Easy Chicken Linguine Alfredo Recipe

Chicken Linguine Alfredo on white plate garnished with flat leaf parsley.

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5 from 12 votes

Easy Chicken Linguine Alfredo Recipe

Seasoned pieces of tender chicken nestled in a scratch Alfredo sauce served with Italian linguine noodles.

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: American, Italian

Servings:

Calories: 1909kcal

Author: Anecia Hero

Equipment

whisk
Meat thermometer

Ingredients

2 chicken breasts
1 pound linguine noodles
6-8 cups water
1 tablespoon salt for pasta water
4 tablespoons butter (½ a stick); salted or unsalted
1 teaspoon each salt, pepper, oregano, to season chicken
1 cup heavy cream
¼ teaspoon garlic powder
¼ teaspoon nutmeg
1 cup shredded parmesan cheese
salt and pepper to taste
fresh parsley ,garnish (optional)
extra parmesan cheese , garnish (optional)
fresh ground black pepper , garnish (optional)

Instructions

Set the heavy cream out on the counter to come to room temperature
1 cup heavy cream
If baking chicken, preheat oven to 400°F
Pat dry chicken and lightly season both sides with salt, pepper and oregano; bake covered or uncovered about 20 minutes, or until internal temperature reaches 165°F; if sauteeing on stovetop, add 2 tablespoons of oil and cook breasts until they reach 165°F; remove and set aside; cover with foil
2 chicken breasts, 1 teaspoon each salt, pepper, oregano, to season chicken
Bring 6-8 cups of salted water to a boil; add linguine and cook 10-minutes; drain pasta and place in large serving bowl
6-8 cups water, 1 tablespoon salt, 1 pound linguine noodles
While the pasta is boiling start the sauce: melt butter in large saucepan; once butter is melted, whisk in heavy cream; whisk until fully blended
4 tablespoons butter, 1 cup heavy cream
Add garlic powder and nutmeg; continue to whisk
¼ teaspoon garlic powder, ¼ teaspoon nutmeg
Add Parmesan cheese; continue to whisk until cheese is melted; seasosn to taste with salt and pepper
1 cup shredded parmesan cheese, salt and pepper to taste
Drizzle half of the alfredo sauce over pasta; toss and coat well
Slice chicken breasts, place on pasta and drizzle remaining alfredo sauce
Garnish with fresh parsley, parmesan cheese and/or fresh ground black pepper
fresh parsley, extra parmesan cheese, fresh ground black pepper

Notes

Yield:

This recipe is for 2 servings (1 chicken breast per person).

This makes 1 cup of Alfredo sauce. If your people are like mine, you'll want to double the recipe.

If you want a thicker Alfredo sauce, while the sauce is on the stove, add in about 1/3 - 1/4 cup of the pasta water to the sauce, whisking continuously until desired thickness is achieved.

Nutrition