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Tender Herb Breast Alfredo

อกไก่นุ่มรสสมุนไพร ซอสอัลเฟรโด


Long Pasta - Spaghetti, Fettuccini etc. 500g Cook as per instructions        
Onion/Shallot 100g small dice        
Garlic 2 cloves minced        
Lemon Zest  1 lemon  Zest        
Cream 350ml            
Parmesan Cheese 100g grated        
Butter 100g cold        
Olive Oil  100ml            
Tender Breast  4 packs Sliced to desired thickness        
Lemon Slice/Wedge for Garnish 0.5 teaspoon Sliced as desired        
Parsley 1 tablespoon  Chopped        
Salt 50ml / 0.25 Cup            
Black Pepper 0.5 Cup            
Pasta Water 250ml Save salted used pasta water        

Chef's Tip: Salt the pasta water liberally 1.5 tablespoons of salt for every 4 liters of water, it should taste like the ocean. Reserve some pasta water before draining to help season and emulsify the sauce

How to Cook

  1.  In a large pan heat the olive oil over medium heat                
  2. Add onion and cook for 2-3 minutes or until just translucent                
  3. Add garlic and sauté for 2-3 minutes                 
  4. Add in sliced tender breast chicken, lightly brown on all sides, and remove from pan                
  5. Add cream and whisk to combine                
  6. Add salt and pepper and let simmer for 4-6 minutes or until reduced by 25%            
  7. Stir in parmesan cheese until combines                
  8.  Add pasta, parsley, and lemon zest and gently fold together ingredients over low heat                
  9. Add butter and continue to gently stir                
  10. If sauce becomes too think add reserved pasta water to loosen and help emulsify                 
  11. Once butter is fully melted, remove from heat and check for seasoning, adjusting if needed                
  12. Serve and top with tender breast chicken, extra parmesan and freshly ground black pepper                
  13. Enjoy!                

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