Cook pasta: Boil 200g of pasta in salted water according to package instructions. Drain and set aside.

Prepare chicken: Season the chicken with salt, pepper, and garlic powder. In a pan, melt 15g of butter and cook the chicken until golden and cooked through. Set aside.

Sauté veggies: In the same pan, add the courgette and carrots. Cook for 4-5 minutes until softened.

Make the Alfredo sauce: In a saucepan, melt 15g of butter over low heat. Stir in the sour cream, milk, and grated cheddar cheese until smooth. Add a pinch of salt and pepper.

Combine: Toss the cooked pasta, chicken, and veggies into the sauce. Mix everything well and heat through.

Serve