Chicken Alfredo Pasta

Crispy Chicken:

1. Slice your chicken breast in half lengthwise and set aside.
2. In a small bowl mix two eggs and set aside.
3. Add your flour, parmesan and seasonings in a small bowl, dip your chicken breast into your egg mixture, and then your flour mixture. Make sure to press firmly until the entire chicken is coated in flour.
4. In a pan on hot oil fry your chicken until golden brown then place it in the oven while cooking the rest of your dish.

Alfredo Sauce:

1. Boil your pasta in a large pan and salt generously.
2. In a large saucepan fry your white onions until transparent on low heat, this can take around 5 minutes but trust me it's worth it!
3. Once transparent add chicken stock and whack up the heat to medium, the aim is to get the onions to soak up and the chicken stock goodness and leave no water.
4. Add your double cream and parmesan then season, as parmesan is salt seasoning before may result in too much salt.
5. Once your sauce has thickened add your cooked pasta to the sauce and some pasta water. Pasta water helps to bind the sauce together so don't skip this step.
6. I enjoy mine with some sprinkled parsley and your done :)