• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 300g spaghetti
  • 100g chicken fillet, sliced
  • 50g squid, sliced
  • ½ tsp chopped garlic
  • 1 bay leaf
  • 1 tbsp butter
  • 200ml whipping cream
  • 2 egg yolks
  • ¼ tsp salt
  • ¼ tsp pepper
  • Seasoning
  • ¼ tsp salt
  • ¼ tsp pepper
  • Garnishing
  • Freshly ground black pepper
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped parsley


  1. Marinate chicken with seasoning for 10-15 minutes. Cook spaghetti in a pot of water with half a teaspoon salt added. Cook until aldente. Drain and set aside.
  2. Beat whipping cream and egg yolks into a creamy mixture. Melt butter in a non-stick saucepan. Fry garlic and bay leaf until fragrant, then add chicken and stir-fry. Add squid and pour in the creamy mixture. Cook for a while over low heat.
  3. Add spaghetti to the creamy sauce mixture. Toss well then dish out, garnish and serve.

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