Homemade Chicken Linguine Alfredo
A blissfully creamy pasta dish combining tender chicken with smooth, luscious sauce for a comforting meal.
Ingredients
For the Chicken
- 2 large chicken breasts sliced in half horizontally to create cutlets
- 1.5 teaspoons kosher salt for seasoning
- 0.5 teaspoon black pepper for seasoning
- 0.25 teaspoon smoked paprika for seasoning
- 2 tablespoons vegetable oil for searing the chicken
For the Pasta
- 12 ounces fettuccine or linguine cook to al dente
- 1 tablespoon kosher salt for boiling pasta water
For the Sauce
- 1 tablespoon butter for sautéing garlic
- 5 cloves garlic smashed and minced
- 2 cups heavy cream for the creamy sauce
- 1.25 teaspoons kosher salt for seasoning
- 0.5 teaspoon black pepper for seasoning
- 0.125 teaspoon cayenne pepper for a hint of heat
- 0.125 teaspoon nutmeg for earthiness
- 1.5 cups finely shredded Parmesan cheese for flavor and creaminess
For Garnishing
- extra Parmesan cheese for serving
- to taste chopped parsley for freshness
Instructions
Preparation
- Slice chicken breasts in half horizontally to create thin cutlets and pat dry.
- Season the chicken with kosher salt, black pepper, and smoked paprika.
Cooking Chicken
- Heat a skillet over medium-high heat and add vegetable oil.
- Sear the chicken cutlets for 3–4 minutes on one side until golden brown, then flip and cook for an additional 2 minutes until cooked through.
- Remove chicken from the pan and keep warm.
Cooking Pasta
- In a large pot, boil water and add kosher salt.
- Add fettuccine or linguine and cook until al dente.
- Drain the pasta, reserving some starchy water, and drizzle with olive oil.
Making the Sauce
- Melt butter in the skillet over medium heat, then add minced garlic and sauté briefly until fragrant.
- Gradually stir in heavy cream, seasoning it with kosher salt, black pepper, cayenne pepper, and nutmeg; cook gently without boiling.
- Mix in Parmesan cheese until smooth and velvety.
- Fold in the cooked pasta, adding reserved pasta water as needed for consistency.
Serving
- Slice the seared chicken and serve on top or mixed in with the pasta.
- Garnish with extra Parmesan and chopped parsley.
Notes
For a lighter version, use half-and-half instead of heavy cream. Freshness and high-quality ingredients are key for best flavor.