Chicken Alfredo with Linguine
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.
Servings: 4 servings
Calories: 642.19kcal
Equipment
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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 642.19kcal | Carbohydrates: 46.54g | Protein: 37.86g | Fat: 34.31g | Saturated Fat: 22.97g | Polyunsaturated Fat: 1.63g | Monounsaturated Fat: 6.7g | Trans Fat: 0.24g | Cholesterol: 95.87mg | Sodium: 1219.25mg | Potassium: 766.35mg | Fiber: 2.2g | Sugar: 1.67g | Vitamin A: 317.9IU | Vitamin C: 2.92mg | Calcium: 197.34mg | Iron: 4.36mg
