![](https://kravingsfoodadventures.com/wp-content/uploads/2020/04/ChickenAlfredo-V.jpg)
![](http://kravingsfoodadventures.com/wp-content/uploads/2020/04/ChickenAlfredo-H-1024x682.jpg)
![](http://kravingsfoodadventures.com/wp-content/uploads/2020/04/ChickenAlfredo-H4-1024x682.jpg)
This classic Italian recipe is loved by all. Here is my take on this iconic dish during the period of COVID. I’ve made this a few times even substituting milk for cream, dried parsley for fresh parsley and leaving out the cheese when not available …. You have to do what you have to do!
![](http://kravingsfoodadventures.com/wp-content/uploads/2020/04/ChickenAlfredo-H5-1024x682.jpg)
![](http://kravingsfoodadventures.com/wp-content/uploads/2020/04/ChickenAlfredo-H2-1024x682.jpg)
![](http://kravingsfoodadventures.com/wp-content/uploads/2020/04/ChickenAlfredo-H3-1024x683.jpg)
![](https://kravingsfoodadventures.com/wp-content/uploads/2020/04/ChickenAlfredo-V-500x500.jpg)
Chicken Alfredo
Ingredients
Marinate Chicken
- 1 lb boneless Chicken
- 1 tbsp Olive Oil
- Salt & Pepper to taste
- 1 tsp Paprika
- 1 tsp crushed Garlic
- 2 tbsps of Olive Oil
- 2 cups Pasta
- 2 tbsps Garlic
- 2 cups Cream
- Salt to taste
- 1 cup Parmesan
- 1/4 cup Parsley
Instructions
- Marinate the chicken with the olive oil, salt & pepper, paprika and crushed garlic
- Add olive oil to the pan and fry the chicken on both sides for about 10 mins till cooked and keep aside
- Boil pasta in salted water and drain
- In the cleaned pan add more olive oil, the garlic and the cream and allow to come to the boil
- Add salt to taste, followed by the parmesan and the pasta
- Slice the cooked chicken and add that in and top with parsley and serve