Your Sunday night dinner sorted: Baker shares his simple recipe for an easy, creamy chicken alfredo
- Melbourne baker Morgan Hipworth has shared his simple chicken alfredo recipe
- He posted a demonstrative video online to share with his followers
- The dish is ‘quick, easy and delicious’ and requires a number of ingredients
- The end result creates the perfect mouthwatering plate of pasta
A talented young foodie has shared his ‘quick, easy and delicious’ recipe to make the perfect creamy chicken alfredo.
Baker Morgan Hipworth, from Melbourne, shared a now-viral TikTok video showing exactly how he made the Italian-inspired dish at home.
To replicate his recipe, you’ll need chicken breasts, corn flour, paprika, garlic, streaky bacon, cream, grated Parmigiano-Reggiano cheese, chives, fresh fettuccine, grated parmesan, parsley and salt and pepper to season.
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To replicate the dish you’ll need chicken breasts, corn flour, paprika, garlic, streaky bacon, cream, grated Parmigiano-Reggiano cheese, chives, fresh fettuccine, grated parmesan, parsley and salt and pepper to season
To make the meal, the 20-year-old began by combining the corn flour, salt and paprika in a small bowl then dusting the chicken in the flour mix.
Using a large frypan over medium heat, he cooked the chicken in oil on both sides for three minutes until golden brown.
While the chicken was cooking, he boiled one-litre of water in a pot to cook the pasta.
The poultry was then removed from the pan and the bacon was fried for four minutes until crispy.
The garlic was then added and cooked for two minutes followed by the cream and cheese.
The cooked fettuccine, chives and chopped chicken breast was then added to the frypan and stirred together.
‘Place the pan over high heat and toss to combine everything. Serve immediately topped with parmesan and parsley,’ Morgan said.
The video has since gone viral and received more than 290,000 views with many saying the pasta looks ‘delicious’.
‘Omg I can’t wait to try make this!’ one person wrote.
Others shared the recipe further by tagging friends and family members in the comments.
How to make Morgan’s chicken alfredo
- 2 tablespoons extra virgin olive oil
- 2 chicken breasts, cut into strips
- 100 grams corn flour
- 2 teaspoons paprika
- 1 teaspoon sea salt
- 4 cloves garlic, peeled and crushed
- 6 rashers streaky bacon, cut into strips
- 1 1/2 cups cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons chives, finely chopped
- sea salt and freshly ground black pepper, to taste
- 375 grams fresh fettuccine (or 180g if you use dry pasta)
- Freshly grated parmesan, to serve parsley
- Finely chopped, to serve
In a small bowl combine the corn flour, salt and paprika. Stir to combine.
Dust the chicken in the flour mixture.
Heat a large fry pan over medium heat, add the oil and cook the chicken on both sides for three minutes or until brown.
Remove from the pan and set aside.
In the same fry pan over medium heat, add the bacon, and cook, stirring, for 2-4 minutes or until nearly crispy.
Add the garlic and cook for a further two minutes.
Add cream and cheese and cook for around a minute.
Cut the chicken into bite size pieces.
Add 1 litre of water to a large saucepan and place over high heat.
Bring the water to a boil and add 2 teaspoons of sea salt.
Add the pasta, and cook as per the packet instructions – minus one minute.
Remove from the heat and drain the pasta
Add the cooked pasta to the cream mixture, along with the chives, and the diced chicken
Place the pan over high heat and toss to combine everything. Serve immediately topped with parmesan and parsley
Source: Morgan Hipworth
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