Tagliatelle Alfredo with chicken
By chef Leonhard Wenzel
Creamy tagliatelle with a smooth Alfredo sauce and pieces of chicken. Quick and filling pasta for an everyday lunch.
- 18 min
- total
- Easy
- level
2 min prep · 16 min cook
What you will need
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Tagliatelle 100 g -
Chicken Breast 1 pcs -
Milk 150 ml -
Cottage Cheese 75 g
-
Italian Hard Cheese 0.5 tbsp -
Garlic 0.5 clove -
Olive Oil 0.5 tbsp
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Steps to cook
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Prepare the ingredients. This is what you will have on your plate - creamy tagliatelle with chicken and cottage cheese, prepare the ingredients in advance so the work goes smoothly 🍝🔥
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Cut the chicken. Cut the chicken breasts into small cubes.
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Cook the chicken. Heat a little olive oil in a pan, add the chicken, season with salt and pepper, add the crushed garlic, and sear over high heat for about 3-4 minutes until the meat is sealed.
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Add the milk. Pour in the milk and bring the mixture to a boil.
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Cook the pasta in the sauce. Add the tagliatelle to the same pan, stir, and cook directly in the sauce until the pasta is tender, about 10 minutes al dente. Stir often during cooking so it does not stick. Add a little water if needed
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Add the cottage cheese. Stir in the cottage cheese and simmer briefly for about 1 more minute so the sauce thickens and becomes creamy.
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Serve. Serve the pasta and sprinkle the top with grated cheese 🍽️✨
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