Chicken alfredo

Method

• step 1

  Heat the olive oil in a non-stick frying pan over a medium-high heat and cook the chicken thigh pieces for about 10 mins, turning halfway through, until golden brown and cooked through.

  

• step 2

  Set aside to cool slightly, then shred using two forks.

  

• step 3

  Bring a pan of salted water to the boil and cook the pasta for 1 min less than the pack instructions.

  

• step 4

  While the pasta cooks, melt the butter in the frying pan over a medium heat, scraping the bottom to lift any browned bits. Add the cream and nutmeg, and bring to a simmer. Return the shredded chicken to the pan.

  

• step 5

  Transfer the cooked pasta straight from the water to the frying pan using tongs. Sprinkle in most of the parmesan over, and use the tongs to toss everything together, adding a splash of the pasta cooking water if it looks a little stiff. Season well, then divide between bowls. Top with the remaining parmesan, some parsley and black pepper.