Ingredients
Marination
- 1 cup Chicken (cubed)
- ¼ tbsp Salt
- ½ tbsp Black Pepper
- 1 tbsp Paprika Powder
- 1 tbsp Tomato Ketchup
Pasta
- 4 cup Water
- ½ tbsp Salt
- 1 ½ tbsp Cooking Oil
- 1 ½ cup Pasta
- 3 tbsp Butter
- 1 tbsp Garlic (minced)
- 1 tbsp Ginger (minced)
- 1 Carrot (julienned)
- 1 Yellow Onion (sliced)
- 3 Cherry Tomatoes (chopped)
- 3 Sweet peppers (chopped)
- 1 cup Heavy cream
- ½ cup Parmesan cheese (shredded)
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Equipment
- Cooking Pot
Instructions
Chopped the Vegetables:
- Start by chopping all the vegetables and keep them aside, ready for use.1 Carrot, 1 Yellow Onion, 3 Cherry Tomatoes, 3 Sweet peppers
Marinate the Chicken:
- Now take a suitable glass bowl and add chicken cubes, ketchup, salt, black pepper, and paprika bowl. Mix the chicken well to coat and let it marinate until all other ingredients are ready.1 cup Chicken, ¼ tbsp Salt, ½ tbsp Black Pepper, 1 tbsp Tomato Ketchup, 1 tbsp Paprika Powder
Cook the Pasta:
- Take a suitable-sized cooking pot and fill it with 4 cups of water. Place it over medium heat and add ½ tablespoon salt, 1 ½ tablespoon cooking oil. Allow the water to boil then add pasta. Cook until the pasta is cooked, then drain and rinse under tap water. Avoid overcooking the pasta.4 cup Water, ½ tbsp Salt, 1 ½ tbsp Cooking Oil, 1 ½ cup Pasta
- Place a medium-sized wok over medium heat and add 3 tablespoons butter. Stir in 1 teaspoon garlic and 1 teaspoon ginger. Sauté for 30 seconds, then add marinated chicken and sauté on medium-low heat until golden brown.3 tbsp Butter, 1 tbsp Garlic, 1 tbsp Ginger
- Now add all the veggies to the chicken and stir cook for 1 minute. Pour in heavy cream and let the chicken mixture boil on medium heat. Finally, add the cooked pasta and ½ cup parmesan cheese then mix well.1 cup Heavy cream
Garnish and Serve:
- Garnish with cheese and basil leaves. Serve warm and fresh.½ cup Parmesan cheese
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Notes
- The longer you marinate the chicken, the better it will taste. I usually leave it in the refrigerator for 1-2 hours for good marination.
- The white alfredo sauce gets thicker once cooked; it is essential to serve it immediately to preserve its texture as well as taste.
- While reheating alfredo, add 2 tbsp of milk or water to regain the saucy texture of the recipe.
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