Chicken Alfredo Pasta

If you have left over roasted or cooked chicken pieces, this is a dish that can come together in less than 30 minutes. How wonderful, right? Recently I happened to watch an episode of The Pioneer Woman on Food Network and she was making a pasta Alfredo with chicken. Later that evening I was scratching my head thinking of what to make for dinner and then opened the freezer to see some roasted chicken pieces that I had stashed there from the week before. The Pioneer Woman’s Chicken Alfredo popped into my mind! Of course, I said and got a pot of water boiling.!

Before I give you the recipe though, I have to tell you the story about the roasted chicken. My 80 year old neighbor surprised me the other day when she called me to tell me that she was going to bring dinner for us. She is a loving and very friendly lady whom I really admire and like. Over the years we have had several chit-chat sessions mainly standing outside next to our driveway. When I had told her last month about my RA diagnosis, she had really empathized. Her mom had RA and so she knew what it was like. “And so I thought I can make it easier for you for at least 1 day” she told me when she brought over the dinner of a full roasted chicken, baked potatoes, boiled sweet corn and a large salad! She made it easier for me for the whole week actually since there was so much of everything! I was so touched by her kind gesture that I had tears in my eyes. I feel so grateful and blessed.

OK so back to the recipe.  I added some Kale and cherry tomatoes (just like the Pioneer Woman’s recipe) however for the sauce I added some flour so i could reduce the cheese and the cream. Turned out lip smacking delicious!

Chicken Alfredo Pasta



  • 5 cups pasta (I used bow tie but you could use any other)
  • 2 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 2 large cloves garlic, crushed
  • 1 cup heavy cream or whole milk (I used half cup cream and half cup milk)
  • 1 cup mozarella cheese
  • 1/2 cup parmesan cheese
  • 1/4 tsp red chilli flakes (optional)
  • 1/2 tsp black pepper powder
  • 1 tsp salt (or as needed)
  • parsley, finely chopped
  • Cooked chicken pieces, 2 cups
  • 1 cup chopped Kale or spinach
  • 1/2 cup chopped tomatoes


Heat a large pot of water. When it starts boiling, add the pasta and a pinch of salt and let cook for about 10 minutes (or per package instructions). Drain pasta and keep aside uncovered (or else it will continue to cook in the steam)

In a large sauce pan, melt the butter and then add the flour to it. Stir on low heat for about 2 minutes until the flour is cooked. Then add the crushed garlic and suate for another 30 seconds.

Next add the cream or milk and stir slowly till the milk warms up and the whole mixture begins to thicken. Add the two cheeses and stir to blend. Next add the red chili (if adding), black pepper and salt and parsley.

Add the chicken pieces and the greens and the tomato. Stir and cook for about 2 minutes on low heat until the vegetables get softened. (If mixture gets too thick, add a dash of milk). Now add the pasta and mix. Serve hot!







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