Description

This Chicken Alfredo Pasta with Pearl Onions recipe features tender baked chicken breast, creamy homemade Alfredo sauce, and luscious creamed pearl onions with broccoli, all combined with perfectly cooked pasta for a comforting and flavorful meal.

Ingredients

Scale

Full Recipe Ingredients

16 oz pasta of your choice (fettuccini is traditional, rigatoni used here)
1 (14 oz) package frozen pearl onions
1 (10-12 oz) package frozen broccoli
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups 2% milk
2 cups heavy whipping cream
2/3 cup chicken broth
7 Tbsp butter
7 Tbsp flour
1 5/6 cup parmesan cheese
3 tsp minced garlic
1/4 tsp nutmeg
2 Tbsp light brown sugar
2 tsp italian seasoning
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried minced onion or onion powder
4 Tbsp chopped parsley
1/3 cup mayonnaise
~3 Tbsp lemon juice (large splash)
2 tsp and a dash of salt
1/2 tsp and a dash of pepper

Alfredo Sauce

1 1/2 cups heavy whipping cream
1 1/2 cups 2% milk
4 1/2 Tbsp butter
4 1/2 Tbsp flour
1 1/3 cup parmesan cheese
3 tsp minced garlic
A dash of pepper

Creamy Pearl Onions

1 (14 oz) package frozen pearl onions
1 (10-12 oz) package frozen broccoli
2 1/2 Tbsp butter
2 1/2 Tbsp flour
2/3 cup chicken broth
1/2 cup heavy whipping cream
1/2 cup parmesan cheese
1/4 tsp nutmeg

Baked Chicken Breast

1 1/2 pounds boneless, skinless chicken breasts
2 Tbsp light brown sugar
2 tsp salt
2 tsp italian seasoning
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried minced onion or onion powder
1/2 tsp pepper
4 Tbsp chopped parsley
1/3 cup mayonnaise
~3 Tbsp lemon juice (large splash)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Alfredo Sauce: Melt 4 1/2 Tbsp butter in a medium saucepan over medium heat. Gradually whisk in 4 1/2 Tbsp flour until a yellow paste forms. Slowly add 1 1/2 cups milk and 1 1/2 cups heavy cream while whisking to avoid lumps. Heat the mixture for 3-5 minutes, allowing it to thicken as it reduces. Add parmesan cheese in 1/3 cup increments, stirring well after each addition until sauce is smooth and creamy. Stir in minced garlic and a dash of pepper. Keep warm.
Make Creamy Pearl Onions: Preheat oven to 375°F and grease an 8×8 inch baking dish. Boil water in a large pot; add frozen pearl onions and broccoli, simmering for 5-8 minutes until tender. Melt 2 1/2 Tbsp butter in a saucepan over medium heat. Whisk in 2 1/2 Tbsp flour to form a paste. Gradually whisk in 1/2 cup heavy cream, stirring until smooth. Sprinkle in nutmeg and stir. Add 1/4 cup parmesan cheese and stir until incorporated. Drain vegetables and add them to the sauce, mixing well. Transfer contents to the prepared baking dish, sprinkle remaining 1/4 cup parmesan on top, and bake for 25-30 minutes until golden on top.
Bake Chicken Breast: Preheat oven to 375°F. Dice chicken breasts into 1/2-3/4 inch cubes. In an 8×8 inch baking dish, combine brown sugar, salt, italian seasoning, smoked paprika, garlic powder, minced onion, pepper, parsley, mayonnaise, and lemon juice to form a seasoning mixture. Toss chicken cubes in this mixture until well coated. Bake for 20-30 minutes or until internal temperature reaches 165°F.
Cook Pasta: Boil a large pot of salted water. Add pasta and cook until al dente according to package instructions. Drain pasta and return it to the pot.
Combine and Serve: Pour Alfredo sauce over the cooked pasta and fold gently to coat. Add the baked chicken and creamy pearl onion mixture, carefully scraping them out of their baking dishes. Fold everything together evenly. Serve warm and enjoy your hearty Chicken Alfredo Pasta with Pearl Onions.

Notes

You may add a small can of mushroom pieces and stems to the pearl onion and broccoli mixture for extra flavor.
Adjust the amount of garlic in the Alfredo sauce to your taste preference.
Use fettuccini pasta if you want a more traditional Alfredo experience.
Ensure chicken is cooked to an internal temperature of 165°F for food safety.
For a richer sauce, reduce the cream and milk mixture longer before adding cheese.