Chicken Alfredo Pasta

Pasta is something I tend to make often. What attracts me to Pasta is mainly the convenience factor. It's easy to make and a minimum guarantee is there. After all, how can you go wrong with a pasta, there is nothing that you cant fix with a little butter and cheese, right ;)?

When I make it often, I dont go overboard with cheese and cream. I try my best to make it healthy without skimping on the flavour quotient. However I was feeling a bit indulgent and made this Chicken Alfredo Pasta. It's basically a very rich sauce made with cream and cheese. I've tried to tone down a bit by using milk and lesser quantity of cheese. If you love creamy rich pasta, then I'm sure this is for you.

Also, I thinks kids will love this. It's creamy buttery and not too spicy. Hope you get to try this soon.

For more chicken recipes, check out here and here. You can see more Pasta recipes here.

Here is the recipe…

Cook pasta as per package instructions and keep aside…

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In the same cooking pan, add more oil, if required. Add chopped onion and cook till it becomes soft, no need to brown. Add sliced mushroom , season with salt and pepper. Cook till the mushroom is done. Add minced garlic and chopped spring onion, cook for 2 mins…

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Add cooked chicken to this and mix well. Add chicken stock and bring to boil…

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Reduce flame to the lowest and add cream cheese and grated parmesan. Mix well. Cook till the cheese is melted and becomes a saucy consistency…

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Add hot milk and mix…

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Add pasta and chopped parsley. Gently combine everything. Simmer for 3-4 mins. Remove from fire…

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Please read the notes section before proceeding with the recipe.

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Chicken Alfredo Pasta

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Servings: 3 -4

Author: Maria Jose Martin

Ingredients

• ▢ 2 cups Pasta (I used macaroni pasta)
• ▢ 200 gms Chicken (boneless, sliced)
• ▢ 150 gms Mushroom
• ▢ 1 small Onion (chopped)
• ▢ 1/3 cup Chopped spring onion
• ▢ 2 tsp Minced garlic
• ▢ 2 tbsp Chopped parsley
• ▢ 1 cup Chicken stock (refer notes)
• ▢ 50 gms Cream cheese (I used 3 Kiri cheese cubes)
• ▢ 3/4 - 1 cup Parmesan cheese
• ▢ 3/4 -1 cup Hot Milk
• ▢ Salt
• ▢ Pepper
• ▢ Olive oil

Instructions

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  Cook pasta as per package instructions and keep aside.
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  Heat oil in a deep and wide pan. Add sliced chicken pieces, season with salt and pepper. Cook till chicken is done. Transfer to a plate. In the same cooking pan, add more oil, if required. Add chopped onion and cook till it becomes soft, no need to brown. Add sliced mushroom , season with salt and pepper. Cook till the mushroom is done. Add minced garlic and chopped spring onion, cook for 2 mins. Add cooked chicken to this and mix well.
• ▢
  Add chicken stock and bring to boil. Reduce flame to the lowest and add cream cheese and grated parmesan. Mix well. Cook till the cheese is melted and becomes a saucy consistency. Add hot milk and mix. Add pasta and chopped parsley. Gently combine everything. . Simmer for 3-4 mins. Remove from fire. While serving, add a handful of grated parmesan cheese.

Notes

I used homemade chicken stock cubesfor this recipe. You can use chicken taste maker or soup cubes instead. If using taste maker or cubes, use 2 cubes and add it to 1 cup of water and use in place of chicken stock. Keep in mind that the readymade soup cubes can be salty, so adjust the qty of salt accordingly.

For a veg version, you can skip chicken and use mushroom and spinach or broccoli and use veg stock instead.

It's better to serve this pasta immediately. However you can finish the preps earlier and do the assembling just before serving. Cook the pasta ahead and also the sauce part,till adding milk. Just before serving, add milk and pasta and serve immediately. If there is left over pasta, add a bit of milk while reheating.

You can increase or reduce the qty of cheese to suit your requirements. Also instead of cream cheese, you can add 1/4 - 1/3 cup of whipping cream.

Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

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