CHICKEN ALFREDO LINGUINE

5 from 2 votes

This is the ultimate lightened-up chicken Alfredo linguine recipe. It tastes so creamy and indulgent that you won't even believe it's made without heavy cream!

Prep Time5

Cook Time15

Total Time20

Course: Main

Cuisine: Italian

Keyword: alfredo sauce with cream cheese, chicken alfredo linguine, chicken alfredo with linguine, chicken linguine alfredo

Servings: servings

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.

WW Points: 6 points per serving for the sauce or 10 points per serving using Fiber gourmet light spaghetti

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition