Go Back
+ servings

Rotini Chicken Alfredo Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Vanjo Merano


  • 1 pound Rotini cooked according to package instructions
  • 1 pound boneless chicken breasts diced
  • 1 1/2 cup fresh milk
  • 1  1/2 cup heavy whipping cream
  • 1/2 cup parmesan cheese shredded
  • 1/2 cup Romano cheese shredded
  • 6 egg yolks
  • 2 tablespoons butter melted
  • 1/2 teaspoon thyme
  • Salt and pepper to taste


  • Cook the rotini according to package instructions. Set aside.
  • Heat a saucepan or cooking pot and pour-in the milk then bring to a boil
  • Add the heavy whipping cream and stir then let boil.
  • Adjust the heat to low and add the Parmesan and Romano cheeses. Stir continuously until mixture becomes fine.
  • Whisk the egg yolks in a mixing bowl then add about 5 tablespoons of the milk and cheese mixture. Continue whisking until all the ingredients are distributed.
  • Add the remaining egg yolk mixture and stir until the texture is thick. Set Aside.
  • Heat a skillet and pour-in butter.
  • Sauté the chicken for 3 to 5 minutes or until the color turns light brown. Add thyme at the middle of the cooking time.
  • Pour-in the Alfredo sauce (this is the sauce that you made by following steps 2 to 6) and stir. Cook for a minute then turn off the heat and set aside.
  • Arrange the rotini in a serving plate and top with the Alfredo sauce and chicken.
  • Serve. Share and Enjoy!


Serving: 4g