Creamy Chicken Alfredo Pasta Recipe

Marcia
Marcia Published November 10, 2020

How To Make Creamy Chicken Alfredo Pasta

Instead of using flour for this alfredo pasta recipe, we are going to make this dish thicker by using pumpkin puree. Read on and discover how.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Serves:

Ingredients

  • 1lbspacket penne pasta
  • 1cupreserved pasta water
  • 2tbsplight butter
  • 1onionsliced thinly
  • 2cloves garliccrushed or minced
  • 500gskinless chicken breast tenders cubed
  • 1 ¾ cups pumpkin pureecanned or fresh, steamed until soft
  • 2cupslow fat milk
  • 2cupsbroccoli florets
  • ½cup freshly grated parmesan cheese
  • 1tbspvegetable stock powder
  • Salt to season

Instructions

  1. Boil pasta in a large pot of salted water according to packet directions, until al dente.

  2. Heat a large pan over medium heat and add butter. As soon as it starts to fry and sizzle, add onion and cook until transparent.

  3. Add the garlic and fry until garlic becomes fragrant. Add the chicken and stir it through the onion and garlic.

  4. Cook until chicken changes in color. Add the pumpkin and milk, continuously stirring until it combines and begins to simmer and thicken.

  5. Add the broccoli and parmesan cheese, stock powder, and salt.

  6. Mix well and cook until chicken has cooked through and broccoli is cooked.

  7. Gently stir the pasta through the sauce and serve with extra Parmesan cheese!

Nutrition

  • Calories: 1170.37kcal
  • Fat: 56.26g
  • Saturated Fat: 29.53g
  • Monounsaturated Fat: 17.70g
  • Polyunsaturated Fat: 4.23g
  • Carbohydrates: 84.63g
  • Fiber: 4.90g
  • Sugar: 9.99g
  • Protein: 79.64g
  • Cholesterol: 144.30mg
  • Sodium: 2475.42mg
  • Calcium: 1926.15mg
  • Potassium: 804.62mg
  • Iron: 4.04mg
  • Vitamin A: 729.96µg
  • Vitamin C: 26.30mg
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