Chicken and leek alfredo recipe


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Comfort in a bowl, you won’t be able to get enough of this indulgent chicken pasta dish. Alfredo is a classic sauce made with butter and Parmesan that's rich, creamy and totally delicious. We've added chicken plus leeks for a vibrant pop of colour. Serve with a generous helping of Parmesan and dig in!
See method- Serves 4
- Takes 30 mins
- 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)
Each serving contains
- Energy
- 2870kJ 684.0kcal
- Fat
- 27g
- Saturates
- 12g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 72.9gProtein 34.7gFibre 5.0g
Method
- 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.
- Meanwhile, cook the pasta to pack instructions. Drain, reserving 350ml pasta water, and set aside.
- 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.
- 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 Italian recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.






