18 Alfredo Pasta Recipes Beyond Basic Chicken Alfredo

The Alfredo is one of the most iconic Italian-American dishes because it's a simple formula that works: pasta, cream, parmesan. It's kid-friendly and easy to mod to taste, and here are 18 alfredos that beat out the chain restaurant.

Classic Chicken Alfredo

Chicken Alfredo is the type form. The sauce and the pasta can get gluey easily, so don't overdo it with the cream, and mix in parmesan at the end, off the heat.

Andrew Fowler

Classic Chicken Alfredo

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 8 oz dry fettuccine
• 1 tbsp fine salt for pasta water
• 1 lb boneless skinless chicken breast sliced horizontally into 1/2-inch cutlets
• 1/2 tsp fine salt for chicken
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3/4 cup heavy cream
• 1/4 cup whole milk
• 3/4 cup freshly finely grated Parmesan about 2 oz

Method

 

1. Cook fettuccine with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
2. Meanwhile, season chicken with its salt and pepper. Heat oil in large skillet; cook cutlets 4 to 5 minutes per side to at least 165°F. Rest on board.
3. Reduce to low; melt butter. Add cream and milk; gently simmer 2 minutes, scraping lightly browned bits.
4. Add pasta and 1/4 cup reserved water; toss 1 to 2 minutes until tender. Remove from heat; gradually add Parmesan, loosening with water if needed.
5. Slice rested chicken; serve over pasta while coating smooth and loose.

Restaurant-Style Fettuccine Alfredo

A little extra care makes for a more refined Alfredo. Instead of tossing in some garlic, this recipe uses a garlic-infused cream, as well as fresh fettuccine, for a softer, springier texture.

Andrew Fowler

Restaurant-Style Fettuccine Alfredo

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 12 oz fresh fettuccine
• 1 tbsp fine salt for pasta water
• 3 tbsp unsalted butter
• 1 garlic clove lightly crushed
• 1 cup heavy cream
• 3/4 cup freshly finely grated Parmesan about 2 oz
• 1/4 tsp fine salt for sauce
• 1/8 tsp white pepper

Method

 

1. Boil large pot of water with tablespoon salt. Melt butter with garlic in wide skillet over low 2 minutes without browning.
2. Add cream, sauce salt, and white pepper; very gently simmer 3 minutes. Discard garlic.
3. Cook fresh pasta according to package until just tender; reserve 1 cup water and drain. Add to warm skillet with 1/4 cup reserved water.
4. Remove from heat; toss while gradually adding Parmesan until smooth. Add water by tablespoon if needed; divide among warm bowls and serve immediately.

Shrimp Alfredo

Shrimp and cream are a classic pairing. I wouldn't do the shrimp for more than one minute a side — they turn into rubber bands awfully quickly.

Andrew Fowler

Shrimp Alfredo

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 8 oz dry linguine
• 1 tbsp fine salt for pasta water
• 1 lb large raw shrimp peeled, deveined and tails removed
• 1/4 tsp fine salt for shrimp
• 1/4 tsp black pepper
• 1 tsp olive oil
• 2 tbsp unsalted butter divided
• 2 garlic cloves finely minced
• 3/4 cup heavy cream
• 1/4 cup low-sodium seafood or chicken broth
• 1/2 tsp finely grated lemon zest
• 1/2 cup freshly finely grated Parmesan

Method

 

1. Cook linguine with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
2. Meanwhile, pat shrimp dry; season with their salt and pepper. Heat oil and 1 tablespoon butter in large skillet; cook shrimp 1 to 2 minutes per side until opaque and at least 145°F. Plate.
3. Lower heat; melt remaining butter. Stir garlic 30 seconds; add cream, broth, and zest. Gently simmer 2 minutes.
4. Add linguine and 1/4 cup reserved water; toss 1 to 2 minutes until tender. Remove from heat; gradually add Parmesan.
5. Return shrimp; toss just to warm. Add pasta water if needed; serve.

Cajun Chicken Alfredo

This is, at heart, just a normal chicken alfredo with a spice rub on the chicken. Resist the urge to add those same spices to the sauce; the contrast is the point.

Andrew Fowler

Cajun Chicken Alfredo

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 8 oz dry rigatoni
• 1 tbsp fine salt for pasta water
• 1 lb boneless skinless chicken thighs unfolded
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1/2 tsp fine salt for chicken
• 1/4 tsp black pepper
• 1 tbsp neutral oil
• 1 tbsp unsalted butter
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup freshly finely grated Parmesan

Method

 

1. Cook rigatoni with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
2. Meanwhile, rub thighs with paprika, garlic powder, onion powder, thyme, cayenne, chicken salt, and pepper. Heat oil in large skillet; cook 5 to 7 minutes per side until browned and at least 165°F. Rest on board.
3. Lower heat; melt butter. Add cream and milk; scrape browned spice bits and gently simmer 3 minutes.
4. Add pasta and 1/4 cup reserved water; toss 1 to 2 minutes. Remove from heat; add Parmesan and more water if needed for smooth coating.
5. Slice rested chicken; serve over pasta with sauce spooned around meat.

Chicken Alfredo Pasta Bake

I think heavy, creamy sauces actually work better in a pasta bake than in a stovetop pasta. The peas add a green touch here and keep everything bright.

Andrew Fowler

Chicken Alfredo Pasta Bake

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 12 oz dry penne
• 1 tbsp fine salt for pasta water
• 1 1/2 lbs boneless skinless chicken breast cut into 1-inch pieces
• 1 tbsp olive oil
• 3/4 tsp fine salt for chicken and sauce, divided
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup freshly finely grated Parmesan
• 1 cup frozen peas
• 4 oz mozzarella cheese grated

Method

 

1. Heat oven to 375°F. Cook penne with tablespoon salt to 2 minutes short of package time; drain.
2. Meanwhile, season chicken with 1/2 teaspoon salt and pepper. Heat oil in large skillet; cook chicken 7 to 8 minutes to at least 165°F. Plate.
3. Melt butter; whisk flour 1 minute. Gradually add milk and cream; gently simmer 3 minutes. Remove from heat; add Parmesan and remaining salt.
4. Fold in penne, chicken, and frozen peas. Transfer to deep 9-by-13-inch dish; add mozzarella and foil-cover.
5. Bake 25 minutes, then uncovered 5 to 8 minutes until bubbling and center 165°F. Rest 5 minutes.

Crockpot Chicken Alfredo

In this recipe, the crockpot makes a flavorful broth that acts as the base of the sauce. As with pretty much any crockpot recipe, save the dairy for the end.

Andrew Fowler

Crockpot Chicken Alfredo

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 15 minutes mins

Total Time 6 hours hrs 35 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 1/2 lbs boneless skinless chicken thighs
• 1 small leek white and light-green parts washed and finely sliced
• 4 garlic cloves lightly crushed
• 3/4 cup low-sodium chicken broth
• 3/4 tsp fine salt
• 1/4 tsp black pepper
• 3/4 cup heavy cream
• 2 oz cream cheese cubed
• 12 oz dry rotini
• 1 tbsp fine salt for pasta water
• 3/4 cup freshly finely grated Parmesan

Method

 

1. Put chicken, leek, garlic, broth, chicken salt, and pepper in 4-quart slow cooker. Cover; cook on low 6 hours until tender and at least 165°F.
2. Plate chicken; shred into large pieces. Add cream and cream cheese to hot liquid; cover and cook on high 15 minutes, stirring once until smooth.
3. Meanwhile, cook rotini with tablespoon salt until just tender. Reserve 1 cup pasta water; drain.
4. Turn cooker off; gradually add Parmesan. Fold in chicken and pasta.
5. Loosen with reserved water a few tablespoons at a time only if needed. Serve promptly while sauce coats rotini.

Broccoli Alfredo

When I was a vegetarian in my teens, broccoli pasta was a staple, and broccoli alfredo is a natural fit. Big chunks of broccoli soak up the cream sauce amazingly well.

Andrew Fowler

Broccoli Alfredo

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 8 oz dry fusilli
• 1 tbsp fine salt for pasta water
• 3 cups small broccoli florets with thinly sliced stems
• 2 tbsp unsalted butter
• 1 garlic clove finely minced
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2/3 cup freshly finely grated Parmesan
• 1/4 tsp fine salt for sauce
• 1/4 tsp black pepper

Method

 

1. Cook fusilli with tablespoon salt; add broccoli in last 3 minutes. Reserve 1 cup water; drain when pasta just tender and broccoli bright green.
2. Meanwhile, melt butter in large skillet over low; stir garlic 30 seconds. Add cream, milk, sauce salt, and pepper; gently simmer 2 minutes.
3. Remove from heat; gradually add Parmesan until smooth. Add pasta and broccoli with 1/4 cup reserved water.
4. Gently fold to coat pasta and broccoli, adding water by tablespoon if needed. Serve promptly.

Chicken Alfredo Lasagna

Alfredo makes perfect sense in a lasagna format; just sub out the marinara and go a bit easier on the ricotta. This recipe adds grilled zucchini as well, for both flavor and textural variation.

Andrew Fowler

Chicken Alfredo Lasagna

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Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 9 regular dried lasagna noodles about 8 oz
• 1 tbsp fine salt for noodle water
• 2 medium zucchini about 1 lb, sliced lengthwise 1/4 inch thick
• 2 tbsp olive oil divided
• 1 lb boneless skinless chicken breast cut into 1/2-inch pieces
• 1 tsp fine salt for chicken and vegetables, divided
• 1/4 tsp black pepper
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup freshly finely grated Parmesan
• 1 cup whole-milk ricotta
• 1 large egg
• 6 oz mozzarella cheese grated

Method

 

1. Heat oven to 425°F. Toss zucchini with 1 tablespoon oil and 1/4 teaspoon salt; roast on sheet 15 to 18 minutes until softened. Blot moisture; reduce oven to 375°F.
2. Meanwhile, cook noodles with tablespoon salt to 2 minutes short of package time; drain. Season chicken with remaining salt and pepper; skillet-cook in remaining oil 5 to 7 minutes to at least 165°F.
3. Melt butter in saucepan; whisk flour 1 minute. Gradually add milk and cream; simmer 4 minutes. Remove from heat; add Parmesan. Separately mix ricotta and egg.
4. Spread 3/4 cup sauce in 9-by-13-inch dish. Layer three noodles, half ricotta mixture, half chicken, half zucchini, one-third mozzarella, and 1 cup sauce. Repeat; finish with remaining noodles, sauce, and mozzarella.
5. Cover; bake 35 minutes, then uncovered 10 to 12 minutes until bubbling and center 165°F. Rest 15 minutes; cut eight portions.

Ricotta Alfredo Stuffed Shells

I think Alfredo can easily get too creamy, and ricotta helps dial it back a bit. In this recipe, the shells are both stuffed with and coated in an still incredibly rich ricotta alfredo.

Andrew Fowler

Ricotta Alfredo Stuffed Shells

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 18 jumbo pasta shells about 6 oz
• 1 tbsp fine salt for pasta water
• 1 1/2 cups whole-milk ricotta drained if watery
• 1 large egg
• 4 oz mozzarella cheese grated, divided
• 3/4 cup freshly finely grated Parmesan divided
• 1/2 tsp fine salt for filling and sauce, divided
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream

Method

 

1. Heat oven to 375°F. Cook shells with tablespoon salt to 2 minutes short of package time. Gently drain; separate on plate.
2. Mix ricotta, egg, 2 oz mozzarella, 1/4 cup Parmesan, 1/4 teaspoon salt, pepper, and nutmeg. Melt butter in saucepan; whisk flour 1 minute.
3. Gradually whisk in milk and cream; simmer 3 minutes. Remove from heat; add remaining Parmesan and salt. Spread 1/2 cup sauce in 9-by-13-inch dish.
4. Evenly fill shells; arrange open-side up. Spoon remaining sauce over and between; top with remaining mozzarella.
5. Cover; bake 25 minutes, then uncovered 5 to 8 minutes until bubbling and centers 165°F. Rest 5 minutes; serve three shells per person.

Steak Alfredo

Steak can provide just the same contrast as chicken can. Be sure to use a relatively low-fat steak, as something like a ribeye would just be too heavy.

Sausage Alfredo

As any biscuits and gravy fan knows, sausage goes great with cream. This recipe is very similar to the traditional Umbrian dish of pasta alla norcina, which also adds white wine, something that certainly wouldn't be a bad idea here.

Andrew Fowler

Sausage Alfredo

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 8 oz dry medium pasta shells
• 1 tbsp fine salt for pasta water
• 12 oz raw Italian pork sausage casings removed
• 1 tbsp unsalted butter
• 1 garlic clove minced
• 1/2 cup jarred roasted red pepper strips drained
• 3/4 cup heavy cream
• 1/4 cup whole milk
• 1/3 cup freshly finely grated Parmesan
• 1/4 tsp black pepper

Method

 

1. Cook shells with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
2. Meanwhile, brown sausage in large skillet 7 to 8 minutes, breaking small, to at least 160°F. Drain fat, leaving about 1 teaspoon.
3. Add butter and garlic; stir over low 30 seconds. Add peppers, cream, milk, and black pepper; gently simmer 2 minutes.
4. Add pasta and 1/4 cup reserved water; toss 1 to 2 minutes until tender. Remove from heat; gradually add Parmesan.
5. Loosen with pasta water if needed; serve with sausage and peppers distributed among shells.

Salmon Alfredo

Salmon, too, pairs very well with cream sauce, and it's a healthy option (if we ignore the creamy pasta, eep). Finish with a grating of lemon zest, and I'd personally chop up some scallions for garnish here as well.

Andrew Fowler

Salmon Alfredo

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 lb skinless salmon fillet cut into 4 portions
• 1 tsp olive oil
• 1/2 tsp fine salt for salmon
• 1/4 tsp black pepper
• 8 oz dry tagliatelle
• 1 tbsp fine salt for pasta water
• 2 tbsp unsalted butter
• 3/4 cup heavy cream
• 1/4 cup whole milk
• 1 tsp finely grated lemon zest
• 1/2 cup freshly finely grated Parmesan

Method

 

1. Heat oven to 400°F. Pat salmon dry; rub with oil, its salt, and pepper. Roast on lined sheet 10 to 15 minutes to 145°F in thickest center.
2. Meanwhile, cook tagliatelle with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
3. Melt butter in large skillet over low; add cream, milk, and zest. Gently simmer 2 minutes. Add pasta and 1/4 cup reserved water; toss 1 to 2 minutes until tender.
4. Remove from heat; gradually add Parmesan, loosening with water if needed. Rest salmon 2 minutes; flake portions into broad pieces.
5. Divide pasta among bowls; top with salmon. Spoon only a little sauce around fish to keep pieces intact.

Buffalo Chicken Alfredo

"Buffalo" is a bit of a stretch — this is really just a chicken Alfredo with a healthy squeeze of hot sauce. If you like hot sauce on mac and cheese, this is a natural next step.

Spinach Artichoke Alfredo

Most green vegetables go well in an Alfredo, and spinach and artichokes both make perfect sense. Be sure to squeeze both dry, or you'll end up with a bowl of gloop.

Alfredo Pizza Pasta

You don't need pasta to make an Alfredo, and I think the sauce might actually work better on a pizza. I'd probably use a leaner cold cut than pepperoni — I'll bet coppa would be amazing.

Roasted Garlic Parmesan Alfredo

If you want a mellower garlic flavor, a roasted garlic head works well in the sauce. While the profile is mellower, it is very garlicky, but in a roasted way rather than a sharp way.

Lighter Cream Cheese Alfredo

No matter how you slice it, this ain't health food. But a lighter Alfredo can be a pleasant change, and this cream cheese-based sauce shows how — I'd actually use a bit less milk and skip the cornstarch entirely myself.

Andrew Fowler

Lighter Cream Cheese Alfredo

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 8 oz dry whole-wheat linguine
• 1 tbsp fine salt for pasta water
• 1 cup frozen peas
• 1 1/4 cups 2% milk
• 1 tsp cornstarch
• 3 oz reduced-fat cream cheese cubed
• 1/4 tsp garlic powder
• 1/4 tsp fine salt for sauce
• 1/8 tsp black pepper
• 1/3 cup freshly finely grated Parmesan

Method

 

1. Cook linguine with tablespoon salt, adding peas in last 2 minutes. Reserve 1 cup water; drain when pasta just tender.
2. Meanwhile, whisk milk and cornstarch smooth in cold skillet. Add cream cheese, garlic powder, sauce salt, and pepper.
3. Warm over medium-low 4 to 5 minutes, whisking, until cheese melted and sauce gently simmering and lightly thickened. Lower heat if bubbling hard.
4. Remove from heat; gradually add Parmesan. Toss in pasta and peas, adding reserved water by tablespoon only as needed to loosen.
5. Serve promptly while light coating spreads easily along noodles.

One-Pot Alfredo Pasta

I haven't had much luck with true one-pot pastas myself, but they can be a fun experiment. Be careful, though, as this can turn to mush very quickly.