Creamy chicken Alfredo pasta

This simple creamy chicken Alfredo fettucine will appeal to palates of all ages.

Serves: 4

Ingredients:

• 375g fettucine pasta
• 400g boneless and skinless chicken breast, cut into strips 
• 2 tablespoon butter
• 1 small brown onion, finely diced
• 3 cloves garlics, crushed
• 2 tablespoons plain flour
• 2 cups milk
• ¾ cup grated Parmesan cheese, plus extra for serving
• Salt and pepper
• Fresh flat-leaf parsley, to garnish

Method:

1. Cook fettucine in a boiling saucepan of salted water according to packet instructions. Drain.
2. Season chicken strips with salt and pepper. Melt butter in frying pan over medium-high heat and cook chicken and onion until chicken is golden. Add garlic and cook for a further 1 minute. Sprinkle with flour and stir to combine.
3. Turn heat to medium and gradually pour in milk, stirring constantly, for 5 minutes or until sauce has thickened. Season to taste. Stir in cheese and pasta. Toss to combine. Garnish with parsley and serve with extra Parmesan.