Chicken Alfredo over Pasta

Chicken Alfredo over Pasta

Creamy homemade white alfredo sauce seasoned with garlic, onions, and herbs, served with chicken chunks over pasta


6 servings


8-12 oz pasta (rotini, fettuccini, linguini, or vermicelli)
2 garlic cloves, minced
1/2 onion, chopped*
2 T oil
3 T flour
1 T cornstarch
1/4 t salt
1/4 t pepper
1/4 t dried basil
1/4 t parsley
2 1/2 c milk
8 oz cream cheese, cubed
1/4 c grated Parmesan cheese
1 c diced fully-cooked chicken pieces


1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, saute garlic and onion in oil. When onions are translucent, add 1 1/2 cups of the milk and bring to a boil.

3. In small bowl, whisk together the flour, cornstarch, salt, pepper, basil, parsley and the remaining 1 cup of the milk.

4. Gradually stir milk and flour mixture into the hot skillet. Boil and stir for 2 minutes or until thickened.

5. Reduce heat and add cream cheese and Parmesan cheese, stirring until smooth. Add meat if desired; heat through.

6. Drain pasta, add to sauce, and toss to coat. Add additional pepper and salt to taste.

Additional Notes: 

*For a completely smooth alfredo sauce, use about 1/2 teaspoon onion powder in place of the chopped onion.

Preparation Time: 

30 minutes or less

Tammy's Review: 

I really like this homemade sauce recipe. I even like it without the chicken (just on pasta)! It has a great flavor, and is much healthier than the store canned alfredo sauce. I use this alfredo sauce recipe in my white chicken lasagna. The sauce freezes well, so I usually make a fairly large batch and freeze some in 2-cup containers for lasagna or chicken alfredo. Yum! My rating: 9/10


Please see the recipe above for my complete review! Thanks! ~Tammy


We had this for supper tonight. I really liked the fact that it was quick and easy to make (I had the cooked chicken in the freezer ready to go), but it seemed a bit bland. I used Parm Plus (parmesan cheese with other Italian seasonings) in place of the grated parmesan cheese and added some lemon pepper seasoning, so that helped.


I came on this site yesterday to print out the granola recipe and wandered over here. At the sight of this recipe I had an instant craving for chicken alfredo that would not subside! So any other plans for dinner quickly were abandoned and I made this.:-D

I used pan friend chicken thigh fillets for the chicken and served it over "vegeroni" fettucine, which added some nice color.

I thought the flavor was perfect. I probably added more basil than it called for because I wasn't measuring, though.

It did seem to take awhile for the sauce to get smooth and I ended up whisking it a bit to make that happen. Since it's not a dish that I think is as good reheated as it is fresh it isn't something that I would make often but for a treat it is delicious!


I made this last night for dinner and instead of chicken, I used some of the leftover cubed ham from Easter. It was excellent and very well received by my family!

I will definately make again with chicken as that is my husbands favorite!


I made this for dinner last week and was so pleased with it I wanted to be sure to write a review :-). I was a bit stumped at what to make for dinner, since I was low on groceries. As I pondered what I had on hand I decided to make Chicken Alfredo. This was simple and easy to assemble and turned out wonderfully. I was out of cream cheese, but the sauce was still thick and creamy. I added cooked broccoli florets at the end, and served it with garlic bread. All in all it was a tasty meal. My husband is not a big pasta fan, but he liked this! This will replace the Alfredo recipe that I USED to use! -)


I'm not sure what I did but my sauce came out really thick. I think I may have left it on too long. I added freshly ground pepper, extra parsley and mozza. cheese. We loved it (despite the thickness)! I reheated it tonight and added milk and it was perfect. Much easier and tastier than another recipe I've tried with heavy cream. Yum, yum, YUM! Anyway, I served it over fettuccini and used the leftover oven roasted chicken in the sauce. Thank you, again!


This is so easy to make and much better than the jar stuff. The ½ cup of fresh parmesan is plenty for this recipe. My sauce was really thick. I added another ½ cup of milk to the sauce. So to each their own thickness! :)Thanks for another great one!


I had some cream cheese I needed to use up, so I decided to try this recipe. I used about 10 oz. of penne noodles and had a lot of sauce (at least 1 1/2 cups) left over once the noodles were all coated. I thought the sauce was good--I liked the consistency--but I put in twice as much parmesan and probably three times as much salt as the recipe called for, and it still didn't seem salty enough. I will make this recipe again, but I will keep in mind that I need to add more salt.


I loved the texture, but I found this to be a bit on the bland side. I added extra seasoning, which made it a 9 in my book. I used 2 tsp onion powder (instead of the 1/2 tsp suggested as a substitute) and doubled the parsley and basil. I used a full 13.25 oz box of WW pasta, and had more than enough sauce. I used the amount of chicken called for, but it is light on the chicken for chicken alfredo, and the amount could easily be doubled if desired.


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