Linguine Alfredo With Chicken Recipe

2 servings
55 min

This recipe is for creamy linguine Alfredo with chicken, a dish inspired by Fettuccine Alfredo.

Originated in Rome, Italy, chef Alfredo di Lelio invented this dish with “something salty” in mind to encourage his wife Ines to eat after giving birth to their first child.

The original recipe mainly consisted of fettuccine, butter, Parmesan cheese and spices. Di Leilo brought the dish to his restaurants in the early to mid-20th century, first at Piazza Rosa, then at Alfredo alla Scrofa.

Fettuccine Alfredo was originally prepared tableside in front of his guests as a ceremony. Yes, even with violin music as the soundtrack to the demonstration. Di Leilo was even invited all over the world to “perform” the dish at various restaurants worldwide.

The fame of Fettuccine Alfredo spread not only in Rome but also to the United States and other countries.

Modern Fettuccine Alfredo Today, Fettuccine Alfredo is considered home cooking by Italian chefs. The only two places that you could find authentic fettuccine alfredo are at the competing Alfredo restaurants, where the dish is still prepared and plated tableside.

In other countries, the recipe has evolved and includes other ingredients as well. American chain restaurant Olive Garden even has its own Fettuccine Alfredo versions in seafood alfredo or chicken alfredo.

You can even buy bottled Alfredo sauce in most grocery stores. But for this Linguine Alfredo with Chicken recipe, we’ll do it from scratch.

Are you ready?

Easy-to-do Creamy Linguine Alfredo with Chicken Let’s Begin with the Chicken

Season the chicken breasts with salt and pepper on each side. Make sure you spread evenly.

Heat a nonstick frying pan for less than a minute, add two tablespoons of olive oil once the pan is hot, and start cooking the chicken breast.

Each side takes about 8 minutes, or once the chicken turns golden brown.

Once both sides are cooked, put them aside on a plate.

Now, Let’s work on the Yummy Alfredo Sauce for the Creamy Linguine with Chicken

You don’t need to take out a new pan. The secret of any sauce lies in the pan drippings (the leftover oil from your fried chicken breasts).

Now pour in 1 ¼ cup of your preferred heavy cream, followed by a teaspoon of garlic powder, a teaspoon of dried oregano, a teaspoon of Dijon mustard and salt and pepper to taste.

What would make your sauce a bit thicker is the cheese.

Continue mixing the spices and cream, then add ¾ cup of grated mozzarella cheese and ¼ cup of parmesan cheese.

Bring your Alfredo sauce to a boil, and put the entire pan aside.

Work on the Linguine

You could boil the linguine while making your alfredo sauce, but if you only have space for one pan, cook your pasta last.

The original chicken alfredo pasta calls for fettuccine, which is thicker and heavier than linguine.

I used a half-pound of linguine for this recipe. In another pot, I brought about 5 quarts of water to a boil, added a pinch of salt, and poured in the contents of the linguine pack.

If you like authentic “al dente” pasta like I do, let it boil uncovered for under 10 minutes. For those who prefer well-done, boil the linguine pasta covered.

Once the linguine is cooked, stir it into the Alfredo sauce and mix until everything is combined.

Assemble and Plate Your Creamy Linguine Alfredo with Chicken

Transfer your saucy linguine into a plate (or plates) if you’re serving two people or more.

Slice your cooked chicken breasts into bite-sized pieces and arrange them on top of the pasta. Finish off your dish with parsley or any garnish you prefer.

Serve warm and enjoy!

How to cook Creamy Linguine Alfredo with Chicken

How to cook Creamy Linguine Alfredo with Chicken

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Linguine Alfredo With Chicken Recipe
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • 2 tbsp olive oil
  • 1 lb chicken breast
  • 1 1/4 cup heavy cream
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 cup grated parmesan cheese
  • 3/4 cup grated cheese
  • 1/2 lb cooked linguine

Warm the olive oil in a nonstick frying pan.
Start cooking the chicken breasts seasoned with salt and pepper to taste on each side for about 7-8 minutes.
Set them aside and in the same pan pour in the heavy cream and season with salt and pepper to taste, garlic powder, dried oregano, grated cheese, and grated parmesan cheese.
Stir in the cooked linguine into the sauce and mix until everything is combined.
Dice the cooked chicken into pieces and top the chicken pasta, Alfredo, to serve and enjoy.
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