Chicken Alfredo Linguini Recipe

Boil pasta

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguini and cook according to package instructions until al dente, usually 9–11 minutes. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Keep the drained pasta covered or tossed lightly with a teaspoon of olive oil to prevent sticking while you finish the sauce and chicken.

Pound the chicken breasts to even thickness (about 3/4" thick) or slice in half horizontally if very thick. Pat dry with paper towels.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed 5–6 minutes on the first side until golden brown. Flip and cook 4–6 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness.

Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice thinly on the bias. Keep skillet with any browned bits and juices for the sauce.

Reduce heat to medium. In the same skillet used for the chicken, add 4 tbsp unsalted butter. When the butter melts and begins to foam, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 1 tablespoon flour over the butter-garlic and whisk continuously for about 1 minute to cook the raw flour taste and create a light roux.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Stir constantly to prevent lumps.

Simmer the sauce for 3–5 minutes until it begins to thicken slightly. If it becomes too thick, whisk in up to 1/2 to 1 cup of the reserved pasta water, a few tablespoons at a time, until it reaches a smooth, ribbon-like consistency.

Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese until melted and fully incorporated. Taste and season with 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of nutmeg if using. Keep the sauce warm but do not let it boil vigorously once the cheese is added (to prevent graininess).

Add the drained linguini directly to the skillet with the sauce (or transfer sauce to a large warm pot and add pasta). Toss thoroughly to coat the pasta, adding reserved pasta water, 1–2 tablespoons at a time, if needed to loosen the sauce and help it cling to the noodles.

Fold in the sliced chicken, toss gently to combine and heat through for 1–2 minutes.

Taste once more and adjust seasoning with salt and pepper if necessary. If sauce feels heavy, stir in a tablespoon of reserved pasta water to lighten.

Divide the chicken Alfredo linguini among 4 plates or bowls. Sprinkle each serving with chopped parsley and extra grated Parmesan. Serve immediately.