Chicken alfredo

ingredients (serves 2)

2 Chicken breast
1tsp Cayan pepper
1tsp Oregano
150g Tagliatelli
200g butter
150g parmesan


1. Season your chicken breast with sea salt, black pepper, garlic powder, Oregano and cayan pepper, then gently flatten with a mallet or rolling pin
2. Lace a med-high pan with oil, then place down your chicken breast and cook for 4 mins per side, ensuring the chicken is cooked through
3. Throw your pasta into salted boiling water. After 5 minutes, add two ladles of pasta water to a separate pan
4. Add about 200g of butter to the pasta water and whisk to emulsify the butter and water on low heat
5. Add in your pasta and allow it to finish cooking in the sauce, then cut off the heat and add in about 150g of grated Parmigiano and mix through until pasta becomes creamy
6. Season with sea salt and slice your rested chicken breast
7. Plate up, top with your chicken, and sprinkle over some parsley and black pepper.