Chicken Alfredo Pastina Recipe

Introduction

Chicken Alfredo Pastina is a creamy, comforting dish that combines tender chicken breast with delicate, tiny pasta perfect for weeknight dinners. This recipe is simple to make yet full of rich flavors that everyone will love.

Ingredients

• 1 large boneless, skinless chicken breast (or 2 smaller ones)
• 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

1. Step 1: Cook the pastina in salted water according to the package instructions. Drain and set aside.
2. Step 2: Season the chicken breast with garlic powder, Italian seasoning, paprika, salt, and black pepper.
3. 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 from the skillet and set aside.
4. Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
5. Step 5: Stir in heavy cream, then season with Italian seasoning, salt, black pepper, and cayenne pepper if using. Add grated Parmesan cheese and stir until the sauce is smooth and slightly thickened, about 3–5 minutes.
6. Step 6: Add the cooked pastina to the Alfredo sauce. Stir well to coat evenly. Simmer on low for 2 minutes until creamy and heated through.
7. Step 7: Place the cooked chicken on top of the pastina. Garnish with extra Parmesan and a sprinkle of chopped parsley. Serve warm.

Tips & Variations

• For extra flavor, marinate the chicken in olive oil and herbs for 30 minutes before cooking.
• Swap pastina for orzo or small shells if you prefer a different tiny pasta shape.
• Add steamed broccoli or sautéed mushrooms to the sauce for added vegetables.
• Use half-and-half instead of heavy cream for a lighter sauce, though it will be less rich.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and texture. If using frozen, thaw completely before seasoning and cooking.

What can I substitute for pastina?

You can use other small pastas like orzo, acini di pepe, or stelline. These all hold the Alfredo sauce nicely and maintain a similar texture.

Chicken Alfredo Pastina Recipe

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★★★★★

4.8 from 105 reviews

This creamy and comforting Chicken Alfredo Pastina recipe features tender seasoned chicken breast served over tiny, delicate pastina pasta coated in a rich Parmesan Alfredo sauce. A quick and satisfying one-pan stovetop meal perfect for weeknights or cozy dinners.

• Author: Nethan
• Prep Time: 5 minutes
• Cook Time: 14 minutes
• Total Time: 19 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Chicken:

• 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

For the Pastina Alfredo:

• 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

1. 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 well and set aside.
2. Season the chicken: Pat the chicken breast dry and season both sides evenly with garlic powder, Italian seasoning, paprika, salt, and black pepper.
3. Sear the chicken: Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook for about 6–8 minutes, flipping halfway, until both sides are golden brown and the chicken is cooked through. Remove the chicken from the skillet and set aside.
4. Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and season with Italian seasoning, salt, pepper, and cayenne pepper if using.
5. Add Parmesan: Gradually add the grated Parmesan cheese while stirring continuously until the sauce is smooth and slightly thickened, about 3–5 minutes.
6. Combine pasta and sauce: Add the cooked pastina to the Alfredo sauce in the skillet. Stir well to coat the pasta evenly. Simmer on low heat for 2 minutes until creamy and heated through.
7. Serve: Slice the cooked chicken and place it on top of the creamy pastina Alfredo. Garnish with extra Parmesan cheese and chopped parsley. Serve warm and enjoy!

Notes

• Pastina can be substituted with orzo, acini di pepe, or stelline pasta varieties.
• The cayenne pepper is optional and can be omitted if you prefer a milder sauce.
• Use freshly grated Parmesan for best flavor and smooth sauce texture.
• Chicken breasts can be butterflied or sliced before cooking for quicker cooking time.
• For a lighter version, consider using half-and-half instead of heavy cream.

Keywords: Chicken Alfredo, Pastina Pasta, Creamy Pasta, Easy Dinner, One Pan Meal, Italian Pasta, Chicken Dinner