Chicken Alfredo Pasta with Garlic Bread

Prep Time: 15 minutes | Marinating Time: 15 to 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 5

This Chicken Alfredo Pasta with Garlic Bread Recipe is the kind of meal that feels like restaurant food but is actually very easy to make at home. Creamy alfredo sauce loaded with mushrooms and parmesan cheese coats every strand of fettuccine, topped with juicy pan fried seasoned chicken. Pair it with homemade garlic bread and you have a complete meal the whole family will love.

Whether you are cooking this for a special occasion or just want to level up your weeknight dinner, this recipe is straightforward and budget friendly. The garlic bread alone is worth making on its own and pairs perfectly with the rich and creamy pasta.

How to Cook Chicken Alfredo Pasta with Garlic Bread

Step 1: Season and Marinate the Chicken

-Season 2 pieces of chicken breast with paprika, Italian seasoning, cayenne pepper, garlic granulated, onion powder, black pepper, and salt. Mix until the chicken is fully coated and let it marinate for 15 to 30 minutes.

Step 2: Cook the Pasta

-While the chicken is marinating, bring 2 liters of water to a rolling boil. Once fully boiling, add 1/2 tablespoon of salt and 1 tablespoon of oil and stir. Add 300 grams of fettuccine pasta, stir, and cook for 10 minutes. Make sure to stir the pasta regularly while cooking to prevent it from sticking together, especially fettuccine which tends to clump. Before draining, scoop out 1/2 cup of pasta water and set it aside for the sauce, then drain the pasta and set aside.

Step 3: Prepare the Garlic Butter

-In a bowl, add 100 grams of room temperature butter. Grate 10 cloves of garlic directly into the bowl using a fine grater so the garlic is not too visible. Add 1/2 tablespoon of parsley, a pinch of salt, black pepper, and a small amount of sugar. Mix until everything is fully combined.

Step 4: Make the Garlic Bread

-Spread the garlic butter mixture evenly on the bread. Bake at 180 degrees Celsius for 3 to 5 minutes in an oven, air fryer, or toaster until golden. Keep an eye on it since higher temperatures and longer cooking times will brown the bread much faster.

Step 5: Pan Fry the Chicken

-In a pan, add olive oil and pan fry the marinated chicken for 3 to 4 minutes per side until fully cooked and golden brown. Remove from the pan and set aside, then slice the chicken into strips for the topping.

Step 6: Sauté the Garlic and Onion

-Using the same pan, add 2 tablespoons of butter. Sauté 5 cloves of garlic until fragrant then add 1 piece of white onion and cook until softened.

Step 7: Add the Mushroom

-Add 1 can of mixed mushroom and sauté for 2 to 3 minutes until the mushrooms are cooked through.

Step 8: Add the Cream and Cheese

-Add 2 packs of all purpose cream and let it simmer. Once simmering, add 1/2 cup of parmesan cheese, 1/2 chicken cube, and 1/2 cup of the reserved pasta water. Let the sauce come to a boil then reduce to low heat. Always cook the sauce on low heat to prevent burning, especially if you are not using a non-stick pan.

Step 9: Add Chicken and Season

-Once the sauce is bubbling, add half of the sliced chicken into the sauce and season with black pepper. Add salt only if needed and stir.

Step 10: Add Pasta and Plate

-Add the cooked pasta to the sauce and toss until every strand is fully coated. Transfer to a plate and top with the remaining sliced chicken and a sprinkle of parsley. Serve hot with the garlic bread on the side.

Beginner Troubleshooting Guide

Problem 1: The fettuccine pasta is sticking together

Solution: Stir the pasta regularly while it is cooking, especially in the first few minutes. After draining, toss the pasta immediately into the sauce so it does not have time to clump together.

What caused it: Fettuccine tends to stick more than other pasta shapes. Not stirring while cooking and leaving the drained pasta sitting too long without sauce are the main causes.

Problem 2: The garlic bread is burning

Solution: Check the bread regularly and adjust the temperature and time. If using an air fryer, the bread cooks faster than in a regular oven so reduce the time.

What caused it: Higher temperatures and longer cooking times will brown the bread much faster. Always keep an eye on it especially for the last minute.

Problem 3: The alfredo sauce is burning at the bottom

Solution: Reduce the heat to low as soon as the cream starts to simmer and stir continuously. Do not walk away from the pan while the sauce is cooking.

What caused it: The sauce was cooked on too high a heat. This is especially common when not using a non-stick pan.

Problem 4: The sauce is too thick

Solution: Add a small amount of the reserved pasta water and stir until it loosens to the right consistency.

What caused it: The sauce simmered too long or not enough pasta water was added.

Problem 5: The sauce is too thin and watery

Solution: Keep simmering on low heat while stirring until it thickens. Adding more parmesan cheese also helps thicken the sauce.

What caused it: Too much pasta water was added or the cream was not simmered long enough.

Alternative Ingredients

-You can use baguette, pandesal, or any soft bread you have at home for the garlic bread.

-You can make the garlic bread using an oven, toaster, or pan if you do not have an air fryer.

-You can use spaghetti or penne pasta instead of fettuccine.

-You can use canned tuna instead of chicken breast for a more budget friendly version. Just drain the tuna well before adding it to the sauce.

Storage & Reheating

Refrigerator: Store leftover pasta in an airtight container for up to 2 days. Store leftover garlic bread separately so it does not get soggy.

Reheating: Reheat the pasta in a pan over low heat and add a small splash of water or cream to loosen the sauce, then stir until warm. Reheat the garlic bread in a toaster or air fryer for a few minutes to bring back the crunch. Avoid microwaving the garlic bread as it will turn soft.

Serving Suggestions

Serve the pasta hot on a plate topped with sliced chicken and a sprinkle of parsley. Place the garlic bread on the side. This dish is best eaten fresh while the pasta is still creamy and the garlic bread is still warm and crispy.

Print Recipe

5 from 1 vote

Chicken Alfredo Pasta with Garlic Bread

This Chicken Alfredo Pasta with Garlic Bread Recipe is the kind of meal that feels like restaurant food but is actually very easy to make at home.

Prep Time15 minutes mins

Cook Time30 minutes mins

Marinate Time30 minutes mins

Course: Pasta

Cuisine: Filipino

Keyword: chicken alfredo pasta

Servings: 5

Calories: 740kcal

Author: Rhose

Ingredients

• 2 Pieces Chicken Breast
• Paprika to taste
• Italian Seasoning to taste
• Cayenne Pepper to taste
• Garlic Granulated to taste
• Onion Powder to taste
• Black Pepper to taste
• Salt to taste
• 300 grams Fettuccine Pasta
• 2 Liters Water
• 1/2 Tablespoon Salt for boiling
• 1 Tablespoon Oil for boiling
• 2 Tablespoons Butter
• 5 Cloves Garlic
• 1 Piece White Onion
• 1 Can Mixed Mushroom
• 2 Packs All Purpose Cream
• 1/2 Cup Parmesan Cheese
• 1/2 Chicken Cube
• Black Pepper to taste
• Salt to taste
• Parsley for topping optional
• Bread any soft bread or baguette
• 100 grams Butter room temperature
• 10 Cloves Garlic grated
• Black Pepper to taste
• Small amount of Sugar

Instructions

• Season 2 pieces of chicken breast with paprika, Italian seasoning, cayenne pepper, garlic granulated, onion powder, black pepper, and salt. Mix until the chicken is fully coated and let it marinate for 15 to 30 minutes.
• While the chicken is marinating, bring 2 liters of water to a rolling boil. Once fully boiling, add 1/2 tablespoon of salt and 1 tablespoon of oil and stir. Add 300 grams of fettuccine pasta, stir, and cook for 10 minutes. Make sure to stir the pasta regularly while cooking to prevent it from sticking together, especially fettuccine which tends to clump. Before draining, scoop out 1/2 cup of pasta water and set it aside for the sauce. Drain the pasta and set aside.
• In a bowl, add 100 grams of room temperature butter. Grate 10 cloves of garlic directly into the bowl using a fine grater so the garlic is not too visible. Add 1/2 tablespoon of parsley, a pinch of salt, black pepper, and a small amount of sugar. Mix until everything is fully combined.
• Spread the garlic butter mixture evenly on the bread. Bake at 180 degrees Celsius for 3 to 5 minutes in an oven, air fryer, or toaster until golden. Keep an eye on it since higher temperatures and longer cooking times will brown the bread faster.
• In a pan, add olive oil and pan fry the marinated chicken for 3 to 4 minutes per side until fully cooked and golden brown. Remove from the pan and set aside. Slice the chicken into strips for the topping.
• Using the same pan, add 2 tablespoons of butter. Sauté 5 cloves of garlic until fragrant then add 1 piece of white onion and cook until softened.
• Add 1 can of mixed mushroom and sauté for 2 to 3 minutes until the mushrooms are cooked through.
• Add 2 packs of all purpose cream and let it simmer. Once simmering, add 1/2 cup of parmesan cheese, 1/2 chicken cube, and 1/2 cup of the reserved pasta water. Let the sauce come to a boil then reduce to low heat. Always cook the sauce on low heat to prevent burning, especially if you are not using a non-stick pan.
• Once the sauce is bubbling, add half of the sliced chicken into the sauce and season with black pepper. Add salt only if needed and stir.
• Add the cooked pasta to the sauce and toss until every strand is fully coated. Transfer to a plate and top with the remaining sliced chicken and a sprinkle of parsley. Serve hot with the garlic bread on the side.

Video

Nutrition

Serving: 350g | Calories: 740kcal | Carbohydrates: 65g | Protein: 32g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 680mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Calcium: 185mg | Iron: 2.5mg