Pasta Alfredo con Pollo is a creamy chicken pasta dish that you can make in just 20 minutes. It’s made with tender chicken, soft pasta, and a rich cheese sauce. This is an easy recipe that gives you a warm and filling meal without much work.
Why We Love This Pasta Alfredo con Pollo Recipe
There’s something undeniably comforting about Alfredo sauce. It’s smooth, creamy, and brings just the right amount of richness to your meal. When you combine it with slices of chicken and soft pasta, you create a meal that’s both cozy and satisfying.
What sets this recipe apart is how easy it is to pull together. You only need one pan for the sauce and chicken, and the pasta boils in another pot. With a few simple steps, you transform humble ingredients into something that feels indulgent. It’s the kind of recipe you’ll want to come back to again and again, not only because of how good it tastes but because of how effortless it is.
Plus, it’s adaptable. You can swap the pasta type, use leftover chicken, or tweak the sauce thickness to your liking. It’s also kid-friendly and adult-approved, which makes it a favorite for weeknight meals, date nights, or last-minute gatherings.
Ingredients about Pasta Alfredo con Pollo
Here’s everything you’ll need to bring this dish to life. Each ingredient has a role in adding texture, flavor, or creaminess to your Alfredo pasta.
- 2 cups sliced chicken breasts (cut into 2-inch pieces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup milk
- 1 cup grated Parmesan or Romano cheese
- 8 oz fettuccine pasta (or any pasta of your choice)
How to Make Pasta Alfredo con Pollo Directions
You don’t need to be a professional chef to create this dish. Just follow these step-by-step directions, and you’ll have a steaming bowl of creamy pasta on your plate in no time.
Start by preparing your pasta. Fill a large pot with water and bring it to a boil. Add a generous pinch of salt, then toss in your pasta. Cook according to the package instructions—usually around 8–10 minutes—until it’s tender but still firm. Right before draining, remember to scoop out a small cup of the pasta water and set it aside. You might use this later to adjust the sauce consistency.
While the pasta cooks, heat a large pan over medium heat. Pour in the olive oil and let it warm up for about 30 seconds. Then, carefully place your sliced chicken breasts into the pan. Cook them for about 2–3 minutes on each side until the chicken is golden on the outside and fully cooked on the inside. Once done, transfer the chicken to a plate and keep it aside.
In the same pan, reduce the heat to low and add butter. Let it melt completely, blending with the remaining oil from the chicken. Now toss in the minced garlic. Sauté it gently for 2–3 minutes. You want the garlic to release its fragrance without burning.
Next, slowly pour in the milk. Stir constantly so the mixture heats evenly and doesn’t separate. Continue stirring for 3–4 minutes until everything is smooth and steamy. Gradually sprinkle in the grated cheese while stirring nonstop. As the cheese melts, the sauce will thicken. If it gets too thick too fast, add a splash of that reserved pasta water to loosen it up.
Now bring the cooked chicken back into the pan. Let it sit in the sauce for a minute or two, just enough to warm through. Keep your heat low during this step to avoid overcooking.
Finally, add your drained pasta straight into the pan. Stir everything gently to make sure every strand is coated in the Alfredo sauce. If the pasta looks dry, add a little more pasta water until the sauce reaches your ideal creaminess.
Serve immediately, and top with a sprinkle of chopped parsley for a fresh finish.
How to Serve Pasta Alfredo con Pollo
This pasta is best served hot, right off the stove. The sauce will be at its smoothest, and the cheese will melt gently across the pasta and chicken. Use shallow pasta bowls or wide plates to let the steam rise and keep the portion looking inviting.
For garnish, freshly chopped parsley adds a pop of color and a subtle freshness that balances the creamy sauce. A light dusting of extra cheese on top won’t hurt either.
You can serve this meal on its own or pair it with a light green salad, steamed vegetables, or warm garlic bread to create a more complete dinner spread. If you’re planning a cozy dinner night, this dish works beautifully with a flickering candle and a simple table setup.
This meal also holds its own when served for guests. It looks elegant, tastes rich, and feels like comfort food—ideal for occasions where you want something simple yet impressive.
Expert Tips: Pasta Alfredo con Pollo
- Cut your chicken evenly: Keeping the chicken pieces uniform helps them cook evenly and stay juicy.
- Use freshly grated cheese: Pre-shredded cheese often contains starches that prevent smooth melting. Fresh cheese creates a silkier sauce.
- Don’t skip the garlic: It adds depth and aroma to the Alfredo, lifting the richness with a sharp edge.
- Stir often: When making the sauce, constant stirring prevents the milk from separating or sticking to the pan.
- Save pasta water: This starchy liquid is gold—it helps loosen the sauce without watering it down.
- Keep the heat low: Once the sauce is in progress, avoid high heat. Too much heat can cause it to break or become grainy.
- Double the sauce for leftovers: If you plan on storing leftovers, make a little extra sauce to keep things moist when reheating.
How to Store Pasta Alfredo con Pollo
This dish is best enjoyed fresh, but you can store leftovers too. Let the pasta cool to room temperature before transferring it to an airtight container. It will stay good in the fridge for up to 3 days.
When reheating, add a small splash of milk or reserved pasta water before warming it in a pan over low heat. This brings the sauce back to life without becoming too thick or dry.
Avoid microwaving on high heat—it can cause the sauce to separate. Use a gentle, slow heat whenever possible for the best results.
Variation of Pasta Alfredo con Pollo
You can easily customize this dish to match your preferences or dietary needs. Here are a few ideas:
- Vegetarian Version: Skip the chicken altogether and add steamed broccoli, mushrooms, or peas instead. These mix beautifully with the Alfredo sauce.
- Spicy Kick: Add a pinch of red pepper flakes or stir in a touch of chili paste to give the sauce a little heat.
- Lighter Option: Use low-fat milk and reduce the cheese amount slightly. You can also use whole-wheat pasta or gluten-free varieties.
- Protein Swap: Try shrimp instead of chicken for a seafood Alfredo variation.
- Fresh Herbs: Add chopped basil, thyme, or oregano to the sauce for a more aromatic touch.
- Lemon Zest: Stir in a bit of lemon zest right before serving to add a light, citrusy flavor that cuts through the richness.
These twists make the dish feel new every time you cook it—without changing the simplicity of the original.
FAQ about Pasta Alfredo con Pollo
Can I use pre-cooked chicken in this recipe?
Yes, you can. Just slice and add it to the sauce in the final step, allowing it to warm through gently.
What kind of pasta works best with Alfredo sauce?
Fettuccine is traditional, but penne, linguine, or tagliatelle all work well. Just avoid thin noodles like angel hair, which may not hold the sauce as nicely.
Can I make Alfredo sauce without cheese?
Not really. The cheese is essential for the creamy texture and classic flavor. If you need a dairy-free version, you’ll need an alternative creamy base like blended cashews or non-dairy cheese.
How do I prevent the sauce from becoming too thick?
Keep some pasta water on hand. If the sauce tightens too much, just stir in a few spoonfuls until it loosens to your liking.
Can I freeze this pasta?
It’s not ideal. Cream-based sauces can separate after freezing. If you must freeze it, store in a freezer-safe container for up to 1 month and reheat gently with added milk or pasta water.
Why did my sauce separate?
This usually happens if the heat is too high or if the cheese was added too quickly. Keep your heat low and stir continuously as you add ingredients.
Is there a way to reduce calories in this recipe?
Yes, you can use less butter, opt for low-fat milk, or use less cheese. Adding vegetables can also stretch the dish without extra calories.
Pasta Alfredo con Pollo
Equipment
- Large Pot
- Large Pan
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Ingredients
- 2 cups sliced chicken breasts (cut into 2-inch pieces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup milk
- 1 cup grated Parmesan or Romano cheese
- 8 oz fettuccine pasta or any pasta of your choice
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- In a large pan, heat olive oil over medium heat. Add sliced chicken and cook for 2-3 minutes on each side until golden and cooked through. Remove chicken and set aside.
- Add butter to the same pan and let it melt, then add minced garlic. Sauté for 2-3 minutes until fragrant.
- Slowly pour in the milk, stirring constantly. Heat for 3-4 minutes until smooth. Gradually add cheese, stirring until melted and the sauce thickens.
- Return the chicken to the pan and let it warm in the sauce. Add the drained pasta and stir until well coated. Adjust the sauce consistency with reserved pasta water as needed.
- Serve hot, garnished with chopped parsley and additional cheese if desired.