This Chicken Alfredo Linguine is a delicious and easy weeknight dinner that is sure to please the whole family. With tender chicken, al dente linguine, and a creamy alfredo sauce, this dish is both comforting and satisfying.
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Why you'll love this recipe
- This pasta dish is super easy to make, yet it's also fancy enough for guests and dinner parties.
- You only need simple ingredients so you don't have to worry about overspending on your grocery budget.
- This dish also comes together in under 30 minutes so it's perfect for busy weeknights.
Ingredient List
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- linguine pasta - use any pasta or gluten-free pasta
- boneless skinless chicken breasts
- salt
- black pepper
- olive oil
- unsalted butter
- fresh minced garlic
- white wine
- heavy cream
- Parmesan cheese
- fresh parsley
Equipment
- 8 Quart Pasta Pot
- Wooden Spoon
- large skillet
- Cutting Board
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Cook the pasta according to the package directions, drain, and set aside. Keep one cup of pasta water for the sauce.
- Season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large skillet.
- Sear the chicken for seven minutes on both sides in the preheated skillet. Remove chicken, set aside.
- Add butter to the skillet, and add the minced garlic. For the garlic, saute for one minute before adding the white wine, reduce for 2-3 minutes.
- Once the wine is reduced, add the cream, seasonings, and cheese. Simmer until cheese is melted.
- Add the sliced chicken breasts. Use the reserved pasta water to adjust the thickness of the Alfredo sauce.
- Once the sauce has reached your desired consistency, add the pasta and then garnish with fresh parsley and additional Parmesan cheese.
Eileen's Tips for Success
- Slice the chicken breasts into similar-sized pieces so they cook evenly.
- Use the same skillet for the sauce and chicken. Once you add the white wine, scrape the brown bits off the bottom of the skillet for extra flavor.
- Be sure to use an instant-read meat thermometer to ensure that the internal temperature of the chicken breast reaches 165°F in the thickest part.
Frequently Asked Questions
Using freshly grated Parmesan cheese will give your Alfredo sauce the best taste.
If your sauce is too thin, add additional Parmesan cheese to thicken it up.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Protein: Shrimp, salmon, or diced pork loin will work in this recipe.
- Pasta: Any shape of pasta you have on hand, spaghetti, or even fettuccine noodles would also work.
- Spice: For a touch of heat to the sauce, add a pinch or two of crushed red pepper flakes.
Make-ahead, storage, and freezer tips
Storage - Store leftovers in an airtight covered container in the refrigerator for 2-3 days.
Reheating - Reheat leftovers in a skillet over medium heat, or microwave single servings until heated through. If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Serving Suggestions
My family loves to pair this easy recipe with a simple side salad like this Wedge Salad, and garlic bread that is made with this Instant Pot French Bread. And, these No Bake Cheerio Cereal Bars make the perfect sweet treat to go with this meal.
Similar recipes
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Chicken Alfredo Linguine
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 16 ounces linguine pasta 1 pound
Chicken Breasts
- 2(5) ounce boneless, skinless chicken breasts (cut into 2-inch pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
Alfredo Sauce
- 2 Tablespoons unsalted butter
- 2 cloves garlic (peeled and minced)
- ⅓ cup white wine
- 2 cups heavy cream
- 1 cup shredded Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- chopped fresh parsley optional garnish
- 1 Tablespoon grated Parmesan cheese optional garnish
Instructions
- Cook 16 ounces linguine pasta according to package instructions.
- When draining linguine noodles, save 1 cup of pasta cooking water, set aside. Note 1.
Saute Chicken Breasts
- Season 2(5) ounce boneless, skinless chicken breasts (cut into 2-inch pieces) with ½ teaspoon salt and ½ teaspoon black pepper. Heat 2 Tablespoons olive oilin a large skillet over medium-high heat. Brown the seasoned chicken on both sides for about 7 minutes per side. After chicken is browned, set aside.
How to make Alfredo Sauce
- Reduce heat to low, add 2 Tablespoons unsalted butter and 2 cloves garlic (peeled and minced) to the skillet, saute for 1 minute to allow flavors to blend. Add ⅓ cup white wine, let the wine reduce for about 2-3 minutes.
- To the skillet, stir in 2 cups heavy cream, 1 cup shredded Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper. Simmer, stirring occasionally until the cheese is melted and sauce is heated through, about 3 to 4 minutes.
- Add sliced cooked chicken breast back to the skillet.
- Depending on how thick you prefer the Alfredo sauce, add some or all of the saved pasta water to the sauce (Note 1). Simmer the sauce another 1 to 2 minutes. Taste for seasoning, if needed, adjust seasonings. Toss to coat noodles in the chicken alfredo sauce.
- Garnish with chopped fresh parsley and 1 Tablespoon grated Parmesan cheese .
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