Chicken Alfredo Pasta
About this recipe
Nothing beats a plate of Chicken Alfredo Pasta when you're craving something creamy, hearty, and full of flavour. This dish combines tender chicken breast, a silky, garlicky Alfredo sauce, and a generous amount of Parmesan cheese, creating a meal that’s both comforting and satisfying.
The sauce is luxuriously smooth, made with a base of butter, cream, and garlic, giving it that indulgent richness. Paired with al dente pasta and juicy chicken, this dish is everything you need in a quick, delicious dinner. Whether you're making it for a family meal or a cozy night in, this Chicken Alfredo Pasta is sure to become a staple on your dinner table.
FAQ: Chicken Alfredo Pasta
1. Can I use a different type of pasta?
Absolutely! While fettuccine or mafaldine is the classic choice for Alfredo, you can swap it out for penne, spaghetti, or rigatoni. Just cook the pasta according to the package directions.
2. Can I make this dish lighter?
Yes! You can lighten up the sauce by using low-fat cream, milk instead of heavy cream, and lean chicken breast. You can also reduce the amount of cheese or swap for a lighter version.
3. Can I make the Alfredo sauce ahead of time?
Yes, you can make the sauce ahead of time and refrigerate it for up to two days. Reheat it gently over low heat before serving, adding a bit of milk if it thickens too much.
4. Can I add vegetables to this dish?
Definitely! Feel free to add sautéed mushrooms, spinach, or broccoli for an extra burst of flavour and nutrition. Just cook them beforehand and stir them into the sauce when combining.
5. How can I make the chicken more flavourful?
You can marinate the chicken in a mix of olive oil, garlic, lemon, and herbs before cooking for added flavour. You could also season the chicken with paprika, onion powder, and Italian herbs for an extra kick.
This Chicken Alfredo Pasta is the definition of comfort food—rich, creamy, and utterly delicious. It's the perfect dish for those nights when you want something simple yet indulgent!
Ingredients
Alfredo Sauce:
- 225g mafaldine pasta
- 600ml double cream
- 50ml chicken stock
- 1 white onion, finely chopped
- 100g parmesan
- 1 tbsp garlic granules
- Salt and pepper to taste
- 1 tbsp Italian seasonings
Crispy Parmesan Chicken:
- 2 eggs
- 50g parmesan
- 1 tbsp salt
- 100g flour
- 1 tbsp Italian seasonings
- 1 tbsp smoked paprika
- 3 chicken breasts
Alfredo Sauce:
- 450g mafaldine pasta
- 1.2L double cream
- 100ml chicken stock
- 2 white onions, finely chopped
- 200g parmesan
- 2 tbsp garlic granules
- Salt and pepper to taste
- 2 tbsp Italian seasonings
Crispy Parmesan Chicken:
- 4 eggs
- 100g parmesan
- 2 tbsp salt
- 200g flour
- 2 tbsp Italian seasonings
- 2 tbsp smoked paprika
- 6 chicken breasts
Alfredo Sauce:
- 675g mafaldine pasta
- 1.8L double cream
- 150ml chicken stock
- 3 white onions, finely chopped
- 300g parmesan
- 3 tbsp garlic granules
- Salt and pepper to taste
- 3 tbsp Italian seasonings
Crispy Parmesan Chicken:
- 6 eggs
- 150g parmesan
- 3 tbsp salt
- 300g flour
- 3 tbsp Italian seasonings
- 3 tbsp smoked paprika
- 9 chicken breasts
Ingredients
Alfredo Sauce:
- 8oz mafaldine pasta
- 1.25 cups double cream
- 1.7 fl oz chicken stock
- 1 white onion, finely chopped
- 3.5oz parmesan
- 1 tbsp garlic granules
- Salt and pepper to taste
- 1 tbsp Italian seasonings
Crispy Parmesan Chicken:
- 2 eggs
- 1.8oz parmesan
- 1 tbsp salt
- 3.5oz flour
- 1 tbsp Italian seasonings
- 1 tbsp smoked paprika
- 3 chicken breasts
Alfredo Sauce:
- 16oz mafaldine pasta
- 2.5 cups double cream
- 3.5 fl oz chicken stock
- 2 white onions, finely chopped
- 7oz parmesan
- 2 tbsp garlic granules
- Salt and pepper to taste
- 2 tbsp Italian seasonings
Crispy Parmesan Chicken:
- 4 eggs
- 3.5oz parmesan
- 2 tbsp salt
- 7oz flour
- 2 tbsp Italian seasonings
- 2 tbsp smoked paprika
- 6 chicken breasts
Alfredo Sauce:
- 24oz mafaldine pasta
- 5 cups double cream
- 5 fl oz chicken stock
- 3 white onions, finely chopped
- 10.5oz parmesan
- 3 tbsp garlic granules
- Salt and pepper to taste
- 3 tbsp Italian seasonings
Crispy Parmesan Chicken:
- 6 eggs
- 5.3oz parmesan
- 3 tbsp salt
- 10.5oz flour
- 3 tbsp Italian seasonings
- 3 tbsp smoked paprika
- 9 chicken breasts
Instructions
Crispy Chicken:
- Slice your chicken breast in half lengthwise and set aside.
- In a small bowl mix two eggs and set aside.
- 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.
- 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:
- Boil your pasta in a large pan and salt generously.
- 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!
- 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.
- Add your double cream and parmesan then season, as parmesan is salt seasoning before may result in too much salt.
- 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.
- I enjoy mine with some sprinkled parsley and your done :)
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