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Easy Chicken Alfredo with Prosciutto

Dive into the comforting embrace of this delicious Chicken Alfredo. This gluten-free, high-protein Creamy Alfredo is adorned with a creamy sauce, crispy prosciutto and all the right amounts of garlic and cheese! Brightened with a dash of prosecco and enriched with vibrant peas and baby spinach, this dish offers a nourishing, satisfying meal that's ideal for a cozy night in or a fuss-free impressive dinner.

Before granola became my signature, pasta ruled my kitchen. Following a recent IG poll for more savory dishes, I’m excited to share a recipe that combines classic Italian flavours with a touch of innovation: Chicken & Prosciutto Alfredo. This dish offers a creamy, satisfying experience that’s bound to become a staple in your home.

Ingredients for Chicken Alfredo

  • Short noodle pasta: I used penne for my dish but I love short pasta for Alfredo sauce as their nooks and crannies catch and hold the sauce. The texture of short noodles also complements the chunks of chicken and prosciutto, creating a balanced dish. I always go with a gluten-free pasta; my favourite is Rummo
  • Boneless skinless chicken breasts: Chicken breasts are a lean protein choice that adds substance to the dish without overwhelming the flavours of the sauce.
  • Prosciutto: The addition of Prosciutto in this recipe takes it to another level for me! It adds a salty, umami depth to the Alfredo.
  • Butter: A key ingredient for making the creamy Alfredo sauce.
  • Onion: Adds a foundational layer of flavour to the sauce, offering a slight sweetness that balances the savoury elements of the dish.
  • Garlic: Infusing the sauce with its distinctive taste; garlic is always a wonderful addition to any pasta dish! garlic powder would be a suitable substitute.
  • Cremini mushrooms: Any mushrooms will do but I love cremini in pasta because they are not overly flavourful with a complimentary texture.
  • Prosecco: Adding prosecco introduces acidity and a hint of sweetness, deglazing the pan and lifting the flavors of the sauce. I used an alcohol free option called Nozeco
  • Frozen peas: Peas offer a pop of color and a sweet, fresh flavor that lightens the dish, balancing the richness of the Alfredo sauce.
  • Baby spinach: Spinach adds nutrition, color, and a subtle earthiness, wilting into the sauce to create a more rounded, balanced dish.
  • Parmigiano cheese: No pasta is complete without a sprinkle of Parmigiano cheese; however this time parmigiano is the heart of the Alfredo sauce. It provides a nutty, sharp flavor and creamy texture. 

How to Make Chicken Alfredo

Begin by preheating your oven to 350°F to prepare for both the prosciutto and chicken. Spread the prosciutto slices on a baking sheet and let them bake for 15 minutes until they’re slightly crisp; they’ll continue to crisp up as they cool down. Season your chicken breasts with sea salt and pepper, drizzle with olive oil, and bake them on a parchment-lined sheet for 25-30 minutes, or until they’re thoroughly cooked and no longer pink on the inside. Once done, chop the chicken into bite-sized pieces to be easily mixed into the pasta later.

While your chicken and prosciutto are in the oven, start boiling your pasta until it reaches al dent. In a large deep-sided pan, heat olive oil and two tablespoons of butter over medium heat. Sauté the diced onion until it turns translucent, then add minced garlic and sliced cremini mushrooms, cooking until the mushrooms begin to soften and take on a golden-brown hue. This base will infuse your Alfredo sauce with a rich depth of flavor.

After your base is ready, deglaze the pan with a splash of prosecco, making sure to scrape up all the flavorful bits from the bottom of the pan. Introduce the baked chicken and frozen peas to the mix, then pour in cream and add half of the grated Parmigiano cheese and the remaining tablespoon of butter. Let the sauce simmer gently before folding in the cooked pasta, ensuring each strand is beautifully coated. To finish off the dish; sprinkle the crispy prosciutto over the top, and the remaining Parmigiano cheese!

Tips for the Best Creamy Chicken Alfredo

  • Cook Pasta Al Dente: To ensure the pasta holds up against the creamy sauce, cook it until just al dente. This ensures it does not get overcooked when folded into the alfredo sauce.
  • Season Well: Don’t skimp on seasoning the chicken before baking; it’s key to flavor development!
  • Simmer Gently: When combining the sauce ingredients, simmer gently to prevent the cheese from becoming grainy.
  • Quality Parmesan: Invest in good-quality grated Parmigiano for the best flavor and creamy texture.

A Note About Reheating Alfredo Sauce

Alfredo sauce can become thick and less appealing when reheated. To revive it, gently reheat the sauce over low heat, adding a splash of milk or pasta water to thin it out and restore its creamy consistency.

What to Serve with Chicken Alfredo

This pasta dish can absolutely be enjoyed all on its own but if you’re looking to make it stretch consider a side of garlic bread for dipping into the sauce and a crisp green salad to cut through the richness.

Chicken Alfredo

Teri-Ann Carty
Discover the ultimate Easy Chicken Alfredo Penne recipe, perfect for any night of the week. This guide offers a step-by-step method to create a creamy, comforting dish that's sure to please the whole family, complete with tips for the best results and potential ingredient substitutes.
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Canadian, Italian
Servings 4


  • stove, oven


  • 340 grams short noodle pasta
  • 2 skinless boneless chicken breasts
  • 100 grams Prosciutto
  • 3 tbsp olive oil
  • 3 tbsp butter divided
  • 1 small onion diced
  • 2 cloves garlic minced
  • 8 cremini mushrooms sliced
  • ¾-1 cup cream
  • ¼ cup prosecco*
  • 1 cup frozen peas
  • 1 big fistful baby spinach
  • cups parmigiano cheese grated
  • sea salt and cracked pepper


  • Preheat oven to 350.
  • Separate Prosciutto and place onto a baking sheet. Bake for 15 minutes. Set aside. It will crisp up as it cools.
  • Sprinkle chicken with seal salt and pepper. Drizzle with olive oil and bake on parchment lined sheet for 25-30 minutes until no longer pink inside. Once cooked, chop into bite size pieces.
  • Cook pasta until al dente.
  • While pasta is cooking heat a large deep-sided pan with olive oil and 2 tbsp of butter.
  • Add onion and cook until translucent.
  • Add in garlic and mushrooms. Cook until mushrooms start to soften and brown.
  • Deglaze the pan with *prosecco, scraping up any bits from the bottom of the pan.
  • Stir in chicken, peas, cream, half of the parmigiano and remaining tbsp of butter. Bring sauce to a simmer and then reduce the heat to add cooked pasta.
  • Scatter proscuitto over the top of the pasta and gently combine. Finish with remaining cheese, check for seasoning and serve immediately.


My favourite brand of gluten-free pasta is Rummo
I don't drink alcohol so I use my favourite 0proof sparkling Nozeco
Keyword creamy pasta, easy alfredo, gluten free, gluten free pasta

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Teri-Ann Carty

Recipe Creator and Food Photographer

Teri-Ann Carty lives in Toronto, Canada with her husband, and their cats and LOVES everything food! She has been creating recipes and photographing food for over 5 years. Ranging from decadent vegan desserts to savoury, rich pasta and all types of gluten-free granola in between.

When Teri-Ann isn’t in the kitchen she is guiding with grace and positivity on and off the yoga mat as an instructor of many years. With a playful and beautiful zest for life; it’s easy to fall in love with all things Teri-Ann; from in-person yoga retreats to fun and honest reels on instagram, Teri-Ann takes you on joyful experiences every step of the way.

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