Recipes/

Chicken alfredo pasta

Early childhood services
Involve the children and make fresh pasta to go with this creamy chicken sauce.
NF Nut free LF Lactose free FS Fish and shellfish free DF Dairy free Main meal Modification available
Ingredients
Serves
people
Method
  1. In a large saucepan, heat oil on a high heat.
  2. Cook the chicken until it has become white or started to brown on the outside
  3. In a food processor blitz the onions until finely chopped, you can repeat with carrots and zucchini or dice finely using a knife.
  4. Add onion, carrot, zucchini and mushrooms to the chicken and sauté until the onion becomes translucent.
  5. Add garlic and mushrooms, stir to combine.
  6. Pour the coconut milk into the pot and stir to combine.
  7. Turn the heat down to medium.
  8. In another large pot, boil water for pasta.
  9. If using dried pasta prepare according to the packet directions, and skip to step 20.
  10. If using fresh homemade pasta, follow steps 11-20.
  11. To make your own pasta: In a large mixing bowl add 3kg of the semolina flour, eggs and salt.
  12. Using your hands (whilst wearing gloves), mix all the ingredients together. As the ingredients combine a thick dough should form.
  13. Knead the dough in the bowl for 2 minutes until smooth.
  14. Pull apart or divide into 10 small balls.
  15. One by one roll each ball through the pasta machine, making it thinner. If the mixture is crumbly add a few splashes of water to dough.
  16. Once you have passed all 10 balls through the machine add the cutting attachment.
  17. Pass each disc of pasta through the cutting side of the machine until all pasta is cut.
  18. Once the pasta is cut use the remaining 2kg of semolina to coat the pasta to prevent it sticking together.
  19. Cook in a large pot of boiling water for 3-4 minutes depending on thickness. Drain.
  20. Add cooked, drained pasta and peas to the sauce and stir through until combined.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

Recipe tips

  • Making pasta can be a fun cooking activity for the kids. However this recipe can also be made with store-bought pasta for a quicker recipe.
  • For egg free, use packet pasta and check the ingredients do not contain egg.
  • For gluten or wheat free use gluten free pasta.
  • For a vegetarian option, swap chicken for tofu
  • For a vegan option, swap chicken for tofu and use packet pasta that does not contain eggs.
  • For variety, chicken can also be swapped for other meats such as beef or seafood.
  • Vegetables can also be swapped for other vegetables you may have on hand such broccoli, spinach and capsicum.

Each serve provides

Food group Children’s serves
Meat/alternatives 0.5 children’s serves (1 serve if making fresh pasta with egg)
Vegetables 1.0 children’s serves
Grains 1.4 children’s serves
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Allergy friendly recipes

Early childhood services OSHC Main meal +2
Magarina firinda (Cypriot beef pasta bake)
NF LF FS EF DF
Early childhood services OSHC Modification available +1
Malaysian fish curry
NF LF GF EF DF
Early childhood services OSHC Modification available +1
Chicken Picadillo
NF LF GF FS EF DF
Early childhood services OSHC Main meal +1
Warrigal greens pesto spaghetti
NF LF FS EF DF VG +1
Early childhood services OSHC Main meal +1
Tofu Larb
DF VG V NF LF FS +1
Early childhood services OSHC Modification available +1
Nasi Goreng
VG V NF LF FS DF

Allergy resources

Getting started guide: supporting long day care services
Getting started

For health promotion professionals

Early childhood services
Menu planning for halal meals
Allergies & intolerances
Early childhood services +1
Menu planning for kosher-style meals
Allergies & intolerances
Early childhood services +1
Menu planning for vegetarian and vegan diets
Allergies & intolerances
Early childhood services +1
Food Allergies and Intolerances Case Study – Sherbrooke Family and Children’s Care
Allergies & intolerances +1
Early childhood services +1
Allergy Case Study Goodstart Hampton Park – Coral Drive
Allergies & intolerances
Early childhood services +1

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
Copyright © State of Victoria 2025.