Chicken Alfredo Linguine Pasta
Calling all creamy pasta lovers! This chicken Alfredo linguine is a must-try if you love creamy chicken pasta dishes.
Servings: 4 servings
Calories: 880kcal
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: 880kcal | Carbohydrates: 51g | Protein: 49g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 870mg | Potassium: 693mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1752IU | Vitamin C: 7mg | Calcium: 529mg | Iron: 2mg
