Chicken Alfredo with Linguine

Name: Chicken Alfredo with Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 ounces linguine; 2-3 chicken breasts; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 3-4 garlic cloves (minced or chopped); 1 ½ cups full fat coconut milk (or heavy cream); ½ cup finely grated Parmesan cheese; ½ teaspoon salt; ½ teaspoon black pepper; Chopped parsley or chives for garnish

Elevate your comfort food game with this creamy, homemade Chicken Alfredo, ready in just 30 minutes! Tossed with tender linguine, this easy, from scratch recipe is perfect for busy weeknights or a cozy date night at home.

Linguine with chicken and alfredo sauce topped with chives.

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Alfredo is a simple butter and parmesan sauce that melts and emulsifies into a rich cream sauce coating the fettuccine noodles. A classic chicken alfredo does not contain milk, heavy cream or any alternative but I am using it in this recipe, feel free to skip it! Chicken alfredo with linguine is an easy pasta dish the whole family will enjoy.

Sometimes, nothing hits the spot like a cheesy pasta dish, and homemade Alfredo sauce is both simple and divine. As much as I love a rich, creamy sauce, my stomach doesn’t always cooperate—so I swap out heavy cream for a can of full-fat coconut milk. The result? A velvety, dairy-free twist that’s just as indulgent and absolutely delicious.

Looking for something without milk? Try garlic parm pasta, cheesy cavatelli with broccoli or make this recipe without it.

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Ingredients
Instructions
Recipe FAQs
Sarah's Top Tips
Serving
Storage & Reheating
Related Recipes
Recipe
Comments

Ingredients

Linguine. You can find linguine noodles at your local grocery store. I like a wider noodle to catch more of the cheesy sauce but you can use spaghetti or any short pasta.
Chicken breasts. Chicken breasts for a quicker cook time. You can use skinless, boneless thighs as well. For crunch, try serving sliced Air Fryer Parmesan Crusted Chicken on top of this creamy pasta. The crispy, golden coating adds the perfect contrast to the rich Alfredo sauce!
Butter. Use good quality butter for a richer sauce. I used unsalted butter and added the salt later, but you can use salted butter and reduce the amount added later.
Garlic cloves. Fresh garlic to enhance the parmesan butter sauce.
Milk. The creamy element of the cream sauce, you can use full-fat coconut milk, heavy cream, whole milk or half and half.
Parmesan cheese. Grated parmesan or fresh grated parmesan and get the good stuff.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Step 1: Bring a large pot of salted water to a boil and cook linguine to al dente. Reserve a ¼ cup of pasta water. Season the chicken breasts with salt, pepper and Italian seasoning. Heat oil in a large skillet and cook the chicken for 5-6 minutes on each side. Remove and set aside.

Step 2: In the same pan, melt butter on medium-low heat, add garlic and cook until fragrant.

Step 3: Whisk in the milk and once simmering, stir in the parmesan cheese. Mix until the parmesan is melted and allow the sauce to come to a simmer until it thickens.

Step 4: Add salt and pepper to the sauce then add the cooked pasta. Stir until linguine is evenly coated. If your sauce is too thick, add in a bit of the reserved pasta water and mix until combined. Turn off the heat. Cut the juicy chicken into bite-size pieces and serve on top of the linguine.

Recipe FAQs

Can I taste the coconut in the Alfredo sauce?

The flavor of coconut milk is subtle, so it doesn’t overpower the dish. The garlic, parmesan, and seasonings blend well, creating a rich, creamy Alfredo sauce that still has the classic taste. However, I recommend Thai Kitchen or Whole Foods 365 brand for a milder taste.

How do I thicken the sauce if it’s too runny?

If the sauce is too thin, you can thicken it by simmering it a bit longer, or by whisking in a slurry made with cornstarch and water.

Can I make this sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little more milk or water if needed to adjust the consistency.

Sarah's Top Tips

Add in veggies. Chicken alfredo is really yummy with mushrooms, peas, spinach or served with an easy arugula salad.
Follow sauce directions. Be careful not to burn the butter or overcook the cream sauce.
Pasta should always be cooked to al dente, you don't want the linguine falling apart.
Salt the pasta water before adding the pasta.
Quality ingredients. Buy good quality parmesan and butter for this recipe as they're the staple ingredients.

Serving

Top the chicken alfredo with freshly grated parmesan and a sprinkle of cracked black pepper, chives or red pepper flakes for a hint of heat. Serve with a side of garlic bread or a simple green salad for a complete meal. For a twist on this classic, try serving these Chicken Parmesan Meatballs with the linguine—the perfect combination of cheesy, savory flavors!

For date night, pair your Alfredo with a crisp white wine like Sauvignon Blanc or a light Chardonnay. The acidity will cut through the richness of the sauce beautifully.

Storage & Reheating

Store leftover sauce in an airtight container in the refrigerator for 3-4 days. Leftover pasta can be stored for up to 3 days. To freeze the cream sauce, add to a freezer-safe container and freeze for up to 2 months. Thaw overnight and reheat on the stovetop or in the microwave.