Creamy Linguine Alfredo with Chicken Recipe

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

Modern Fettuccine Alfredo 

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

In essence, his original recipe mainly consisted of fettuccine, butter, Parmesan cheese and spices. His family loved his dish so much. So, Di Leilo introduced 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. It was complete 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. 

Easy-to-do Creamy Linguine Alfredo with Chicken

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

In other countries, the recipe has evolved to include other ingredients as well. American chain restaurant, Olive Garden, even has its own Fettuccine Alfredo versions—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?

Let’s Begin with the Chicken for theCreamy Linguine Alfredo

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

Heat a nonstick frying pan for less than a minute. Then add two tablespoons of olive oil once the pan is hot. Next, 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 Saucefor the Creamy Linguine with Chicken 

To cook the sauce, you don’t need to take out a new pan. You can use the same pan you used to cook the chicken. You know why? Because the secret of any sauce lies in the pan drippings—the leftover oil from your fried chicken breasts.

Next, pour in 1 ¼ cup of your preferred heavy cream. Immediately 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 cheese and ¼ cup of parmesan cheese. 

After adding the spices and cream, bring your Alfredo sauce to a boil. Once it boils, put the entire pan aside.

Work on the Linguine

You can 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. Then mix it all together.

Assemble and Plate Your Creamy Linguine Alfredo with Chicken

Transfer your saucy linguine onto 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. Finally, 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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