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One pot chicken & spring veggie Alfredo pasta recipe

One pot chicken & spring veggie alfredo pasta

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings 4 people
Appliance/Function:

Ingredients

Prep ingredients

  • 1 Courgette
  • 1 Carrot
  • 2 cloves Garlic
  • 400 grams Chicken breast boneless, skinless

Cook chicken

  • 1 tbsps Olive oil
  • 375 mls Chicken stock
  • 500 mls Milk
  • 250 grams Fettuccine pasta

Sauce

  • 125 mls Coconut cream
  • 100 grams Parmesan cheese
  • 50 grams Baby spinach

Instructions

Prep ingredients

  • Halve the courgette and carrot lengthwise, then thinly slice. Peel and mince the garlic. Lay chicken flat, place your hand on top and slice horizontally along the middle, making two thinner fillets.

Cook chicken

  • Heat the oil in a large frypan or skillet over medium-high heat. Season the chicken with salt and pepper. Cook the chicken for 3-4 mins each side until golden and cooked through. Remove from the pan, leaving the oil in the pan on heat.

Cook veggies & pasta

  • Add more oil to the pan for the vegetables if needed. Cook the courgette, carrot and garlic, stirring occasionally, for 2 mins, or until the carrot is slightly softened. Then add the stock and milk, bring to a simmer, then add the pasta. Move pasta around every 30 seconds until it is softened (around 3 mins) so it doesn't stick. Once pasta is softened, reduce heat to medium and stir every few minutes.

Make sauce

  • At about 9-10 mins, the pasta should be almost cooked but there should still be liquid covering the base of the pan. Add coconut cream and grate in the parmesan (reserving a small amount for garnishing) and mix. Simmer, stirring occasionally, for 2 mins, until the sauce is thickened and the pasta is cooked. (If you cook it too long and the sauce goes gluggy, add a splash of hot tap water - will go back to silky with a few tosses).

Finish alfredo

  • Slice the chicken. Add the chicken, with any resting juices, and spinach to the pasta mixture and gently stir to combine. Taste, then season with salt and pepper.

To serve

  • Divide the chicken & spring veggie alfredo pasta between plates. Sprinkle over the remaining grated cheese.

Nutrition

Calories: 784kcal | Carbohydrates: 86g | Protein: 47g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 152mg | Sodium: 759mg | Potassium: 1091mg | Fiber: 5g | Sugar: 37g | Calcium: 512mg | Iron: 3mg