Chicken Alfredo pasta


Chicken – 1/2 pound boneless cut into 1 inch cubes

Penne pasta – 1 (12 oz) box 

Alfredo sauce – 1 (15 oz) bottle 

Garlic – 3 cloves minced

Ginger garlic paste – 1/4th tsp 

Mushrooms – 1/2 lb cut into quarters 

Broccoli – 1 small cut into florets

Grape tomatoes – 10 cut into halves

Italian seasoning – 1/4 tsp

Pepper – 1/2 tsp divided

Red chilli flakes – 1/8 th tsp optional

Butter – 2 TBSPS

Oil – 2 tsps divided

Salt to taste

Parmesan Cheese – 1 cup

Serves 6


  • Cook the penne pasta with instructions on the box with oil (1tsp) & salt.
  • Drain the pasta & set aside.
  • Save 1 cup of pasta water for later.
  • Cook broccoli in the microwave for a couple of minutes & set aside.
  • Pan fry the chicken in oil (1tsp) till slightly brown adding salt, pepper Ginger garlic paste & set it aside.
  • Place butter into the same pan on medium. Add garlic to it & sauté it for a minute. ( do not let the garlic to burn or it will leave a bitter taste).
  • Add mushrooms to it and cook for a minute or two till the mushrooms ooze out water and are soft.
  • Add in the Alfredo sauce, pepper, red chilli flakes & Italian seasoning.
  • Cook for till the sauce bubbles and add half to 1 cup of the pasta water. (the sauce should not be very thick).
  • Add the pasta, broccoli, chicken & tomatoes & stir well.
  • Check for salt & add if required.
  • Turn off the flame& add  the cheese.
  • Serve hot.

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