Easy Chicken Alfredo Linguine
A creamy white sauce made with butter, minced garlic, cream cheese, whole milk, and parmesan cheese, then mixed with shredded chicken and linguine pasta. So deliciously Italian!
Equipment
- Saucepan 3 quart (for cooking linguine pasta)
- Large mixing bowl (for shredded chicken)
Ingredients
- 1 rotisserie chicken or your choice of chicken
- 1 lb linguine pasta 16 ounces
- 1/2 cup unsalted butter salted butter is okay
- 2 tsp minced garlic in water
- 8 oz cream cheese
- 2 cups whole milk
- 2/3 cup parmesan cheese shredded
Instructions
- Shred the chicken into pieces. Set aside in the refrigerator.
- Cook the linguine pasta according to the instructions on the back of the package. Set aside.
- Put the butter and minced garlic into a frying pan.
- On medium-high heat, stir until butter has melted and garlic has fried for a bit, about 3 or 4 minutes.
- Reduce the heat to medium and add the cream cheese, stir until the cream cheese has melted into the butter and garlic, stirring constantly.
- Slowly add the whole milk. Whisk until smooth. Keep whisking so the mixture doesn't stick to the bottom of the pan.
- Add the parmesan cheese and whisk the ingredients until you have a smooth white sauce.
- Add the shredded chicken to the sauce. We used about 3/4 of the whole chicken. Then stir the ingredients together.
- Add the linguine pasta. Stir. Heat through and it's ready to serve.
Notes
- A side salad goes great with this chicken alfredo linguine dinner.
- Other side dishes can be veggies and or garlic bread.
- Try out this delicious homemade ice cream and triple chocolate brownies for dessert.
Tried this recipe?Let us know how it was!