Chicken Alfredo Pasta

chicken alfredo pasta13Chicken Alfredo pasta is a rich creamy dish that my family loves so much. Each time I cook Chicken Alfredo my kid’s mouth water in anticipation as they can’t wait to dig into the rich creamy sauce that I pour over their pasta. By the way, my chicken Alfredo recipe is the westernized version, the one you see all over the internet.

The original Alfredo sauce recipe is made of just butter, tons of it and parmigiano. It is a simple dish that Italians do not consider it a recipe. Anyway, the man behind the infamous Alfredo sauce recipe is Alfredo di Lelio, a cook who invented the exciting dish in his restaurant in Rome. He supposedly concocted the dish when his wife has trouble eating during her pregnancy. If the story is true, the dish was created out of love.

Alfredo di Lelio restaurant is still operating and now run by his grandson. It is still a famous restaurant for it’s the home of the original Fettuccine all’ Alfredo. A dish made of egg fettuccine with butter and cheese, prepared with love.

Today, the Alfredo sauce recipe have been westernized and modernized to suit the taste of pasta lovers across the globe. There are now different alternative to the original Alfredo pasta dish that will keep you on your toes such as the chicken Alfredo and Shrimp Alfredo pasta. But before we explore the different Alfredo pasta dish serve in many restaurants, we will start with the basics of this pasta recipe that has captivated the world and stood the test of time. Below are the ingredients and instructions, along with the pictures of how to make Chicken Alfredo pasta.

Chicken Alfredo Recipe


  • Chicken
  • Pasta (fettuccine, spaghetti or any pasta)
  • Butter
  • Heavy Cream
  • Parmigiano
  • White Pepper
  • Salt
  • Cornstarch
  • Egg
  • Bread crumbs
  • Olive Oil
  • Chicken Stock
  • Basil


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In a large pot, cook the pasta in salted water until tender but firm to the touch. In other words, cook the pasta al dente. Just follow the package instructions.

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Now, get the butter and cornstarch to make a roux over low medium heat.

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Next, pour the chicken stock and continue stirring until well incorporated. Reduce heat.

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Add the parmigiano cheese then continue stirring until the cheese has evaporated and sauce start to thicken.

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Add the heavy cream then the mushroom, basil. Seasoned with salt and pepper to taste then simmer for 5 minutes. Remove from heat and pour the sauce over pasta.

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Topped with strips of chicken and served with garlic bread.

For the Chicken:

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Cut the chicken breast and make it thinner, using a mallet flattened the chicken. Sprinkle with salt, pepper and garlic powder.

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Coat the chicken with flour then dipped in a bowl of egg that has been beaten.

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Coat the chicken in bread crumbs and set aside for frying.
Fry the chicken in olive oil over medium heat until golden brown.

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Remove from the pan and slice into thin strips. Serve on top of the pasta with Alfredo sauce.