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Chicken Alfredo Pasta Recipes for Dinner

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

chicken-alfredo-spaghetti-recipes-for-dinner

Traditional Chicken Alfredo Pasta Recipe

Ingredients:

Meat
1 1/2 lbs: Chicken breast

Produce
4 cloves: Garlic
1: Parsley

Canned goods
1 qt: Chicken broth, low sodium

Pasta & grains
1 lb: pasta

Baking & spices
1: Salt and pepper

Oils & vinegars
4 tbsp: Olive oil

Dairy
2 cups: Heavy cream
4 cups: Parmesan cheese

Instructions:

  • Start by cutting chicken breasts into 1 inch pieces. Season with 1/2 a teaspoon of kosher salt and a few turns of pepper.
  • Brown chicken in 2 tablespoons of olive oil over medium high heat, depending on how big your pan is you may need to brown in two batches to prevent over crowding. It does not need to be cooked through at this point, it will continue cooking as it simmers.
  • Once chicken is browned, add two more tablespoons of olive oil and minced garlic and saute for about one minute.
  • Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta to pan and stir.
  • Once micture starts to bubble, cover and reduce to a simmer. Simmer for 15-20 minutes or until pasta is tender.
  • Remove from heat and stir in shredded parmesan cheese. Season with additional salt and pepper as needed and sprinkle with fresh parsley.
chicken-alfredo-spaghetti-recipes-for-dinner

Chicken Alfredo Pasta Recipe

Ingredients:

Meat
1 1/2 lbs: Chicken breast, boneless skinless

Produce
5 cloves: Garlic
1/4 cup: Parsley, fresh

Canned goods
1 cup: Chicken broth

Pasta & grains
12 oz: pasta

Baking & spices
4 tbsp: All-purpose flour
1 tsp: Italian seasoning
1: Salt and pepper

Oils & vinegars
2 tbsp: Olive oil
1: Olive oil

Dairy
3 tbsp: Butter
2 cups: Milk, nonfat
1 cup: Parmesan cheese

Instructions:

  • Cook pasta to al dente according to package directions. Drain and set aside until ready to use.
  • In a large, deep skillet, heat olive oil. Add chicken and season with a pinch or two of salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta.
  • Add 3 tablespoons of butter to the skillet and melt, then stir in garlic and cook for 1 minute. Stir in flour and italian seasoning cook for about 1 minute or until golden. Whisk in milk and chicken broth and simmer for several minutes until thickened. Remove from heat and stir in half of the Parmesan cheese until melted. Toss the cooked pasta and chicken with the sauce to coat, then stir in remaining Parmesan cheese and ¼ cup fresh chopped parsley.
  • Serve immediately, garnished with fresh grated Parmesan and fresh chopped parsley.
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Chicken Alfredo With Broccoli Recipe

Ingredients:

Meat
2: Chicken breasts, boneless skinless thin

Produce
12 oz: Broccoli florets
1/4 tsp: Garlic powder
2 tbsp: Parsley, fresh leaves

Canned goods
3/4 cup: Chicken broth

Pasta & grains
8 oz: Rotini pasta

Baking & spices
2 tbsp: All-purpose flour
1: Kosher salt and freshly ground black pepper

Oils & vinegars
1 tbsp: Olive oil

Dairy
2 tbsp: Butter, unsalted
1/4 cup: Heavy cream
3/4 cup: Milk
1/4 cup: Parmesan

Instructions:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well. Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes. Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed. Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
  • Serve immediately, garnished with parsley, if desired.

Chicken Alfredo Recipe With Paprika

Ingredients:

Meat
3: Chicken breast, boneless skinless

Produce
3 cups: Broccoli florets
3 cloves: Garlic

Pasta & grains
16 oz: Penne pasta

Baking & spices
2 tsp: Paprika
2 tsp: White pepper

Oils & vinegars
1: Olive oil

Dairy
2 sticks: Butter
2 cups: Heavy cream
2 cups: Parmesan
1: Parmesan, Grated

Instructions:

  • Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot. While the pasta is cooking, add the chicken to a skillet with a little olive oil.
  • Cook on high for a few minutes to crispy the sides and then and cook over medium heat until cooked throughout. Cook the broccoli florets. I normally just add them all to a pot of water and heat for about 4-5 minutes until they're tender and bright green.
  • Remove from heat and drain. Gently rinse in cool water. set aside. Add the butter and heavy cream to a sauce pan or skillet. Add in the paprika, pepper and garlic. Whisk together. Heat over medium to high heat until hot.
  • Add grated Parmesan and whisk until melted.
  • Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won't be super thick.
  • Add the sauce to the pasta. Toss to coat. Add in the Broccoli and chicken and stir to combine.

Chicken Alfredo With Celery Recipe

Ingredients:

Meat
1 cup: Bacon, cooked and crumbled
3 cups: Chicken, cooked and shredded

Produce
2: Carrots
2: Celery, ribs
1 tbsp: Chives, fresh
1/2: Onion

Canned goods
1: (284ml/10.5oz) can cream of chicken soup
6 cups: Chicken broth

Pasta & grains
2 cups: Spaghetti

Baking & spices
1: (28g/1oz) packet ranch seasoning mix
1/2 tsp: Pepper
1 tsp: Salt

Dairy
1: (250ml/8oz) package cream cheese
1 cup: Cheddar cheese
1 cup: Cream

Instructions:

  • Add chicken, cream of chicken soup, chicken broth, cream, carrots, celery, onion, bacon, cream cheese, Ranch seasoning, salt and pepper to a large pot. Bring to a boil on medium high heat.
  • Reduce heat to low and simmer for 25 minutes. Increase the heat to medium high and add spaghetti noodles. Cook for 9 to 11 minutes, or until noodles are done.
  • Stir in cheddar cheese. Sprinkle with chives. Serve hot.
chicken-alfredo-spaghetti-recipes-for-dinner

Low Fat Alfredo Sauce Recipe

Ingredients:

Produce
1: Garlic clive

Baking & spices
1/4 tsp: Black pepper
3 tbsp: Flour
1/2 tsp: Italian seasoning

Dairy
1 tbsp: Butter
4 oz: Cream cheese
1/2 cup: Parmesan cheese
3/4 cup: Skim milk

Other
1/4 tsp: Tuscan blend

  • Instructions:
  • Cook pasta, drain, and set aside. Add butter and garlic to pan and cook until garlic becomes fragrant.
  • Add flour and wisk until flour begins to brown. Add a small amount of skim milk and wisk. Add remaining milk and wisk until lumps are gone.
  • Add seasonings and continue to stir until sauce begins to thicken. Add Parmesan cheese and stir until melted. Add cooked pasta to sauce and toss until well coated.

Chicken Alfredo With Parmesan Recipe

Ingredients:

Vegetarian

Produce
1/2 tsp: Garlic powder

Pasta & grains
1/2 lb: Fettuccine

Baking & spices
1 tbsp: Flour
1/2 tsp: Italian seasoning
1/2 tsp: Salt

Dairy
2 tbsp: Butter
2 oz: Cream cheese
2 cups: Milk
1/3 cup: Parmesan cheese

Instructions:

  • Bring a pot of water to a boil and cook pasta according to package instructions.
  • In a medium bowl, add milk, flour, salt, garlic and italian seasoning, whisk together.
  • Sauce Preparation: melt butter in sauce pan on medium heat.
  • Add in milk mixture. Bring to a low boil and simmer for 8-10 minutes while whisking. Sauce will become thickened when it coats the back of a spoon and then it is ready for the cheese.
  • Turn heat down and add parmesan and cream cheese. Whisk until completely combined. Serve with drained pasta.
chicken-alfredo-spaghetti-recipes-for-dinner

Chicken Alfredo With Mushrooms Recipe

Ingredients:

Produce
8 oz: Baby bella mushrooms
1/2 tsp: Garlic powder
1 cup: Spinach, fresh leaves

Canned goods
1/2 cup: Chicken broth

Pasta & grains
8 oz: Fettuccine noodles

Baking & spices
2 tbsp: All-purpose flour
1: Salt and pepper

Oils & vinegars
1 tbsp: Olive oil

Dairy
1/4 cup: Butter, salted
1 cup: Heavy cream
3/4 cup: Parmesan cheese

Instructions:

  • Cook the fettuccine noodles according to package directions, drain then set aside.
  • In a large skillet, heat the tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside.
  • Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.)
  • Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well.
  • Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper - to taste.
  • Stir in the spinach leaves and cook over low heat for 1 minute until it is starting to wilt.
  • Add the mushrooms and cooked fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.

Chicken Alfredo With Cashew Nuts Recipe

Ingredients:

Produce
1/2 tsp: Garlic powder
1/2 tsp: Onion powder
1: Parsley, Fresh or dried

Refrigerated
250 ml: Dairy-free milk, unsweetened

Chicken breast

Pasta & grains
400 g: Fettuccine or tagliatelle nests, dried

Baking & spices
1: Black pepper, Freshly ground
1/8 tsp: Nutmeg, ground
2 tbsp: Nutritional yeast flakes
1/8 tsp: Paprika, powder
1 generous pinch: Salt and pepper

Oils & vinegars
2 tbsp: Apple cider vinegar or white vinegar

Nuts & seeds
75 g: Cashews, raw

Other
null: (Optional) 1/2 tbsp marmite or miso paste

  • Instructions:
  • Soak the cashews overnight or boil for a few minutes in a small saucepan, to soften them.
  • Stir fry chicken with salt and pepper. Add to a blender, along with the rest of the sauce ingredients. Blend until smooth, adding more milk if needed. Cook the pasta according to the packet's instructions.
  • When the pasta is just about a minute away from being fully cooked, drain, return to the pan and mix in the sauce and the chicken. Heat gently for a couple of minutes to warm through, adding more milk if it gets too thick. To serve, season with extra black pepper and fresh or dried parsley.
chicken-alfredo-spaghetti-recipes-for-dinner

Chicken Alfredo With Sriracha Recipe

Ingredients:

Pasta: 8 ounces fettuccine
Produce: 1 pound chicken breast, cut into bite-sized pieces
Other: 4 tablespoons Sriracha
Spices: 2 cloves garlic, minced

Salt and pepper, to taste
1 tablespoon olive oil

Dairy: 2 cups heavy cream
1 cup shredded Parmesan
1 tablespoon dried parsley
Fresh parsley as garnish

Instructions:

  • Bring a pot of water to a boil and cook pasta according to package instructions.
  • In a medium bowl, add milk, flour, salt, garlic, siracha and italian seasoning, whisk together.
  • Sauce Preparation: melt butter in sauce pan on medium heat.
  • Add in milk mixture. Bring to a low boil and simmer for 8-10 minutes while whisking. Sauce will become thickened when it coats the back of a spoon and then it is ready for the cheese.
  • Turn heat down and add parmesan and cream cheese. Whisk until completely combined. Serve with drained pasta

Chicken Alfredo With Fettuccine Recipe

Ingredients:

Meat
1 lb: Chicken breast, boneless skinless

Produce
2 tsp: Garlic
1 tbsp: Parsley

Pasta & grains
8 oz: Fettuccine

Baking & spices
3/4 tsp: Black pepper
3 tsp: Kosher salt
1/8 tsp: Nutmeg
1/4 tsp: Paprika, sweet

Oils & vinegars
1 tbsp: Olive oil

Dairy
2 tbsp: Butter, unsalted
1 1/2 cup: Heavy cream
1 cup: Parmesan cheese, grated

Liquids
3 qt: Water

Instructions:

  • Cut each chicken breast in half lengthwise to create two cutlets, four total.
  • In a small bowl combine 1 teaspoon salt, ¼ teaspoon pepper, and paprika. Evenly season both sides of the chicken with the spice mixture.
  • Heat a large skillet over medium heat. Once the pan is hot, add the olive oil. Add the chicken and cook until the surface is browned, about 5 for 6 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
  • Transfer to a plate and cover with foil to keep warm. Wash and dry the pan to use for making the alfredo sauce.

Pasta

  • In a large pot, bring 3 quarts of water to a boil. Add 1 ½ teaspoon salt, stir to dissolve.
  • Add the pasta and cook until al dente, about 10 to 12 minutes. Heat a large skillet over medium-low heat. Add butter. Once melted, add garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic. Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, stir to combine. Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom of the pan to make sure the cream does not curdle.
  • Reduce the sauce to about 1 cup, 10 to 12 minutes. It should be slightly thickened and be able to coat the back of a spoon. Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add water or cream. Add 1 tablespoon at a time until you reach the desired consistency—season with salt and pepper to taste.

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