Home > Recipes > Dinner > Easy Chicken Alfredo Linguine Pasta

Easy Chicken Alfredo Linguine Pasta

If you love creamy chicken fettuccine, you’ll be right into this easy Chicken Alfredo Linguine. Perfect for both, midweek dinners or special occasions, this easy pasta recipe combines al dente linguine and juicy breaded chicken in a rich creamy, and cheesy parmesan sauce. Yum!

Breaded chicken on creamy linguine pasta in a white bowl next to green napkin.
Table of contents

Why you’ll love my chicken Alfredo linguine recipe

  • Quick and easy recipe: Simple ingredients and straightforward steps make this an impressive yet easy dinner.
  • Versatile comfort food: The whole family loves this cheesy pasta in our house. It can easily be adjusted to everyone’s taste buds. Simply add cooked veggies to the sauce to make it a complete meal.
  • 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, and Easter.

What’s the difference between fettuccine and linguine pasta?

Fettuccine and linguine, both long, flat pasta noodles, are both suitable for Alfredo sauce. Fettuccine’s wider and thicker texture provides a larger base to hold the creamy sauce, while linguine’s narrower and delicate strands allow for a lighter coating of Alfredo.


Ingredient overview for chicken alfredo with linguine.
  • Linguine: You’ll need 8oz of dried or 14oz 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 noodles 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 & egg: Panko breadcrumbs, grated parmesan, and 1 whisked egg are used to make the breaded chicken. You can use regular breadcrumbs as well.
  • Olive oil: A good drizzle of olive oil, extra-virgin, helps sauté the chicken evenly. You can use other vegetable oil if needed.
  • 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.
  • Butter: Butter adds extra richness to the sauce.
  • 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.
  • Seasoning: Salt and black pepper.
  • Garnish: Fresh parsley and extra parmesan cheese.


  1. Shrimp Alfredo: Substitute chicken with shrimp for a delicious seafood pasta dish.
  2. Vegetarian: Omit chicken and use broccoli, mushrooms, cherry tomatoes, or peas for a vegetarian Alfredo pasta.
  3. Spice it up: Add some heat by adding a pinch of red pepper flakes or cayenne pepper to the sauce.

How to make chicken Alfredo pasta

Steps 5-8 on how to make chicken alfredo with linguine.
Steps 5-8 on how to make chicken alfredo with linguine.
  1. Cut the chicken breast in half horizontally and pat them dry with a paper towel.
  2. Combine panko breadcrumbs, grated parmesan, and ground pepper.
  3. Coat the chicken pieces in whisked egg.
  4. 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.
  5. Sauté the garlic until golden brown and fragrant in the leftover cooking fat.
  6. Add cream and parmesan cheese. Stir to combine on medium heat.
  7. Season to taste.
  8. Add the cooked linguine pasta. Stir to coat the pasta in the creamy sauce.


Serve this breaded chicken Alfredo pasta with a side of garlic bread to mop up any extra cheesy sauce and a crisp Caesar salad or insalata mista for a complete meal.

Pair with a glass of chilled white wine, such as Chardonnay or Pinot Grigio, to complement the delicious creamy sauce.


How do I store leftovers?

 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.

Can I freeze this dish?

I don’t recommend that. The creamy sauce may separate upon thawing, so it’s best enjoyed fresh or refrigerated rather than frozen.

If you loved this Chicken Alfredo Linguine Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Breaded chicken on creamy linguine pasta in a white bowl next to green napkin.

Easy Chicken Alfredo Linguine Pasta

Caro Jensen
Calling all pasta lovers! This chicken Alfredo linguine is a must-try if you love creamy chicken pasta dishes.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine American, Italian
Servings 4 servings
Calories 880 kcal


  • 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


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


  1. Al dente pasta: Cook linguine just until al dente to ensure perfect texture in the final dish.
  2. Consistency: Adjust the thickness of the sauce with reserved pasta water as needed to achieve the desired consistency.
  3. Seasoning: Season the sauce to taste at the end as the parmesan cheese adds extra saltiness.


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
Loved this recipe?Please leave a 🌟 star rating on this recipe. Thanks!

Similar Posts