HOLD: How to cook creamy 'Chicken Alfredo' like a pro

As Nairobi’s food scene grows ever more dynamic, more Kenyans are turning to home kitchens in search of restaurant-quality meals without the hefty price tag.

One dish leading the trend? The globally loved Chicken Alfredo.

Originating in Rome, Italy, but popularised in the US and now many regions in Africa, Chicken Alfredo is a pasta dish that combines creamy Parmesan sauce, tender chicken breast, and fettuccine pasta. It is indulgent, flavourful, and surprisingly easy to make at home.

In Kenya, chefs are putting their spin on it, from using kienyeji chicken for added flavour to substituting local cream options and fresh vegetables from markets.

Ingredients

For the chicken:

2 boneless, skinless chicken breasts (or thighs)

1 tsp garlic powder

1 tsp paprika

Salt and black pepper (to taste)

2 tbsp cooking oil (sunflower or olive oil works well)

For the Alfredo sauce:

2 tbsp butter

3–4 cloves garlic, minced

1 cup heavy cream (or double cream available locally)

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• HOLD: How to cook creamy 'Chicken Alfredo' like a pro
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1 cup grated Parmesan cheese (try Marathee cheese or alternatives)

Salt and pepper to taste

Optional: A pinch of nutmeg or Royco for extra depth

For the Pasta:

250g fettuccine or spaghetti

Salt

Water for boiling

Optional: Fresh parsley or spinach for garnish

Steps to follow

Step 1

Begin by preparing your chicken by patting it dry on a board and then season both sides with salt and pepper. You can add paprika and garlic powder too if you want.

Step 2:

Heat oil in a pan over medium-high heat. Then sear the chicken for 5–6 minutes on each side until golden and cooked through. Remove and let it rest.

Step 3:

In a large sufuria, bring water to a boil, then add a generous pinch of salt.

Step 4:

Cook the pasta according to package instructions (usually 10–12 minutes), then drain and toss lightly with oil to prevent sticking.

Step 5:

To make the Alfredo Sauce, in the same pan used for the chicken, lower the heat and add butter. Once melted, saute the minced garlic until fragrant (about 1 minute).

Step 6:

Pour in the cream and simmer gently for 3–4 minutes. Go ahead and stir in the grated Parmesan cheese until smooth and thick, adding salt, pepper, and a pinch of nutmeg if desired.

Step 7:

If it's too thick, add a splash of milk or reserved pasta water.

Step 8:

Now add the cooked pasta into the sauce and toss to coat evenly. Slice your chicken into strips and then add on top or mix it in for an all-in-one experience.

Step 9:

Simmer for 1–2 minutes to marry the flavours.

Step 10:

For extra flavour, marinate the chicken for 20 minutes in garlic, lemon, and a touch of yoghurt before cooking.

You can add mushrooms, cherry tomatoes or broccoli for a Kenyan twist on the classic dish.

Sprinkle with chopped fresh parsley or baby spinach, then serve hot, with optional garlic bread on the side.

Serve and enjoy!