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Augie Chicken Alfredo Pasta

Missing your Augustana Dining favorites? We'll be helping you bring a little taste of home, well... home!

We are in the working phase of having some of our dining staff share favorite Augie recipes with you.

Today we have our Chicken Alfredo Pasta recipe!


1 boneless, skinless chicken breast, about half a pound
2 c dry small pasta of your choice (rotini, penne, bowties)
2 T flour
2 T butter
2 t minced garlic (or 1 t garlic powder)
2 c milk
¾ c grated Parmesan cheese
Salt and pepper to taste
Dash of Augie Spirit!


1. Cut the chicken breast into strips and sauté in a large skillet with salt and pepper until cooked through and browned. Set aside.
2. Bring a large saucepan filled with salted water to a boil and stir in the dry pasta, cooking according to package directions. Drain and rinse with cold water.
3. In the same skillet you cooked the chicken in, melt butter over medium heat. Once butter is melted add the flour and stir in carefully until it darkens slightly. Add in the garlic. Slowly pour in the milk until it thickens, stirring gently and constantly. Add in the cheese and mix together, using more milk if it’s too thick. Put in more cheese if it’s not thick enough.
4. Mix in the chicken and the pasta, folding gently so it blends evenly and doesn’t splatter. Let it cook until it’s all heated through. Taste and adjust seasonings as you wish.

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