This creamy, homemade Chicken Alfredo with linguine is ready in just 30 minutes! A simple garlic, butter and Parmesan sauce melts and emulsifies into a rich cream sauce that coats the noodles and chicken.
The classic Roman version is just butter and Parmesan, no cream at all. This is the richer, restaurant-style take. I use linguine instead of fettuccine because I prefer the slightly skinnier noodle, and it works well here. Dairy-free? Swap the heavy cream for full-fat coconut milk; the texture is nearly identical. Love a creamy pasta night? Garlic chicken pasta with parmesan and creamy mushroom pasta are both in the same lane.
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 let rest.
- Step 2: In the same pan, melt butter on medium-low heat, add garlic and cook until fragrant.
- Step 3: Whisk in the cream and once simmering, stir in the Parmesan cheese. Mix until the cheese is melted, then allow the sauce to come to a simmer until it thickens.
- Step 4: Add salt and pepper to the sauce. Add the linguine and toss until evenly coated. If the sauce is too thick, add pasta water a splash at a time. Slice the rested chicken, serve on top with extra Parmesan and fresh parsley or chives.
Tips for the Best Chicken Alfredo
- Watch your heat. Any sauce made with cream or milk needs to stay on low heat. If it boils, it'll break and curdle. Keep it at a gentle simmer the whole time, and you'll be fine.
- Salt the pasta water generously. Pasta water should always taste like the ocean! This is how you add flavor to the pasta.
- Save more pasta water than you think you'll need. It loosens the sauce without diluting the flavor.
- Add in some veggies. Mushrooms can be cooked with garlic, peas, or wilted spinach can be added in at the end.
- Dairy-free swap: Full-fat coconut milk works in equal amounts. Whole Foods 365 brand or Thai Kitchen are the ones I recommend.
What to Serve with Chicken Alfredo
Serve chicken alfredo with a side of garlic bread or a simple green salad for a complete meal. If you're making this for a crowd, chicken parmesan meatballs, instead of the chicken breasts, alongside the linguine, turn it into a fun spread.
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
Fridge: Store sauce and pasta separately when possible. Sauce stays good for up to 4 days, pasta up to 3.
To reheat pasta: add a splash of water or cream to the pan and warm over low heat, stirring until the sauce loosens back up. High heat will break the sauce.
Note: cream-based sauces don't freeze well. They tend to separate when thawed and the texture is off.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Chicken Alfredo with Linguine
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See the full post for extra tips and photos
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 heavy cream, whole milk, or full-fat coconut milk
- 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.8 ounces linguine
- Season chicken with salt, black pepper and Italian seasoning.2-3 chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon 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.1 tablespoon olive oil
- Melt the butter in the pan on medium-low, add in the garlic and cook for 30 seconds until fragrant2 tablespoons unsalted butter, 3-4 garlic cloves
- Whisk in the heavy cream. Once it begins to simmer, stir in the Parmesan cheese. Allow the cheese to melt and the sauce to simmer for a few more minutes until it has slightly thickened.1 ½ cups heavy cream, whole milk, ½ cup finely grated Parmesan cheese
- 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.½ teaspoon salt, ½ teaspoon black pepper
- Serve topped with the sliced chicken, more Parmesan and fresh parsley or chives.Chopped parsley or chives for garnish
Sarah's Tips
- Use freshly grated Parmesan, not the pre-grated kind. It melts into the sauce smoothly. The pre-grated stuff tends to clump.
- Don't rinse the pasta after draining. The starch helps the sauce cling to the noodles.
Tara says
I made this for my husband he loved, he is picky eater.
Sarah Hill says
Love that!