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Chicken and leek alfredo recipe

Chicken and leek alfredo recipe

77 ratings

A rich and creamy pasta classic, you won’t be able to get enough of this chicken and leek alfredo. Serve with a generous helping of Parmesan and dig in! See method

  • Serves 4
  • 684 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 350g frozen sliced leeks (or fresh)
  • 300g chicken thigh fillets, cut into about 3cm pieces
  • 400g dried tagliatelle
  • 1 garlic clove, crushed
  • 40g butter
  • 80g Parmesan or Grana Padano, finely grated
  • 10g fresh parsley, finely chopped
  • ½ tsp crushed chillies, to serve (optional)
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2870kj
    684kcal
    34%
  • Fat

    27g 39%
  • Saturates

    12g 59%
  • Sugars

    6g 6%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 72.9g Protein 34.7g Fibre 5g

Method

1. Heat the oil in a large frying pan over a medium heat. Fry the leeks for 7-8 mins or until defrosted, softened and the water has evaporated, then push to the side of the pan and add the chicken. Cook for 6-7 mins or until the meat is browned and cooked through.

2. Meanwhile, cook the pasta to pack instructions. Drain, reserving 350ml pasta water, and set aside.

3. Stir the garlic into the chicken and cook for 1 min. Add 100ml pasta water, reduce the heat to low and stir in the butter and the cooked pasta, tossing to coat.

4. Add another 100ml pasta water and scatter with half the cheese and add a good grinding of black pepper. Remove from the heat and set aside for 1 min. Add another 100ml or so of pasta water and more of the cheese, saving a little to serve, to make a sauce with the consistency of single cream. Stir to combine, then divide between 4 bowls and top with the remaining Parmesan, the parsley and chilli, if using.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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