Chicken Alfredo Pasta

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 1-2 Servings

Ingredients

1 Cup Penne Pasta

150 Grams Boneless Chicken, cut into 1-inch pieces

1/4 Tspn Turmeric Powder

1 Tspn Minced Garlic

1 Small Sized Onion, thinly sliced

2 Tspn All Purpose Flour/Maida

1 Cup Amul Cheese Cubes, chopped 

2 Cups Whole Milk

1/2 Tspn + 1/2 Tspn Black Pepper Powder

Salt to Taste

1 Tspn Mixed Herbs

2 Tblspn + 1 Tspn Butter/Olive Oil

Directions

• Bring water to a boil in a pot on a medium-high flame, add little salt. Now add penne pasta & let it cook till it is done (Note: Cook pasta according to the directions on the package). Turn off the flame. 

• Drain the pasta in a strainer & rinse it with cold running water. Keep it aside.

• Wash chicken pieces along with turmeric powder under running water & drain.
• Bring enough water to a boil in a pot on a medium-high flame, add chicken pieces & let it cook till it is done. Turn off the flame & drain water completely.

• Add a teaspoon of oil, 1/2 teaspoon of pepper powder, little salt to the cooked chicken & saute for 2-3 minutes on a medium flame. Turn off the flame & keep aside.

• Heat butter in a wide sauce pan on medium flame, add minced garlic & saute for a second.

• Now add sliced onion & saute for a minute.

• Add all purpose flour & saute until raw smell goes away.

• Add milk & let it come to a boil. 

• Add cheese cubes (parmesan cheese gives best results) & cook until cheese melts completely or until gravy thickens.

• Add 1/2 teaspoon of pepper powder, salt, mixed herbs & mix (If the sauce becomes too thick, add 1-2 tablespoons of extra milk).

• Now add cooked chicken, penne pasta & saute for another 1-2 minutes. Turn off the flame.

• Serve chicken alfredo pasta immediately.