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We’re kind of obsessed with this lightened-up chicken Alfredo linguine. It tastes so creamy and indulgent that you won’t even believe it’s made without heavy cream! The Alfredo sauce with cream cheese and milk makes this dish lighter, while still delivering that rich, comforting flavor you love. Plus, using rotisserie chicken makes this come together quickly, adding tons of flavor without any extra effort.
Paired with tender chicken and perfectly cooked pasta, this chicken Alfredo is a healthier version of the classic, and just as delicious. Whether you’re craving something creamy for dinner or looking to lighten up your favorite Alfredo dish, this recipe is sure to hit the spot!
Why You Will Love Chicken Alfredo Linguine
- Lightened Up: It’s a healthier take on classic chicken Alfredo, made without heavy cream, using only one tablespoon of light butter and reduced-fat cream cheese for a creamy yet lighter sauce.
- Incredible Flavor: The rich and cheesy Alfredo sauce is packed with Parmesan, Italian seasoning, and fresh garlic for an irresistible flavor.
- Perfectly Balanced: Tender linguine and juicy chicken come together in a decadent, creamy sauce. It’s such a satisfying and comforting dish.
- Quick & Easy: This recipe comes together effortlessly with shredded rotisserie chicken!
Ingredients Needed
- Linguine: Cook the linguine until al dente according to the package directions.
- Butter: A touch of light butter to sauté the garlic and add depth of flavor.
- Garlic: Sauté the garlic for a delicious flavor.
- Milk: We used 2% milk as the base of the sauce.
- Cream Cheese: Reduced-fat cream cheese adds creaminess while being a lighter option.
- Seasonings: Salt, pepper, Italian seasoning, and a touch of nutmeg to enhance the flavor.
- Chicken: We kept this recipe quick and easy by using shredded rotisserie chicken!
- Parmesan Cheese: For a classic Alfredo sauce with delicious, cheesy flavor.
- Cornstarch: Add a cornstarch slurry to thicken the sauce.
- Parsley: Garnish with chopped fresh parsley.
Substitutions & Variations
- Chicken To Use: We kept this recipe super simple by using shredded rotisserie chicken! As a substitute, you could use our slow cooker shredded chicken recipe, or fully cook boneless skinless chicken breasts, and shred or cut them into bite-sized pieces. Any of these options will work, just ensure the chicken is fully cooked.
- Pasta Options: We used linguine for this recipe, but you can substitute it with your pasta of choice if preferred. Some other options are fettuccine, angel hair pasta, penne, or rigatoni. Or, use gluten-free pasta, chickpea pasta, or protein pasta. For a low-carb pasta, use Fiber Gourmet, Carba Nada, or Palmini.
- Pasta Alternatives: For a pasta alternative, pour the chicken Alfredo sauce over cooked lentils, or spaghetti squash.
- Milk Options: We used 2% milk to keep the sauce creamy yet lighter. For an even creamier sauce, substitute with whole milk.
- Parmesan: For the best flavor, use freshly grated parmesan cheese. Pre-grated parmesan works but lacks the same depth of flavor.
- Linguine Alfredo: If preferred, you can omit the chicken from this recipe and just serve cooked linguine with the Alfredo sauce.
How To Make Chicken Alfredo Linguine
Step 1: Cook the linguine until al dente according to the package instructions. Once cooked, drain the linguine and set it aside.
Step 2: Add the butter to a skillet over medium-low heat on the stove. Add the crushed garlic to the skillet and sauté until fragrant.
Step 3: Remove the skillet from the heat and pour in the milk, cream cheese, salt, pepper, Italian seasoning, and nutmeg. Then, mix to combine these ingredients over low heat, making sure the cream cheese is incorporated.
Step 4: Combine 2 teaspoons of cornstarch with 2 teaspoons of cold water to create a cornstarch slurry.
Step 5: Add the cornstarch slurry and shredded rotisserie chicken to the sauce. Stir to combine the ingredients and cook over low heat to thicken the sauce and warm the chicken.
Step 6: Once thickened, add the parmesan cheese to the skillet and mix.
Then, add the cooked drained linguine. Mix to evenly coat it in the sauce.
Step 7: Garnish with chopped fresh parsley and serve.
Serving Suggestions
Here are some delicious dishes to serve with this chicken Alfredo linguine!
- Garlic Bread: To soak up the creamy Alfredo sauce.
- Roasted Vegetables: Broccoli, asparagus, or bell peppers would be a delicious side.
- Salad: A side Caesar salad or simple green salad balances the richness.
Expert Tips
- Sauté Garlic First: Cooking fresh garlic in butter for a few minutes enhances its flavor and gives the sauce a delicious depth.
- Don’t Overheat the Sauce: Keep the heat low when combining the ingredients to prevent the cheese and milk from curdling and to maintain a smooth, creamy texture.
- Sauce Consistency: If the Alfredo sauce becomes too thick from the cornstarch slurry, add a splash of milk or a bit of reserved pasta water until the desired consistency is reached.
- Cream Cheese: Ensure that the cream cheese is incorporated smoothly into the sauce before adding the cornstarch slurry, chicken, and pasta.
- Add Parmesan At The End: Mix in the grated Parmesan cheese at the end, once the sauce has thickened. It helps ensure a smooth and creamy texture. If you add it too early, the cheese can clump or become grainy instead of melting evenly. By stirring it in at the end, off the heat, or over very low heat, the cheese melts gradually, blending seamlessly into the sauce for the best flavor and consistency.
- Cook Pasta Al Dente: The linguine should be slightly firm to hold up well in the rich Alfredo sauce.
- Garnish: Finish with fresh parsley, extra grated Parmesan, or a pinch of black pepper for the perfect final touch.
Storage Instructions
Storing: Store leftover chicken Alfredo linguine in an airtight container in the refrigerator for 2-3 days.
Reheating: You can reheat leftovers in a saucepan over low heat on the stove with a splash of milk until warm or in the microwave.
Frequently Asked Questions
Can I Use Linguine Instead of Fettuccine For Alfredo?
Yes, you can use linguine instead of fettuccine for Alfredo! We used linguine for this chicken Alfredo recipe. Linguine and fettuccine have a similar pasta shape, and both work well for soaking up creamy Alfredo sauce.
What Is The Best Cheese For Alfredo Sauce?
For Alfredo sauce, it’s best to use freshly grated parmesan cheese for the best flavor. However, to save time you can use pre-grated Parmesan cheese.
More Recipes To Try Next!
- Cottage Cheese Alfredo Sauce
- Mushroom Alfredo Sauce
- Marry Me Chicken Pasta
- Crispy Baked Eggplant Parmesan
- Air Fryer Boneless Skinless Chicken Thighs
- Juicy Brined Chicken Breast Recipe
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
CHICKEN ALFREDO LINGUINE
Ingredients
- 8 ounces uncooked linguine of choice
- 1 tablespoon light butter
- 2 cloves garlic, crushed
- 1 ½ cups 2% milk
- 5 tablespoons reduced-fat cream cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Italian seasoning
- 1 pinch of nutmeg
- 8-10 ounces shredded rotisserie chicken
- 1/2 cup grated parmesan cheese
- 2 teaspoons cornstarch
- 2 tablespoons fresh parsley, optional
Instructions
- Cook the linguine until al dente according to the package instructions. Once cooked, drain the linguine and set it aside.
- Add the butter to a skillet over medium-low heat on the stove. Add the crushed garlic to the skillet and sauté until fragrant, about 2-3 minutes.
- Remove the skillet from the heat and pour in the milk, cream cheese, salt, pepper, Italian seasoning, and nutmeg. Then, mix to combine these ingredients over low heat, making sure the cream cheese is incorporated.
- Combine 2 teaspoons of cornstarch with 2 teaspoons of cold water to create a cornstarch slurry.
- Add the cornstarch slurry and shredded rotisserie chicken to the sauce. Stir to combine the ingredients and cook over low heat to thicken the sauce and warm the chicken.
- Once thickened, add the parmesan cheese to the skillet and mix. Then, add the cooked drained linguine. Mix to evenly coat it in the sauce.
- Garnish with chopped fresh parsley and serve.
Video
Notes
- Chicken To Use: We kept this recipe super simple by using shredded rotisserie chicken! As a substitute, you could use our slow cooker shredded chicken recipe, or fully cook boneless skinless chicken breasts, and shred or cut them into bite-sized pieces. Any of these options will work, just ensure the chicken is fully cooked.
- Pasta Options: We used linguine for this recipe, but you can substitute it with your pasta of choice if preferred. Some other options are fettuccine, angel hair pasta, penne, or rigatoni. Or, use gluten-free pasta, chickpea pasta, or protein pasta.
- Storage: Store leftover chicken Alfredo linguine in an airtight container in the refrigerator for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This chicken alfredo linguini is a must-try because it skips the heavy cream but still delivers a rich, velvety sauce, thanks to a luscious blend of cream cheese and milk. You’ll want to make this on repeat it’s silky, flavorful, and guaranteed to become a go-to favorite!
One night I was looking for a cream sauce with low points and ran across this one. So glad I found it. I have made copies and handed them out at my WW meeting and let them know where I found it.
Hi Judith, I’m so happy you found our chicken Alfredo linguine recipe and that it worked out perfectly for you! Thank you SO much for sharing it with others at your WW meeting, that really means a lot! It’s always great when something so delicious and low in points can be shared with others. Thank you for all your support!