Chicken Alfredo Linguine Pasta
If you love creamy chicken pasta dishes, you’ll love this crumbed Chicken Alfredo Linguine. Perfect for both, midweek dinners or special occasions, this easy pasta recipe combines al dente linguine and juicy parmesan chicken cutlets in a rich creamy, and cheesy parmesan sauce. Yum!
Everyone loves this cheesy pasta dish with chicken schnitzel in our house. Just like my ground beef Alfredo pasta, this creamy pasta can easily be adapted to everybody’s taste. Simply add cooked veggies such as broccoli, spinach, or peas to the sauce to make it a complete meal.
Serve it with some baguette slides or cottage cheese flatbread to mop up any extra cheesy sauce.
For special occasions, use fresh linguine and freshly shaved truffles or some truffle oil for a truly memorable meal. Perfect for Valentine’s Day, Mother’s Day, or Easter.
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Chicken Alfredo Linguine Pasta
Calling all creamy pasta lovers! This chicken Alfredo linguine is a must-try if you love creamy chicken pasta dishes.
Ingredients
- 8 oz linguine dried
Breaded chicken
- 1 lb chicken breasts skinless, boneless, about 2 chicken breasts
- 1 egg whisked
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan grated
- 1/8 tsp black pepper ground
- 3 tbsp olive oil divided
Alfredo sauce
- 2 tbsp butter salted or unsalted
- 1 garlic clove minced
- 1 cup heavy cream
- 1 1/4 cup parmesan cheese grated, divided
- salt and pepper to taste
- 1/4 cup fresh parsley finely chopped
Instructions
Cook the linguine
- Cook the linguine pasta in a large pot of salted water according to the package instructions until it's al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain the pasta.8 oz linguine
Cook the breaded chicken
- Meanwhile, slice the chicken in half horizontally and pat dry them with a paper towel. Combine panko breadcrumbs, grated parmesan, and ground black pepper in a large plate. Whisk the egg in another plate.1 lb chicken breasts, 1 egg, 1/2 cup panko breadcrumbs, 1/8 tsp black pepper, 1/4 cup parmesan
- To bread the chicken pieces, coat them first in egg, followed by the panko mixture. Heat 2 tbsp of the olive oil in a non-stick pan and fry the breaded chicken on medium-low heat for 4 minutes on each side until fully cooked and they have golden brown color. Ideally, check the internal temperature with an instant-read thermometer. It should be at 165F (74C). Cut the chicken into 1/2-inch pieces against the grain and set aside.3 tbsp olive oil
Make the Alfredo sauce
- Reduce to medium heat and add the butter and minced garlic to the remaining oil. Cook until fragrant, about 1 minute.2 tbsp butter, 1 garlic clove
- Pour in the heavy cream, stirring continuously. Gradually add 1 cup of grated parmesan cheese, stirring constantly until melted and sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.1 cup heavy cream, 1 1/4 cup parmesan cheese, salt and pepper
- Add cooked pasta to the skillet with the cream sauce, tossing to coat evenly. If needed, add some of reserved pasta water to adjust the consistency.
- Add the Alfredo linguine to pasta bowls and add the breaded chicken pieces on top. Garnish with chopped parsley and 1/4 cup of grated parmesan cheese. Serve immediately and enjoy!1/4 cup fresh parsley
Notes
Al dente pasta: Cook linguine just until al dente to ensure perfect texture in the final dish.
Adjust consistency: Adjust the thickness of the sauce with reserved pasta water as needed to achieve the desired consistency.
Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding more stock if needed. I don’t recommend freezing the creamy sauce as it may separate upon thawing.
Nutrition
Calories: 880kcalCarbohydrates: 51gProtein: 49gFat: 53gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 221mgSodium: 870mgPotassium: 693mgFiber: 2gSugar: 4gVitamin A: 1752IUVitamin C: 7mgCalcium: 529mgIron: 2mg
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Ingredients and substitutions
- Linguine: You’ll need 8 oz of dried or 14 oz of fresh linguine pasta. You can also use your preferred pasta of choice including fettuccine noodles, angel hair, or spaghetti. Short pastas such as macaroni, fusilli, or penne are great choices too. Homemade pappardelle take this dish to another level.
- Chicken: Boneless and skinless chicken breasts work best but you also use skinless and boneless thighs or chicken tenders.
- Panko: Panko breadcrumbs, grated parmesan, and 1 whisked egg are used to make the breaded chicken. You can use regular breadcrumbs as well.
- Garlic: Fresh minced garlic adds a rich Italian flavor to the sauce but you can also substitute it with 1/4 tsp of garlic powder.
- Cream: I use heavy whipping cream but you can substitute half with whole milk for a lighter dish.
- Cheese: You’ll need 1 cup of grated parmesan cheese to make an authentic Alfredo sauce, plus extra for the panko chicken schnitzel and to serve. You can opt for mozzarella or fontina cheese if needed.
Step-by-step: chicken Alfredo pasta
- Cut the chicken breast in half horizontally and pat them dry with a paper towel.
- Combine panko breadcrumbs, grated parmesan, and ground pepper.
- Coat the chicken pieces in whisked egg.
- Coat them in the breadcrumb mixture. Fry the chicken 4 min. on each side in olive oil and butter and set them aside. Meanwhile boil the linguine.
- Sauté the garlic until golden brown and fragrant in the leftover cooking fat.
- Add cream and parmesan cheese. Stir to combine on medium heat.
- Season to taste.
- Add the cooked linguine pasta. Stir to coat the pasta in the creamy sauce.
