Alfredo Chicken Pasta (White Sauce Chicken Pasta)
Watch the full recipe video for tips, tricks & that cheesy mozzarella stretch!
Alfredo Chicken Pasta
Creamy, garlicky, and loaded with cheese — this Alfredo Chicken Pasta is pure comfort food. Perfectly juicy chicken meets rich white sauce and pasta, creating that restaurant-style bite right in your kitchen.
Using olive oil for the chicken, milk + cream for the sauce, and mozzarella for the stringy effect — this recipe brings together authentic Italian technique with the cozy magic of home cooking.
🌿 Ingredients
- 250 g chicken breast (juliennes or bite-sized pieces)
- 1 tsp olive oil
- Salt to taste
- 1–1.5 tsp black pepper
- 120–140 g fusilli pasta
- 1 tbsp butter
- 5–6 garlic cloves (finely chopped)
- 1 tbsp all-purpose flour (maida)
- 1 cup milk
- 1 tsp oregano
- 1 tsp chili flakes
- 80 ml (1/3 cup) fresh cream
- 1/2 cup grated mozzarella cheese
- 1/2 cube processed cheese (optional, per serving)
🔥 Method
- Heat olive oil in a pan. Add chicken juliennes, season with salt and pepper, stir fry, cover and cook until tender and juicy. Keep aside.
- Cook pasta in boiling salted water until al dente. Reserve some starchy water and drain the rest.
- In another pan, heat butter. Add chopped garlic and sauté until fragrant and lightly golden.
- Add flour and stir until the raw smell goes away.
- Gradually whisk in milk on low flame to form a smooth white sauce. Add salt, oregano, and chili flakes.
- Stir in cream, then toss in the boiled pasta and chicken. Mix well. Add reserved pasta water if needed for creaminess.
- Add mozzarella cheese and mix until melted and stringy. Garnish with grated processed cheese if desired.
💡 Tips
- Do not add oil to pasta water; it prevents the sauce from coating well.
- Always add milk gradually on low heat to prevent splitting.
- Starchy pasta water is the secret to a creamy, glossy sauce.
- Mozzarella gives that restaurant-style cheese pull; processed cheese adds extra richness.