Chicken and Corn Alfredo Pasta

• 1 chicken breast (fillet)
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste
• Garlic powder, to taste
• Olive oil
• 20g butter (for the sauce) + extra for frying chicken
• 3 cloves garlic, finely minced
• 1 onion, finely chopped
• 300ml heavy cream (30%)
• 70g parmesan cheese, grated
• 100g hard cheese, grated
• 100g canned corn
• 250g pasta (fettuccine, penne, etc.)
• Fresh parsley, for serving

Steps

1. 1

   Slice the chicken fillet in half and rub with salt, pepper, paprika, garlic powder, and olive oil.

2. 2

   Fry the chicken in a pan with butter until fully cooked on both sides, then remove from the pan.

3. 3

   In the same pan, melt 20g of butter and sauté the minced garlic and finely chopped onion until fragrant.

4. 4

   Pour in the cream, add the grated cheeses and canned corn. Cook over low heat until the cheese is completely melted.

5. 5

   Boil the pasta in salted water until al dente, then transfer it directly into the sauce. Add a splash of pasta water if a thinner consistency is desired.

6. 6

   Place the sliced chicken on top of the pasta and garnish with fresh parsley.