Fresh Pasta and Garlic Alfredo with Black Pepper Chicken


Even though I am a hardcore Pakistani at heart Pasta is my first love when it comes to food. When I first started cooking, it was always pasta with different recipes. My brothers would joke with my then fiancé and now husband that all he will eat after marriage would be pasta and mushrooms, but like a good wife i changed my preferences to suit my husbands taste.

However, Pasta is still one of my favorite things to make. I was introduced to fresh pasta by some amazing chefs, they said ‘once you eat and cook fresh pasta, it’ll change your life’ I have to admit it’ll be really hard to eat boxed pasta once you’ve tried fresh pasta, but hey, convenience comes first and we all need to keep those boxed gems at home for rainy days, but I do recommend making fresh pasta if you have the time or for a date night. Also, guys there is a strange satisfaction to cranking your own fresh pasta at home. I am using a manual one because I like that better but you can always get the kitchen aid attachment if you prefer that.

I hope you guys enjoy this recipe. Please don’t forget like, comment, share and subscribe. Checkout this link to watch a video on how to make fresh pasta! 

Fresh Pasta and Garlic Alfredo with Black Pepper Chicken

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Recipe by Fatima Maniya Soorty Course: Main CourseCuisine: Italian


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Fresh Pasta and Garlic Alfredo with Black Pepper Chicken

  • 12 Cups All purpose flourAll purpose flour

  • Cup Semolina

  • Eggs Room temp

  • Tbsp Olive oil

  • Tsp Salt

  • 1.5 cups all purpose flour

  • 1 cup semolina

  • 3 eggs (room temp)

  • 3 tbs water

  • 3 tbs olive oil

  • 1 tsp salt

  • 2 tbs all purpose flour

  • 1 cup milk

  • 4 tbs of butter

  • 1/4 cup cream cheese softened

  • 1 clove of garlic

  • 1/4 cup fresh Parmesan cheese

  • Salt to taste

  • Black pepper (optional)

  • 2 lbs boneless skinless chicken

  • 2 tbs of wostershire sauce

  • Salt to taste

  • 2 tbs of freshly ground black pepper

  • Oil for grilling


  • In a mixer mix all the ingredients until a firm dough is formed. If your dough is sticky, add 1 tbsp of semolina at a time until its no longer sticky. If its dry add 1 tbsp of water a time so its well hydrated.
  • The dough should be firm and stiff, your thumb impression should stay in the dough. Cover the dough and let it rest for 30 minutes.
  • When you are ready to crank the dough, cut the dough in half, make sure there are no bubbles in the dough.
  • Follow the instructions on the on your pasta machine to achieve your desired pasta shape.
  • Once you’ve cranked the pasta, dredge it in semolina and hang dry to preserve.
  • When you are ready, cook the fresh pasta in boiling water for 3-4 minutes. Add it directly to the sauce of your choice.
  • Enjoy hot!!
  • In a kitchen aid mix all the ingredients and make a dough with the dough hook, if your dough is too sticky add more semolina, if it’s too dry, add a tbs of water at a time until it comes together.

  • The dough should be stiff and the way to check it is if you stick your finger in it and the impressions stays in the dough it’s too soft, add more flour and mix until your finger impression slowly bounces back. Also, make sure when you cut the dough in half there are no air bubbles in it, you need to knead it until smooth.
  • Cover your dough in plastic wrap and let it rest for 30 minutes.
  • Once the resting time is up, cut a piece of dough, crank it thru the sheet setting of the pasta maker at a thickness of 5 twice and dust it with flour so it’s not sticky. Now, run it through the preferred cutting setting. In this instance I made fehttuchini pasta. Once the pasta is cut, dredge it in semolina flour so it’s not sticky. Hang to dry or let it stay in your cookie sheet in a nest shape.
  • Fresh pasta only needs to be cooked for 3-4 minutes maximum. Make sure your pasta water is on full boil before you drop in the pasta, and salted perfectly.
  • Heat a pot and melt butter, now add 2 tbs of all purpose flour with a whisk continuously to avoid lumps, cook until the flour develops and aroma and changes color to a light golden color (about 3 mins). Now slowly add milk while continuously whisking for a smooth consistency. To this add softened cream cheese and minced garlic. Cook until the sauce thickens, now add Parmesan cheese and stir until melted and the sauce is smooth. Season to taste and turn off the heat.
  • Pound the chicken breast between 2 plastic wraps until even. Now marinate the chicken breast for 30 mins.
  • In a pan heat 2 tbs of olive oil, now add the chicken breast and cook for 3-5 mins on each side or until done. Turn off the heat, and remove from the pan and let it rest. Slice against the grain.
  • Pasta
  • In a pan heat oil and butter, once melted remove the pasta from boiling water and directly place in the pan and coat with butter. Now slowly add Alfredo sauce to evenly coat the pasta, add a little pasta water if you feel that the sauce is too thick. Once the pasta is evenly coated, turn of the heat and serve immediately.
  • Garnish with fresh chopped parsley!
  • This recipe is very versatile, you can add mushrooms to the Alfredo sauce and add steamed broccoli to the pasta. I hope you enjoy this recipe, and you can definitely swap store bought pasta instead of making fresh pasta at home.
  • Enjoy!

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