Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to alfredo linguini low simmer. Turn off the heat and keep warm.

When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly. Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce.

Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You’re just two steps away from cheesy pasta perfection. Heat the olive oil in a non-stick frying pan over a medium high heat.

Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred. Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits.