Pasta Alfredo con Pollo is a creamy pasta dish with chicken that is easy to make and tastes great. The sauce is made with butter, cheese, and garlic, which gives it a smooth and rich flavor. It’s a quick recipe that you can prepare for dinner any day of the week.
Why We Love This Pasta Alfredo con Pollo Recipe
You’ll love this recipe because it brings together familiar flavors in a smooth, creamy sauce that hugs every strand of pasta. The chicken adds a nice protein boost, turning the dish into a full, hearty meal. It’s also versatile—you can use fettuccine or any pasta you prefer, and the sauce comes together quickly on the stove without complicated steps. This recipe balances indulgence and ease perfectly, making it a favorite for anyone who enjoys rich but approachable Italian food.
Ingredients for Pasta Alfredo con Pollo
- 2 cups sliced chicken breasts (cut into 2-inch slices)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup milk
- 1 cup Parmesan or Romano cheese, grated
- 8 ounces fettuccine pasta (or your favorite pasta)
How to Make Pasta Alfredo con Pollo Directions
Start by cooking your pasta in boiling water according to the package instructions. Be sure to save a little pasta water before draining, as you might need it to adjust your sauce later.
While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Once hot, add the chicken slices. Cook them for about 2 to 3 minutes on each side until they’re fully cooked through and lightly browned. When the chicken is done, take it out and set it aside.
In the same pan, add the butter and let it melt completely over low heat. Stir in the minced garlic and sauté for 2 to 3 minutes until fragrant but not browned.
Next, pour in the milk, stirring frequently to prevent separation. Let it warm up gently for 3 to 4 minutes.
Gradually sprinkle in the cheese while stirring constantly. Keep stirring until the sauce thickens to a creamy consistency.
Return the cooked chicken to the pan and allow it to heat through in the sauce, keeping the stove on low.
Add the drained pasta to the pan and toss everything together. If the sauce feels too thick or dry, add a bit of the reserved pasta water to loosen it up. Stir well so the pasta and chicken are coated evenly.
Serve your Pasta Alfredo con Pollo warm. For a fresh finish, sprinkle some chopped parsley on top.
How to Serve Pasta Alfredo con Pollo
Serving this dish is straightforward but makes a big difference in the experience. Plate the pasta generously with a good amount of chicken on top or mixed through. You can add a light sprinkle of fresh herbs like parsley to brighten the look and flavor. Pair it with a simple green salad or steamed vegetables to balance the richness of the sauce. If you want a little extra texture, some toasted breadcrumbs sprinkled over the top can add a satisfying crunch. This dish is best enjoyed right away while the sauce is still silky and warm.
Expert Tips: Pasta Alfredo con Pollo
To keep your Alfredo sauce smooth, make sure to add the cheese slowly and stir constantly. This prevents clumping and ensures a creamy texture.
If you want to reduce calories without losing too much creaminess, try using half milk and half reserved pasta water in your sauce. This trick keeps the sauce lighter but still delicious.
Be careful not to overcook your chicken. Slicing it evenly and cooking it just until done keeps the meat tender and juicy.
If the sauce thickens too much as it sits, reheat gently and stir in more reserved pasta water to restore that lovely creamy consistency.
Don’t forget the garlic—fresh minced garlic really makes a difference in flavor compared to powders or pre-minced versions.
How to Store Pasta Alfredo con Pollo
If you have leftovers, place them in an airtight container and refrigerate. The pasta and sauce will keep well for up to 3 days.
When reheating, do so gently on the stove or in the microwave with a splash of water or milk to prevent the sauce from drying out or becoming too thick.
Avoid freezing if possible, as Alfredo sauce tends to separate and lose its creamy texture after thawing.
For best taste, enjoy your stored pasta within a few days of making it.
Variations of Pasta Alfredo con Pollo
You can swap the chicken for shrimp or even tofu if you want to try a different protein.
Try adding steamed broccoli or sautéed mushrooms to the dish for more texture and nutrition.
Experiment with different cheeses like Asiago or a mild mozzarella to change the flavor profile slightly.
For a spicier kick, add crushed red pepper flakes when sautéing the garlic.
To lighten the dish, replace the butter with olive oil and use skim milk instead of whole milk.
Frequently Asked Questions about Pasta Alfredo con Pollo
What pasta works best for Alfredo con Pollo?
Fettuccine is the traditional choice because its flat ribbons hold the creamy sauce well. However, you can use other pasta shapes like linguine, penne, or even spaghetti based on your preference.
Can I prepare this recipe ahead of time?
Yes, you can cook the chicken and make the sauce separately, then combine them with freshly cooked pasta when ready to serve. This is helpful for quick meal prep.
How do I prevent the Alfredo sauce from breaking or separating?
Make sure to cook the sauce over low heat and stir constantly when adding the cheese. Avoid boiling the sauce after the cheese has been added.
Is it possible to make a vegetarian version of this dish?
Absolutely! Simply omit the chicken and consider adding extra vegetables like mushrooms or spinach for substance.
Can I use lactose-free or plant-based milk alternatives?
You can, but it may affect the creaminess of the sauce. Using full-fat coconut milk or cashew milk can help keep a rich texture.
How do I keep the sauce creamy when reheating leftovers?
Add a little milk or reserved pasta water and warm gently over low heat, stirring frequently to maintain smoothness.
Pasta Alfredo con Pollo
Equipment
- Large Pot
- Frying Pan
Ingredients
- 2 cups sliced chicken breasts (cut into 2-inch slices)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 cup milk
- 1 cup Parmesan or Romano cheese (grated)
- 8 oz fettuccine pasta (or your favorite pasta)
Instructions
- Cook the pasta in boiling water according to package instructions. Reserve some pasta water, then drain.
- Heat olive oil in a large frying pan over medium heat. Add chicken slices and cook for 2-3 minutes on each side until fully cooked and lightly browned. Remove and set aside.
- In the same pan, melt the butter over low heat. Stir in the minced garlic and sauté for 2-3 minutes until fragrant.
- Pour in the milk, stirring frequently for 3-4 minutes to warm it up.
- Gradually sprinkle in the cheese while stirring constantly until the sauce thickens to a creamy consistency.
- Return the cooked chicken to the pan and heat through. Add the drained pasta and toss to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Serve warm, garnished with chopped parsley if desired.
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