Easy Chicken Alfredo Pasta

Cream, tomatoes and shredded cheese make this easy chicken alfredo pasta dish warm and comforting. Garlic bread rounds it out nicely!

Easy Chicken Alfredo Pasta

Easy Chicken Alfredo Pasta

(Courtesy: Melissa Warren)  
Course Main Course
Servings 2
Calories 515 kcal


  • 3 oz boneless skinless chicken breast
  • 2 scallions
  • 1 tbsp butter
  • 1 clove garlic, minced (1 tsp)
  • 4 oz farfalle (bow tie) pasta
  •  ½ cup light cream
  • 1 tbsp flour
  • ½ Roma tomato, chopped
  • ¼ cup sharp cheddar, shredded


  • Cut chicken into 1” cubes and thinly slice scallions. 
  • Melt butter in a skillet over medium-high heat.  Add chicken, scallions and garlic.  Saute until no pink remains in the chicken, about 5 minutes.
  • Meanwhile, cook pasta according to package directions and drain.  Return pasta to the pan.
  • When chicken is fully cooked, turn the heat down to medium, add cream and bring to a simmer.  Sprinkle flour into cream, whisking constantly to thicken the sauce.
  • Add tomato and shredded cheese to cream sauce and heat until cheese is melted.
  • Pour chicken and sauce over pasta and toss to coat.
  • Hack:  Substitute your favorite cheese and/or pasta or use whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
Keyword alfredo, bowtie pasta, chicken, creamy chicken, easy meal, fast and easy, pasta, quick and easy, quick meal preparation

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Suggestion:  Serve with warm Italian herb focaccia bread!

Creamy Garlic Parmesan Chicken


Creamy Garlic Parmesan Chicken
Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken
(Courtesy:  Arty Garland)


½ lb skinless boneless chicken breast, cut into 3 strips

2 tbsp olive oil

1 cup sliced mushrooms

1 tbsp butter

1 garlic clove, minced (1 tsp)

1 tbsp flour

½ cup chicken bouillon

½ cup heavy cream

½ cup Parmesan, shredded

1 tsp garlic powder

½ tsp salt

½ tsp pepper

1 cup frozen spinach, thawed and squeezed dry

1 cup grape tomatoes


Heat olive oil over medium-high heat. Add chicken and brown on all sides. Remove from the pan.

Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.

Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly. Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.

Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.

Serve over hot egg noodles or rice, if desired.


3 servings, 450 calories per serving




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