Chicken Alfredo

Chicken Alfredo pasta is a quick, creamy Italian-American classic you can confidently take on as a beginner: it needs just one pot and one pan, and it is on the table in half an hour.

1. Put plenty of salted water on to boil and cook the 400 g penne in it for the time stated on the packet, until just firm to the bite (al dente). Before you drain it, set aside a small ladleful of the pasta cooking water.

2. Meanwhile cut the 500 g chicken breast fillet into bite-sized cubes. In a large pan melt the 40 g butter and fry the chicken over a medium heat until it whitens all over and turns golden.

3. Turn the heat down a little, add the 2 cloves crushed garlic and let it become fragrant in a few seconds – it should not brown, or it turns bitter.

4. Pour in the 300 ml cream and simmer together for a few minutes. Grate in the 60 g parmesan and stir until the sauce thickens and turns silky.

5. Fold in the cooked pasta, season with salt and pepper to taste. If it feels too thick, loosen it with a little of the reserved pasta cooking water.

Tip: A ladleful of pasta cooking water makes the sauce silkier. Grate the parmesan fresh and stir it into the sauce off the heat, so it does not clump.