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Masala Chicken Alfredo

already cooked this dish.
  • Total: 36min
    Preparation: 36min
  • Portions: 4.00
  • Difficulty: Intermediate


  • 1 lb Boneless chicken breasts, cubed
  • 1 pk MAGGI® Season Up Chicken
  • 1 pk Fettuccini (100g)
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 1 tbsp Garlic, minced
  • 1 medium Onion, minced
  • 1 tbsp Pimiento/Seasoning peppers, minced
  • 1 tsp Curry powder
  • 2 tbsp All-purpose flour
  • 1 cup CARNATION ® Full Cream Evaporated Milk
  • 2 MAGGI® Onion & Garlic Cubes
  • ¼ cup Cheddar cheese, grated
  • ¼ cup Red bell peppers, julienned
  • ¼ cup Green peas, frozen
  • 1 tbsp Chadon beni/Cilantro, minceda
  • 1 pk MAGGI® Masala Magic (6g)
  • ½ cup Water (optional)


    1. In a small bowl, season chicken breasts with Season Up and allow to marinate.

    2. Cook fettuccini as per package instructions, toss in 1 tablespoon of olive oil and set aside.

    3. In a medium pot, heat butter and remaining oil add chicken breasts and cook for 3 minutes.

    4. Add garlic, onion and pimiento/seasoning peppers to the pan until onions are translucent

    5. Add curry powder and cook for 2 minutes, stirring occasionally to incorporate.

    6. Add flour to the pot and cook for 1 minute to make a roux

    7. Slowly pour Evaporated Milk into the pot stirring to make a thick sauce.

    8. Add Cubes, cheese, red bell peppers, green peas, chadon beni/cilantro and Masala Magic to the sauce and cook for a further 3 minutes. If sauce is too thick, add ½ cup water slowly until it thins out.

    9. Toss cooked fettuccini in the sauce. Serve hot.

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