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.
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 delicious. This garlic chicken pasta with parmesan is another ultra-creamy favorite worth trying.
Looking for something without milk? Try cheesy cavatelli with broccoli or make this recipe without it.
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Ingredients
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.
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.
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Chicken Alfredo with Linguine
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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
Instructions
- Bring water to a boil in a large pot and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water.
- Season chicken with salt, black pepper and Italian seasoning.
- Heat the oil in a large skillet over medium heat, add the chicken and cook for 5-6 minutes per side until it is cooked through.
- Remove the chicken from the pan and set aside to rest.
- Melt the butter in the pan on medium-low, add in the garlic and cook for 30 seconds until fragrant
- Whisk in the coconut milk or heavy cream. Once the cream begins to simmer, stir in the Parmesan cheese. Allow the cheese to melt and the sauce to simmer for a few more minutes until slightly thickened.
- Add salt and pepper to the sauce and stir in the linguine until well coated. If the sauce seems too thick, pour in some of the reserved pasta water to thin it out. Turn off the heat.
- Serve topped with the sliced chicken, more Parmesan and fresh parsley or chives.
Sarah's 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.
- 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.
KITCHEN TOOLS NEEDED
- 1 Large pot or Dutch oven
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