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Easy Chicken Alfredo

I love it when we have roast chicken for Sunday dinner. It means leftover chicken and that means Chicken Alfredo. I now pressure cook it in the Ninja but it can be made just as easily on the stove top. I vary this dish with the addition of mushrooms or by substituting the parmesan and cream with a 200g tub of cream cheese.

Ingredients

  • 1 – 2 cups of leftover roast chicken, shredded
  • 2 cups penne pasta
  • 300mls water/chicken stock, enough to cover the pasta
  • 100g parmesan cheese, grated
  • 200mls double cream

Method

  1. Add the chicken to the pot.
  2. Add the pasta on top of the chicken, do not mix together.
  3. Cover the chicken and pasta with the water/stock, ensuring the pasta is completely covered.
  4. Close the lid, select PRESSURE and cook on HIGH for 4 minutes followed by Natural Release for 5 minutes then Quick Release.
  5. Select SEAR/SAUTÉ and add the cheese, stirring until fully combined.
  6. Add the cream and warm through continuing to stir until it thickens.
  7. Serve in warm bowls with crusty garlic bread.

Stove Top Method

  1. Cook the pasta as directed.
  2. Drain the pasta, retaining about a ladleful of the water.
  3. Add the chicken and cream, bring to a simmer and cook until chicken is hot.
  4. Add the cheese and stir until fully combined.
  5. Serve.
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