Chicken Alfredo Linguine Tossed With Garlic Bread Recipe

Prep and Season

Pat chicken dry and cut into 1/2-inch thick strips or bite-size pieces. In a bowl toss chicken with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp Italian seasoning until evenly coated.

Cook Chicken

Heat a large skillet over medium-high heat. Add a drizzle of olive oil if pan is dry. Add the chicken in a single layer (work in two batches if necessary). Cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil; reserve skillet for sauce.

Bring 4 cups water to a rolling boil in a large pot with 1 tbsp salt. Add 12 oz linguine and cook according to package until just al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Start the Roux

Return the skillet used for chicken to medium heat. Add 4 tbsp unsalted butter. Once melted, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Sprinkle in 1 tsp flour and cook 30 seconds, stirring, to remove raw flour taste.

Add Dairy

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer, whisking constantly, until the sauce begins to thicken, about 3–4 minutes.

Finish Sauce

Reduce heat to low. Whisk in 1 cup freshly grated Parmesan until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg (optional). If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until you reach a silky consistency.

Prep Bread

Preheat oven to 400°F (200°C). Slice the baguette in half lengthwise or into 1-inch thick slices if you prefer pieces for tossing. In a small bowl, combine 4 tbsp softened butter, 2 minced garlic cloves, 1 tbsp chopped parsley, 1/4 tsp salt and 2 tbsp grated Parmesan (optional).

Bake

Spread the garlic butter evenly on the cut sides of the loaf or on each slice. Place on a baking sheet and bake 8–10 minutes until butter melts and edges are golden. For a crisp top, broil 30–60 seconds, watching carefully to avoid burning. Remove and let cool slightly. If using whole slices, roughly tear or cut into bite-size pieces for tossing with pasta.

Combine Pasta and Sauce

Add drained linguine to the skillet with the Alfredo sauce and toss gently to coat. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce so it clings evenly to the pasta.

Add Chicken and Garlic Bread

Return the cooked chicken to the skillet and fold into the coated linguine. Add the torn/cut garlic bread pieces and toss gently so the bread soaks up some sauce but remains slightly textured. The bread will soften slightly; adjust amount to preference (use less if you want it crispier).

Garnish and Serve

Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl or plate. Sprinkle with 1 tbsp chopped fresh parsley and 1/4 cup freshly grated Parmesan. Serve immediately so the garlic bread has a pleasant mix of crisp edges and saucy interior.