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Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 230 ml Cream
  • 2 Chicken Breasts (cut into cubes)
  • 1 Red Pepper (chopped into small pieces)
  • 1 Red Onion (thinly sliced)
  • 4 Heaped teaspoon Mixed Herbs
  • 354 ml Vegetable Stock
  • 250 g Pasta (any shape of your choice)
  • 2 tsps Cayenne Pepper
  • 3 tsps Lemon Juice
Creamy Chicken Alfredo Pasta Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta

This dish is good if you want a creamy pasta dish but want to use up veggies in your fridge! Not your typical alfredo with mushrooms but good alternatives! Enjoy!


  • Cut the chicken into cubes. Heat oil into a pan and add the chicken, cook until golden brown and cooked thoroughly. Place onto a plate once cooked.
  • Add the onions and peppers into the pan, season with salt and pepper and cook until softened. Once softened add the stock gradually with spices and stir for 1 minute. Add the pasta and cream and cook for 15 minutes or until the pasta is al dente.
  • Halfway through add the lemon juice, chicken and seasoning! This is important especially if your stock cubes aren't the best like mine were.
  • Once the pasta is cooked serve with basil as a garnish and serve onto a plate with garlic bread! Enjoy
Creamy Chicken Alfredo Pasta Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta

This dish is good if you want a creamy pasta dish but want to use up veggies in your fridge! Not your typical alfredo with mushrooms but good alternatives! Enjoy!

favorite
print
like
Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 230 ml Cream
  • 2 Chicken Breasts (cut into cubes)
  • 1 Red Pepper (chopped into small pieces)
  • 1 Red Onion (thinly sliced)
  • 4 Heaped teaspoon Mixed Herbs
  • 354 ml Vegetable Stock
  • 250 g Pasta (any shape of your choice)
  • 2 tsps Cayenne Pepper
  • 3 tsps Lemon Juice
  • Cut the chicken into cubes. Heat oil into a pan and add the chicken, cook until golden brown and cooked thoroughly. Place onto a plate once cooked.
  • Add the onions and peppers into the pan, season with salt and pepper and cook until softened. Once softened add the stock gradually with spices and stir for 1 minute. Add the pasta and cream and cook for 15 minutes or until the pasta is al dente.
  • Halfway through add the lemon juice, chicken and seasoning! This is important especially if your stock cubes aren't the best like mine were.
  • Once the pasta is cooked serve with basil as a garnish and serve onto a plate with garlic bread! Enjoy