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Chicken Alfredo Linguine Recipe

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Chicken Alfredo Linguine combines tender seasoned chicken and linguine with a rich homemade Alfredo sauce made from butter, garlic, heavy cream, and Parmesan. It is a creamy, satisfying pasta dinner that comes together in about 35 minutes.

Ingredients

  • Linguine pasta
  • Boneless, skinless chicken breasts
  • Olive oil
  • Unsalted butter
  • Garlic
  • Heavy cream
  • Freshly grated Parmesan cheese
  • Italian seasoning
  • Garlic powder
  • Salt
  • Black pepper
  • Fresh parsley, optional

Instructions

  1. Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Reserve some pasta cooking water, then drain the linguine.
  2. While the pasta cooks, season the chicken with salt, black pepper, garlic powder, and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook on both sides until golden and fully cooked in the center.
  4. Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
  5. Reduce the heat under the skillet and melt the butter. Add the garlic and cook briefly until fragrant without allowing it to burn.
  6. Pour in the heavy cream and stir to combine. Warm the sauce gently for several minutes without bringing it to a rapid boil.
  7. Reduce the heat to low and gradually stir in the freshly grated Parmesan until melted and the Alfredo sauce is smooth and creamy.
  8. Add the drained linguine to the skillet and gently toss until every strand is evenly coated with the Alfredo sauce.
  9. If the sauce is too thick, gradually add a small amount of reserved pasta water and toss until the desired consistency is reached.
  10. Add the sliced chicken and gently combine with the pasta. Finish with additional Parmesan, black pepper, and chopped fresh parsley if desired, then serve warm.

Notes

  • Freshly grated Parmesan melts more smoothly and produces a creamier sauce than many shelf-stable grated varieties.
  • Keep the heat low when adding Parmesan and avoid rapidly boiling the sauce to help maintain a smooth consistency.
  • For Chicken and Broccoli Alfredo Linguine, stir steamed or lightly roasted broccoli into the finished pasta.
  • For a mushroom variation, sauté sliced mushrooms after cooking the chicken and add them back to the finished dish.
  • Fresh spinach can be stirred into the warm Alfredo sauce and allowed to wilt before adding the linguine.
  • For Cajun Chicken Alfredo Linguine, replace the Italian seasoning on the chicken with mild Cajun seasoning.
  • Fettuccine, spaghetti, penne, or another favorite pasta can be substituted for linguine.
  • Leftover cooked chicken can be added near the end of preparation and heated thoroughly in the sauce.
  • Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat gently with a splash of milk or cream to help restore the creamy consistency.

Nutrition

Find it online: https://thefamilycooking.com/chicken-alfredo-linguine-recipe/