Crispy chicken alfredo

Method

1. 1

   Slice the chicken breast in half lengthways, season the slices with salt, pepper and the Cajun seasoning

2. 2

   Coat the chicken in the flour, then beaten egg, then breadcrumbs

3. 3

   Fry in a pan with a little olive oil on medium heat until starting to go golden and get some colour, finish cooking in the air fryer or oven on 180 for 20 minutes or until cooked through. Set aside

4. 4

   In a large pan fry the onion and garlic paste with a little oil/spray - add some black pepper

5. 5

   Once onions start to soften add the stock, parsley, chilli flakes (optional) and double cream

6. 6

   Simmer for a few minutes, add the parmesan, reserve some of the sauce in a small bowl

7. 7

   Meanwhile cook the pasta to packet instructions in salted boiling water, drain and add to the sauce

8. 8

   Slice up the chicken

9. 9

   Divide the pasta between two bowls and top with the chicken and the reserved sauce