Chicken and Leek Alfredo

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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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

Step 3

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

Step 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 minute. Add another 100ml or so of pasta water and more of the cheese, saving a little more to serve, to make a sauce with the consistency of single cream. Stir to combine, then divide into serving bowls and top with the remaining cheese, the parsley, and chilli, if using.