Chicken alfredo

Method

• 1
  Cook pasta in a large saucepan of boiling, salted water, following packet directions (see notes). Reserve 1 cup of cooking water. Drain pasta and set aside.
• 2
  Meanwhile, melt butter in a large frying pan over medium-high heat. Add eschalot. Cook, stirring, for 2 minutes or until soft. Add cream. Bring to a simmer. Reduce heat to medium-low. Simmer for 3 minutes. Remove from heat. Add parmesan. Stir until smooth. Season with salt and pepper.
• 3
  Increase heat to medium. Return pan to heat. Add pasta, chicken and 1/2 the reserved pasta water. Toss gently for 2 minutes or until the sauce thickens and coats the pasta (sauce should not be pooled in the bottom of the pan), adding more reserved pasta water, if needed.
• 4
  Remove from heat. Sprinkle with extra parmesan and parsley. Serve.