Chicken Alfredo Pasta


This authentic pasta recipe is primarily made with the lightest, yet the creamiest sauce. Cooked penne pasta is topped with Alfredo sauce that is made with a mixture of milk, cream, oregano, thyme and a favourite addition – mushrooms. All these ingredients mixed together call for a sweet and delicious sauce that contributes to the authenticity of the overall dish. If you’re confused what to cook for a special Friday night dinner, this recipe should be your go-to!

  • Medium
  • 2 person(s)
  • 35 Mins


    • Butter1 tbsp
    • Ginger1 – 2, chopped
    • Onion½ chopped
    • Chicken Boneless½ KG
    • Butter1 tsp
    • Mushrooms2 – 3, sliced
    • Milk250 grams
    • Cream1 cup
    • SaltTo taste
    • Black PepperTo taste
    • White Pepper½ tsp
    • Thyme½ tsp
    • Oregano½ tsp
    • Chicken Powder1 tsp
    • Black Olives4 – 5
    • Parsley¼ bunch, chopped


  • In a pan over medium-high heat, melt butter, then add garlic and onion, fry till translucent.
  • Then add boneless chicken and cook for 8 to 10 minutes or until chicken is fully cooked.
  • Remove from heat and set the chicken aside.
  • In the same pan over medium heat, melt butter and add the mushrooms. Cook until the mushrooms begin to soften.
  • Pour in the milk a little bit at a time, stirring well in between.
  • Then add cream and keep stirring, until fully incorporated and sauce begins to thicken.
  • Season with salt, black pepper, white pepper, thyme, oregano, and chicken powder, and stir well to incorporate.
  • Then add the chicken and mix well.
  • Put in black olives and parsley, and mix well.
  • Then add boiled penne pasta and mix well until fully incorporated.
  • Enjoy! Give us your feedback in the comments below.
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