When life gets overwhelming and you want something filling without spending hours in the kitchen, chicken Alfredo pasta is my go-to. It looks fancy, but it’s secretly very forgiving. You can use any pasta you have -spaghetti is fine but for creamy pasta I do prefer rigatoni or some sort of macaroni because the sauce holds better. The Alfredo sauce clings to the ridges and even fills the hollow center, so every bite is creamy. With spaghetti, the sauce tends to slide off and pool at the bottom of the plate. It’s available at the local palengke and cheaper to buy by bulk too! It’s a good way to make Alfredo pasta look sosyal even if you’re just stretching a leftover lechon manok.
Sometimes I make it with plain chicken breast. Most times I think of Chicken Alfredo when we have leftover lechon manok from Sunday. I just shred it up and throw it into the sauce. The smoky, garlicky flavors of the lechon manok blend beautifully with Alfredo sauce and make the dish feel richer like a reinvention of leftovers instead of reheating the same thing.
The best part? It’s all one pot. Boil pasta, stir the sauce, toss everything together, and dinner is done.
Ingredients
- 2 cups chicken breast (diced) or shredded leftover lechon manok
- 300g rigatoni (or penne) pasta
- 1 cup frozen peas
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 tbsp oil
- 1 tsp salt (reduce if using lechon manok)
- ½ tsp black pepper
- Parmesan cheese, grated (for topping)
Homemade Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 ½ cups all-purpose cream (Nestlé, Angel, or similar)
- ½ cup fresh milk (evaporated milk works too)
- ½ cup grated quick-melt cheese or parmesan (or a mix)
- Salt and pepper to taste
Instructions
- Prepare ingredients.
- Cook pasta Bring salted water to a boil, add rigatoni, and cook until al dente. Drain and set aside.
- Prepare chicken Dice plain chicken breast, or shred leftover lechon manok. Remove bones, and chop skin finely if you want extra flavor.
- Make the sauce In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant (don’t burn it). Pour in the cream and milk. Stir and bring to a gentle simmer. Add grated cheese, mixing until smooth and creamy. Season with salt and pepper. Taste and adjust.
- Add chicken pieces and simmer for 3–5 minutes until warmed through.
- Stir in peas. They add sweetness and color, plus they sneak in some greens for the kids.
- Toss the pasta into the sauce until every piece is coated. Taste before adding salt—lechon manok already carries flavor.
- Spoon into bowls, top with Parmesan and parsley, and serve warm.
Notes
-
- Leftover lechon manok gives a smokier, more savory flavor than plain chicken breast.
- Add mushrooms or broccoli if you want extra vegetables.
- For more richness, stir in a splash of cream or butter before serving.
Why This Works for Moms
This recipe is flexible. Use whatever chicken you have—fresh, leftover, roasted, or lechon manok. It turns ordinary ingredients into a comforting meal without extra stress. My kids call this their “white pasta,” and it always disappears fast.
Sometimes, food doesn’t need to be complicated. It just needs to feed everyone well.
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