Recipe by Grace the Cookist

by Tia

Serves 4


  • pasta, preferably linguine
  • oil
  • salt for pasta
  • 4 chicken breasts
  • garlic salt
  • paprika
  • 2 tablespoon butter
  • 2 teaspoons minced garlic
  • 1 tablespoon flour
  • 1 cup milk
  • 1 chicken stock cube
  • half a cup of pasta water, or hot water
  • thyme
  • cracked black pepper
  • 3 tablespoons cream 
  • Mozzarella


  1. In a pot, boil your pasta (preferably linguine) in salt water with a bit of oil until soft.
  2. Season 4 chicken breasts with garlic salt and paprika, then pan-fry them for 5 minutes on each side

For the sauce

  1. On medium heat, melt 2 tablespoon of butter in the pan you fried the chicken breast in.
  2. Immediately add 2 teaspoons of minced garlic and fry for a minute.
  3. Add in 1 tablespoon of flour and mix until you form a roux.
  4. Add 1 cup of milk and whisk.
  5. Melt 1 chicken stock cube in half a cup of pasta water or hot water and pour into the pan.
  6. Season with Thyme and cracked black pepper.
  7. Add 3 tablespoons of cream and whisk (optional).
  8. Finally, grate in Mozzarella cheese.
  9. Allow the Alfredo sauce to simmer for 2 minutes until slightly thick, but runny.
  10. Add your boiled pasta and combine with the Alfredo sauce until it is fully coated.
  11. Serve alongside your fried chicken breast, enjoy!

Chef’s tip: Whisk in 1 teaspoon of flour if the sauce isn’t thick enough, or milk if it’s too thick.

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