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chicken alfredo linguine recipe
Ben Carraoli

Chicken Alfredo Linguine Recipe

I’ve made this Chicken Alfredo Linguine Recipe more times than I can count, and it never fails to impress. It’s creamy, full of flavor, and comes together in just half an hour. Whether it’s a weeknight dinner or a cozy date night, this dish always hits the spot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 560
Ingredients Method

Ingredients
  

  • 8 ounces linguine – Go for regular or fresh linguine. Avoid overcooking; al dente gives the best bite.
  • 2 –3 chicken breasts – Use boneless and skinless. Slice thinly for even cooking and tenderness.
  • 1 teaspoon salt – Enhances all the flavors especially the chicken.
  • ½ teaspoon black pepper – Adds a subtle kick and balances the cream.
  • 1 teaspoon Italian seasoning – A quick flavor booster with herbs like basil and oregano.
  • 1 tablespoon olive oil – For searing the chicken to golden perfection.
  • 2 tablespoons unsalted butter – Adds richness to the sauce without being too salty.
  • 3 –4 garlic cloves minced – Fresh garlic is key here; it perfumes the whole dish beautifully.
  • 1 ½ cups full-fat coconut milk or heavy cream – Both options work. Coconut milk gives a dairy-free twist; cream is classic and extra rich.
  • ½ cup finely grated Parmesan cheese – Grate it fresh! Pre-shredded versions won’t melt as smoothly.
  • ½ teaspoon salt – Adjust to taste after adding cheese.
  • ½ teaspoon black pepper – Gives the Alfredo a gentle warmth.
  • Chopped parsley or chives – For garnish and a pop of color.

Method
 

  1. Start by boiling a large pot of salted water. Add your linguine and cook it until it’s just al dente, following the instructions on the package. Before draining, scoop out about half a cup of the pasta water and save it—you may need it to loosen up the sauce later.
  2. Pat your chicken breasts dry and season them evenly with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Place the chicken in the pan and cook for about 5–6 minutes on each side, or until they’re golden and fully cooked through. Set them aside to rest before slicing.
  3. In the same skillet (no need to wash!), reduce the heat to medium-low and melt the butter. Toss in the minced garlic and stir until fragrant—about 30 seconds. Pour in your coconut milk or cream, whisking as it heats. Let it simmer for a few minutes until slightly thickened.
  4. Add the freshly grated Parmesan to the creamy mixture and stir until it melts into a silky sauce. Season with a bit more salt and black pepper. Then add your cooked linguine into the pan and toss everything until the noodles are fully coated. If the sauce feels too thick, pour in a little of that reserved pasta water until it loosens up.
  5. Slice the rested chicken and serve it over the creamy pasta. Finish with a sprinkle of extra Parmesan, chopped parsley or chives, and a final crack of black pepper.