicken Mini Fillets - 300g
Grated Italian-style Hard Cheese - 80ml
Green Leaves - 40g
Fresh Parsley - 8g

Download the Recipe

Serves 3

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 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.
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 Stock - 15ml
Fresh Cream - 185ml
Penne Pasta - 325g
Pine Nuts - 30g
Free-range Chicken Mini Fillets - 450g
Grated Italian-style Hard Cheese - 125ml
Green Leaves - 60g
Fresh Parsley - 12g

Download the Recipe

Serves 4

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 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.
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!