Creamy Fettuccine Alfredo

For some heinous reason. pasta is often looked upon negatively, apparently this delicious food isn’t all that ‘healthy’ - I beg to differ, it’s a great source of low GI slow release carbohydrate and tastes amazing, pair it with the right sauce and you can’t go wrong. This recipe below is all about ultimate #comfortfood.



  • 400g Fettuccine pasta

  • 1 Small zucchini, sliced

  • 1 Medium chicken breast, pounded flat

  • 2 Tablespoons extra virgin olive oil

  • 4 Cloves garlic minced

  • 1 Tablespoon flour

  • 1/2 Cup chicken stock

  • 3/4 Cup evaporated skim milk

  • 1/4 Cup freshly grated Parmesan cheese

  • 1 Handful fresh spinach


  1. Cook pasta al dente according to package directions. Add the zucchini slices to the pasta during the last minute of cooking. Turn off heat and drain pasta.

  2. Whilst the pasta is cooking, heat a large saucepan on medium heat. Add 1 tablespoon of olive oil to pan. Season chicken breasts with salt and pepper and add to the pan. Cook chicken breasts for 5 minutes per side or until cooked through. Remove from pan, cool for 5 minutes then slice.

  3. To the same pan, add the minced garlic and 1 tablespoon oil and sauté for 1 minute or until light golden. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and milk, whisking constantly, until incorporated. Bring the mixture to a simmer. Turn off heat and stir in Parmesan cheese, salt and pepper.

  4. Add cooked drained pasta and zucchini to the sauce, stir through chicken and spinach.Top with more parmesan cheese or parsley, if that’s your jam. Enjoy!