Creamy Chicken Alfredo Pastina Recipe
Introduction
Chicken Alfredo Pastina is a cozy, creamy pasta dish that combines tender seasoned chicken with delicate, small-shaped pastina in a rich Alfredo sauce. It’s perfect for a comforting weeknight meal that’s both simple and satisfying.
Ingredients
- 1 large boneless, skinless chicken breast (or 2 smaller breasts)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 cup pastina (acini di pepe, stelline, or orzo works too)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 1 tsp Italian seasoning
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Step 1: In a pot, cook the pastina in salted water according to package instructions. Drain and set aside.
- Step 2: Season the chicken breast(s) evenly with garlic powder, Italian seasoning, paprika, salt, and black pepper.
- Step 3: Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook until golden brown on both sides and cooked through, about 6–8 minutes. Remove the chicken and set aside.
- Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Step 5: Stir in the heavy cream and season with Italian seasoning, salt, black pepper, and cayenne pepper if using. Add the grated Parmesan cheese and stir until the sauce is smooth and slightly thickened, about 3–5 minutes.
- Step 6: Add the cooked pastina to the Alfredo sauce and stir well to coat evenly. Let it simmer on low heat for 2 minutes until creamy and heated through.
- Step 7: Slice or leave the chicken whole, then place it on top of the creamy pastina.
- Step 8: Garnish with extra Parmesan and a sprinkle of chopped parsley. Serve warm and enjoy!
Tips & Variations
- For extra flavor, marinate the chicken in a bit of olive oil and herbs for 30 minutes before cooking.
- Substitute pastina with orzo or small elbow macaroni if you prefer larger pasta shapes.
- Add steamed broccoli or peas for a pop of color and added nutrition.
- If you like a spicier kick, increase the cayenne pepper slightly or add crushed red pepper flakes.
Storage
Store leftover Chicken Alfredo Pastina in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of cream or milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of pastina?
Yes, small pasta shapes like orzo, stelline, or small shells work well and will absorb the sauce similarly.
Is it possible to make this dish dairy-free?
You can substitute the heavy cream with coconut milk or a dairy-free cream alternative and use nutritional yeast instead of Parmesan cheese for a dairy-free version.
Print
Creamy Chicken Alfredo Pastina Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Chicken Alfredo Pastina recipe offers a comforting and creamy pasta dish featuring tender pan-seared chicken breast served over small pasta pearls cooked in a rich, garlicky Alfredo sauce. Enhanced with Parmesan cheese and a touch of seasoning, this easy stovetop meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1 large boneless, skinless chicken breast (or 2 small breasts)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Pastina Alfredo Sauce:
- 1 cup pastina (acini di pepe, stelline, or orzo can be used)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 1 tsp Italian seasoning
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the Pastina: In a separate pot, bring salted water to a boil and cook the pastina according to package instructions until al dente. Drain and set aside to prepare the sauce and chicken.
- Season the Chicken: Pat the chicken dry and season evenly on both sides with garlic powder, Italian seasoning, paprika, salt, and black pepper.
- Pan-Sear the Chicken: Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 6 to 8 minutes total, flipping once, until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for approximately 1 minute until fragrant but not browned.
- Add Cream and Cheese: Pour in the heavy cream, then season with Italian seasoning, salt, black pepper, and cayenne pepper if using. Stir in the grated Parmesan cheese and cook the sauce, stirring occasionally until smooth and slightly thickened, about 3 to 5 minutes.
- Combine Pasta and Sauce: Add the cooked pastina to the Alfredo sauce in the skillet. Stir gently to coat all the pasta evenly with the creamy sauce. Let it simmer on low heat for 2 minutes to meld the flavors and heat through.
- Serve: Slice or leave the chicken whole, then place on top of the creamy pastina. Garnish with additional Parmesan cheese and a sprinkle of chopped parsley. Serve warm for a delicious, comforting meal.
Notes
- You can substitute pastina with acini di pepe, stelline, or small orzo pasta, adjusting cooking time as needed.
- For a spicier kick, include the optional cayenne pepper to the sauce or sprinkle extra on top.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Leftovers can be refrigerated and gently reheated on the stovetop with a splash of cream or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken Alfredo, Pastina, Creamy Pasta, Easy Dinner, Italian Recipe
