Chicken Alfredo Linguine

Ingredients

• 500 g (16 oz)linguine
• 56 g (4 tablespoons)butter
• 1onion, diced
• 4 clovesgarlic, minced
• 1 kg (2 pounds)chicken breast, cut into strips
• 45 ml (3 tablespoons)olive oil
• 480 ml (2 cups)heavy cream (whipping cream)
• 100 g (1 cup)Parmesan cheese, grated
• Juice of ½lemon
• Zest of 1lemon
• To tastesalt and pepper
• To garnishfreshly chopped parsley

Instructions

1. 1

   Cook the linguine

   Bring a large pot of water to the boil and cook the linguine according to the packet instructions until al dente. Reserve 360 ml (1½ cups) of pasta water before draining, then rinse the pasta and set it aside.

2. 2

   Sauté the onion

   Melt the butter in a frying pan over a medium heat. Sauté the onion until lightly golden, then stir in the garlic and cook for 1 minute. Set the mixture aside.

3. 3

   Cook the chicken

   Cut the chicken breast into thin strips if it is not already prepared. Heat the olive oil in a frying pan and fry the chicken until cooked through.

4. 4

   Make the sauce

   Return the sautéed onion mixture to the pan with the chicken. Stir in the cream, Parmesan, lemon juice and lemon zest, then simmer for 2–3 minutes.

5. 5

   Add the pasta

   Gently toss the cooked linguine in the pan until it is coated in the creamy sauce.

6. 6

   Adjust the sauce

   Pour in the reserved pasta water gradually until the sauce reaches your preferred consistency. Season with salt and pepper to taste.

7. 7

   Garnish and serve

   Scatter over the freshly chopped parsley and serve, with extra Parmesan if desired.

What is chicken Alfredo linguine?

Alfredo is an Italian-American style of pasta sauce, traditionally built around butter and Parmesan; cream is a common addition in many versions. Here, linguine and chicken make it a substantial, creamy main course.

Lemon juice and zest cut through the richness, while the reserved pasta water helps the sauce cling to the strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 735 calories, 42g protein, 46g carbs, 38g fat.

The linguine supplies most of the carbohydrates, while the chicken and Parmesan contribute much of the protein. Cream, butter and olive oil are the main sources of fat. For a more balanced plate, serve a portion with a generous side of vegetables or salad.

Why these ingredients work

Chicken breast: Strips cook quickly and are easy to fold through the pasta. Cutting them to a similar thickness helps them finish at roughly the same time.

Parmesan and lemon: The cheese brings savoury depth, while lemon adds a fresh, sharp note. Grate the Parmesan finely so it blends more readily into the warm cream.

Build the onion base

Golden onion: Let the onion soften in the butter until lightly coloured to bring out its sweetness. Keep the heat moderate so the butter and onion do not scorch.

Garlic: Add it after the onion and cook for just 1 minute. Garlic can turn bitter if it browns too much.

Cook the chicken through

Even strips: Keep the chicken pieces similar in size so they cook evenly. Fry them until cooked through before adding the sauce ingredients.

Room in the pan: If the chicken is crowded, it may release moisture and cook less evenly. Use a suitably large pan or cook it in batches if needed.

Get the sauce consistency right

Gentle simmer: Once the cream and Parmesan are in the pan, simmer for 2–3 minutes as directed. Avoid a hard boil, which can make the sauce less smooth.

Pasta water: Add the reserved water a little at a time, tossing as you go. Stop when the sauce coats the linguine without pooling heavily at the bottom.

Time the pasta and sauce

Al dente pasta: Check the packet timing and taste a strand towards the end of cooking. The linguine should still have a slight firmness before it is tossed with the sauce.

Keep the water: Set aside the pasta water before draining, since it is needed to loosen the sauce. Have it close by when you combine the pasta and sauce.

What to serve alongside

Fresh contrast: A crisp green salad or steamed vegetables pair well with the rich sauce. Keep the accompaniments simple so the lemon and Parmesan remain prominent.

At the table: Serve the linguine hot, with extra Parmesan if available. The recipe does not specify a quantity for the extra cheese.

Recipe notes & tips

• Grate the Parmesan finely so it incorporates more easily into the sauce.
• Reserve the pasta water before draining the linguine.
• Cut the chicken into similar-sized strips for more even cooking.
• Add pasta water gradually so you can stop when the sauce coats the pasta.
• Taste the sauce before serving and adjust the salt, pepper or lemon to suit.

Variations

• Add spinach: Stir in a handful near the end and let it wilt in the hot sauce.
• Use fettuccine: Swap in another long pasta shape and cook it according to its packet instructions.
• Add mushrooms: Fry sliced mushrooms until tender before making the sauce.
• Increase the lemon: Add a little more zest for a brighter finish.
• Use fresh herbs: Replace the parsley garnish with chopped chives or basil.

Common mistakes to avoid

• Overcooking the pasta: Cook it al dente and check it before the packet time is up.
• Burning the garlic: Add it after the onion and cook for only 1 minute.
• Crowding the chicken: Use a large pan or fry the strips in batches.
• Boiling the cream hard: Keep the sauce at a gentle simmer for its 2–3 minutes.
• Adding all the pasta water at once: Pour it in gradually and stop when the sauce is silky and clings to the linguine.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave, adding a small splash of water or milk if the sauce has thickened; avoid boiling it.

Frequently asked questions