Spicy Chicken Alfredo – 8sp
My sister has been asking me to make my own version of this classic Italian dish for a while now and so this week I finally got around to it. Haven eaten it many times when out myself I knew how it should taste and I wanted my version to be as close to it as possible. The end result was exactly as I wanted, creamy with a good spicy kick. Give it a whirl – you will never feel like you are missing out on eating out again!
Spicy Chicken Alfredo
Serves 2 = 8sp per serving (Flex)
Ingredients
2 x 165g chicken breasts, raw and cut into bite sized strips
1 onion, finely diced
3 garlic cloves, peeled and finely chopped
½ box of button mushrooms
1 tsp chilli powder (less if you don’t like it too spicy)
½ tsp paprika
125ml white wine
½ chicken stock cube (undiluted)
½ box of passata (200ml)
½ tbsp. red wine vinegar (or balsamic vinegar)
Pinch of sugar
3 tbsp light single cream (I use Elmlea)
1 courgette, peeled into strips using a julienne peeler (optional)
100g of pasta of your choice, I used tagliatelle, dried
Method
Take a large frying pan, spray with 1kal and fry the seasoned chicken on a high heat until cooked through (6-7 minutes). Remove the chicken from pan and pop to one side. In the same pan, spray again with 1kal and then fry the onions for 3-4 minutes until they start to soften (add a little water if needed). Then add the garlic and mushrooms and fry for another few minutes. Add the chicken back to the pan.
Add the chilli powder and paprika, combine well and then add the wine with the stock cube. Simmer until reduced by half and then add the passata, vinegar and sugar and stir to combine well. Turn the heat down to a simmer and pop the pasta on to cook.
Two minutes before the pasta is cooked add the cream and courgette to the sauce, stir through and then remove the sauce from the heat. Drain the pasta and add the sauce, stirring well to make sure the pasta is coated in plenty of the lovely sauce.
Serve in a nice big pasta bowl and top with a little parmesan if you fancy.
Enjoy!
Just made this dish and it was absolutely lovelyyyy, thank you Laura. You’re not only teaching me how to make weight watcher friendly dishes but you’re teaching me how to cook! (I’m embarrassingly bad).
Ah so pleased you enjoyed it Louise, once you have a bit of confidence and a nice easy recipe in front of you it should be a doddle 🙂 x
Im a bit confused! It says to fry the seasoned chicken but it does not say what to season it with?
Help x
Love your recipes so much .
Hi Helen, seasoning just means salt and pepper. Hope you like it! 🙂
This dish is amazing, so yummy! Thank you!! ?
So pleased you enjoyed Julia!
Absolutely lovely X X
Definitely my favourite recipe of yours that I have made so far! I’m new to cooking from scratch & not the best at it but you have helped me massively on the beginning of my Weight Watchers journey! I have lost just over a stone in my 1st 4 weeks. Trying new meals has kept me interested! Thanks so much X
Wow Sarah, 1 stone in 4 weeks is amazing congrats and so pleased you enjoyed my recipe! Do let me know if you try anything else x
This was lovley I made a coupl of tweeks cause I never had all ingredients in used squirts cream and slim pasta. It was really very tasty nicest pasta iv made myself. Thank Laura I’ll be trying more of your recipes
So pleased you enjoyed it Mandy!
Just found your site thanks to the WW magazine cover! 🙂 Made this last night and Wow! Absolutely gorgeous, so full of flavour – it will definitely be a regular on our menu from now on! Thanks for sharing and looking forward to trying lots more of your recipes. Thai Dry Fry tonight I think 🙂
Ah thank you for trying and so pleased you enjoyed it!! Let me know what you think of the Dry Fry 🙂
This is amazing portion size is very genuous love it toll second portion for lunch at work
Really love your recipes, but do you mean dry pasta or cooked pasta for the weights posted?
Hi Karen, thanks so much, I always mean dried weights X
Loved this dish and so did OH will definitely make this again thankyou again
So pleased you enjoyed it Caroline!
This was absolutely gorgeous!! Looking forward to trying many more of your recipes Laura. Well done. Laura
Fantastic….I made an error on the weighing of the pasta between 3 of us, maths wasnt my best subject I added peppers and roasted some plum tomatoes to go on top, this is the 2nd recipe I have made 1st was chicken Pathia equally asgood I spend most of my spare time looking at this site
So pleased you enjoyed it Darren! 🙂
Apologies if i’m being blind, but when does the chicken go back into the pan?
Love your recipes btw!
Just after you’ve fried the garlic and mushrooms ?
Instead of cream can you use half fat sour cream x
Also would it be ok with b ns noodles x
Yep 🙂
You could do but it would give it a slightly different flavour and not really reduce the points much x
Would this recipe freeze well? I’m on the look out for things to batch cook and freeze when I go back to work after maternity leave of you have any suggestions…
Hi Sharon, the sauce should freeze fine I would just leave the cream out until you reheat and cook the pasta fresh 🙂
Just made this tonight as pasta isn’t my husband’s favourite dish but he likes spice so thus was a great pick for both of us, so filling, thank you for the great recipes
So glad you both liked it Becky, this is one oh my hubbies favs too!
Hi Laura,I have just joined your website.I am on the new Ww plan ,currently doing the purple plan .Which plan are your recipes based on?Many Thanks Carmel