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What Pasta Goes with Chicken Alfredo? (11 Kinds of Pasta)

You know what pairs perfectly with chicken alfredo?

Pasta.

Now, we know what you’re thinking: “But I already know that!”

And you’re right—you do.

But did you know that there are more than a dozen different types of pasta that go perfectly with chicken alfredo?

What Pasta Goes with Chicken Alfredo

We didn’t.

And neither did our team of researchers, who spent countless hours combing through the internet to find the best pasta options for chicken alfredo lovers everywhere.

So without further ado, here are 11 kinds of pasta that go with chicken alfredo!

What Pasta Goes with Chicken Alfredo?

There are many kinds of pasta that go well with chicken Alfredo. For example, you could try penne, fettuccine, rigatoni, or rotini. You could also experiment with different shapes and sizes of pasta. If you want a heartier dish, you could add in some vegetables like broccoli or spinach.

different kinds of pasta

Keep scrolling for more ideas!

1. Fettuccine

Fettuccine

Fettuccine is a pasta that’s best suited for chicken alfredo.

It’s a long, flat noodle that’s made with egg, flour, and water.

The thick texture of fettuccine makes it ideal for soaking up the creamy sauce in chicken alfredo.

It also has a mild flavor that pairs well with the buttery sauce.

Fettuccine is traditionally served with meatballs or sausage, but it can be used as a base for other sauces as well.

You can find fettuccine at your local grocery store or Italian restaurant!

2. Spaghetti

Spaghetti

Spaghetti is a type of pasta that’s long and thin.

It’s usually made from durum wheat flour and water, but can also include eggs and tomato paste.

Spaghetti is often used in Italian cuisine.

Spaghetti can be served with meatballs, as well as chicken alfredo, which is a dish that combines spaghetti with a creamy sauce made from cream, butter, garlic, Parmesan cheese, and chicken broth.

3. Angel hair pasta (capellini)

Angel Hair Pasta

Angel hair pasta is a type of pasta that goes with chicken alfredo.

It’s thin, like spaghetti but even thinner.

You can buy it in most grocery stores and it’s really easy to make.

  1. First, you’ll want to boil your water. The general rule is that you need two quarts of water for every pound of pasta, but I prefer to use less water because the pasta will absorb more of the sauce.
  2. Once your water is boiling and you have your sauce ready, add the angel hair pasta and cook according to package directions. The package will tell you how long to cook it—usually between 7-10 minutes depending on how al dente you like your pasta—and there are usually instructions on how much salt and oil to add as well (one teaspoon per quart of water is usually good).
  3. After cooking your angel hair pasta according to package instructions, drain it in a colander and then add it back into the pot with some butter or olive oil over medium heat until it’s nice and coated with sauce (this helps give it that “fried” flavor). Then add in some Parmesan cheese at the end for extra flavor!
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4. Linguine

Linguine

Linguine is a type of pasta that goes well with chicken alfredo.

It’s made from semolina flour, which is typically what you would use for making breads and pasta.

The name linguine comes from the Italian word for tongue, so it’s easy to see how this pasta got its name!

Linguine is a flat noodle, which means it has a curvy shape and can be cut into any length.

Because it’s so thick, linguine works great when paired with sauces like cheese (like in chicken alfredo) or tomato sauce.

To make your meal better, try adding some spinach to your chicken alfredo sauce.

You’ll get all the flavors of spinach without having to cook them separately—just throw them right into the sauce!

5. Rigatoni

Rigatoni

If you’re looking for a great pasta to pair with chicken alfredo, look no further than rigatoni.

Rigatoni is a medium-sized tube-shaped pasta that’s particularly good at holding onto sauce once it’s been cooked.

It’s also delicious when paired with meat or cheese—which means that it’s perfect for chicken alfredo!

To make your rigatoni extra tasty, try cooking it in a simple butter and garlic sauce instead of the classic butter and cream sauce most people use to make this dish.

The butter will give the pasta a rich flavor, while the garlic will add an extra zing to your meal.

6. Penne rigate (with ridges)

Penne rigate

This pasta is a popular choice for chicken alfredo.

It’s named after the ridges of its surface, which help to hold the sauce if it’s tossed or stirred instead of just poured on top.

Penne rigate is made in two different ways: either by extruding a dough through a die with alternating long and short ridges, or by flattening out and then cutting strips from a sheet of dough that has been rolled flat.

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Both methods produce penne rigate with ridges on one side only, and therefore have somewhat different textures.

The ones with the long-and-short pattern are generally chewier than those cut from sheets; however, both are good alternatives to spaghetti or linguine if you’re looking for something with more texture.

7. Campanelle (bell-shaped)

Campanelle

Campanelle (bell-shaped) pasta is a fun, unique shape that works great with chicken alfredo.

It’s also delicious on its own, and it adds a little flair to any dish.

This pasta is made from durum wheat semolina flour, which makes it a little more hearty than some other pastas.

It has an eggy flavor and a slightly chewy texture, so it’s perfect for dishes where you want something with substance but still light.

Campanelle pairs perfectly with chicken alfredo because of its size and shape.

The part of the pasta that sticks out above the sauce is perfectly shaped to hold sauce without getting soggy or falling apart, so you get all of the flavor without having to worry about getting messy while eating!

8. Fusilli (spirals)

Fusilli

Fusilli is a type of pasta that looks like little curly ribbons, but it’s actually not curly at all!

It’s a spiral shape, and it’s great for catching the sauce in your dish.

When you make chicken alfredo, it works especially well because the sauce goes in between each spiral and gets trapped there, so you get more of the delicious flavor with every bite.

It’s also fun to eat!

The spirals are thin enough that they don’t get clumpy when you bite into them—you can just slurp up every last bit of sauce in one go.

And if you’re feeling adventurous, try eating them with your fingers!

9. Penne lisce (smooth)

Penne lisce

Penne lisce is a great pasta to use when you’d like to make chicken alfredo, because it will complement the sauce and the chicken nicely.

The smooth texture of the penne will help keep the sauce from clumping up, which means you’ll get a nice even coating on each individual piece of penne.

10. Farfalle (bow-tie shaped)

Farfalle

Farfalle is a bow-tie shaped pasta (hence the name) that’s often served with Bolognese sauce or vegetable-based sauces, but it also works well with creamy sauces like chicken alfredo.

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To make this pasta dish even better, try topping it off with Parmesan cheese or even adding some bacon bits!

11. Orecchiette (little ears)

Orecchiette

Orecchiette, also known as little ears, are one of the most popular kinds of pasta in Italy.

They’re named for their shape—they’re almost like tiny little earrings!

They’re best eaten with thick sauces that can cling to their ridged surface, like alfredo sauce.

They can also be served with pesto or tomato sauce.

If you’re feeling adventurous, try tossing orecchiette with some fresh spinach, zucchini slices, and pine nuts for a healthy meal that’s sure to please everyone at your dinner table!

different kinds of pasta

What Pasta Goes with Chicken Alfredo? (11 Kinds of Pasta)

Deciding what type of pasta to use in your chicken alfredo can be a daunting task. There are so many options! But with a little know-how, you can make sure you're using the right kind of pasta for this delicious dish.
There are two main kinds of pastas: dry and fresh. Dry pastas are made by mixing flour and water together, rolling it out into sheets, then cutting it into shapes. Fresh pastas are made by combining flour with eggs and water, then rolling it out into sheets and cutting it into shapes.
Dry pastas are best suited for cream-based sauces because they have more starch than fresh pastas do. That means they'll absorb more sauce than fresh pasta would. That's why they're a popular choice when making sauces like Alfredo sauce and carbonara sauce—they'll soak up all that delicious flavor!
Fresh pastas are best suited for tomato-based sauces because their texture is firmer than dry pasta's texture, which means they won't get mushy when cooked in liquid-based sauces like marinara sauce or arrabbiata sauce (which means "angry").
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Pasta
Cuisine Italian
Servings 4 people
Calories 366 kcal

Ingredients
  

  • Fettuccine
  • Spaghetti
  • Angel hair pasta
  • Linguine
  • Rigatoni
  • Penne rigate
  • Campanelle
  • Fusilli
  • Penne lisce
  • Farfalle
  • Orecchiette

Instructions
 

  • Pick your favorite kind of pasta from this list to serve with your meal.
  • Prepare the rest of your ingredients.
  • Enjoy in no time!
Keyword What Pasta Goes with Chicken Alfredo