This Alfredo Linguine is your go-to for busy weeknights, small celebrations, or when you want comfort food without fuss.
This dish is silky and rich, with a creamy sauce that clings to each strand of linguine. Garlic and butter give it a warm, savory base while Parmesan adds a nutty, salty finish. The texture is smooth and velvety, and it feels both elegant and homey the kind of meal that makes your kitchen smell like heaven on a rainy day.
Top reasons to make this recipe:
- It’s quick and satisfying.
- Uses simple pantry staples.
- Easy to add vegetables or protein for a full meal.
Why You’ll Love This Recipe
- Ready in about 25 minutes
- Made with pantry and fridge staples
- Easy to stretch with veggies, chicken, or shrimp
- Comforting, creamy, and kid-friendly
Ingredients of Alfredo Linguine
- 12 oz (340 g) linguine pasta
- 4 tbsp (56 g) unsalted butter
- 2–3 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: 1 cup broccoli florets, steamed or blanched
- Optional: 1 cup frozen peas, thawed
- Optional: 2 cups cooked chicken, sliced (or 12–16 shrimp, peeled and cooked)
Step-by-Step Instructions of Alfredo Linguine
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Melt the butter in a large skillet over medium heat.
- Sauté the minced garlic in the melted butter for 30–60 seconds until fragrant, stirring so it doesn’t brown.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes to slightly thicken, stirring often.
- Reduce the heat to low and stir in the grated Parmesan until melted and smooth.
- Season the sauce with salt and several grinds of black pepper. Taste and adjust seasoning.
- Add the drained linguine to the skillet and toss to coat. If the sauce seems too thick, add a splash of reserved pasta water, a little at a time, until the sauce reaches a silky consistency.
- Stir in optional vegetables or cooked chicken/shrimp to warm through. Cook 1–2 minutes more so everything is heated evenly.
- Serve immediately with extra Parmesan and a crack of black pepper on top.
Tips for Success
- Use freshly grated Parmesan for the best melting and flavor; pre-grated types can be gritty.
- Reserve pasta water its starch helps loosen the sauce and make it cling to the pasta.
- Keep heat low when adding cheese so the sauce stays smooth and doesn’t split.
- Don’t overcook the linguine; a bit of bite helps the sauce shine.
Substitutions & Variations of Alfredo Linguine
To Make It Vegan/Gluten-Free:
- Use gluten-free linguine (rice or chickpea pasta).
- Swap heavy cream for full-fat coconut milk or a homemade cashew cream.
- Replace Parmesan with a vegan Parmesan-style shreds or nutritional yeast for cheesy flavor.
Variations:
- Add lemon zest and spinach for brightness and color.
- Stir in sautéed mushrooms or sun-dried tomatoes for deeper flavor.
- Toss in a spoonful of pesto for an herby twist.
- For a cozy bake version, try a similar approach in a casserole or check this golden take on a baked Alfredo for inspiration: Creamy Chicken Alfredo Pasta Bake.
Storage Instructions of Alfredo Linguine
- Refrigerator: Cool the pasta to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently.
- Freezer: Alfredo sauce can change texture when frozen; if you must freeze, place pasta and sauce in a freezer-safe container for up to 1 month. Thaw overnight in fridge before reheating.
- Make-Ahead: Cook the pasta and sauce separately. Store both in the fridge and combine just before serving. Chop add-ins the day before to save time.
Frequently Asked Questions (FAQ) of Alfredo Linguine
Why did my sauce get grainy after adding Parmesan?
The heat was likely too high. Turn the heat down and stir gently. Using freshly grated Parmesan helps prevent grittiness.
Can I make Alfredo lighter?
Yes use half-and-half or a mix of milk and a small amount of cream, but the sauce will be thinner. Thicken with a little cornstarch slurry if needed.
How do I reheat Alfredo linguine without drying it out?
Reheat in a skillet over low heat with a splash of milk or reserved pasta water, stirring until warmed. Microwave in short bursts, stirring between intervals, and add liquid as needed.
Final Thoughts
Alfredo Linguine is a simple, comforting dish that fits busy lives and calm weekend dinners alike. With a few pantry staples and a little stirring, you get a silky, satisfying meal that can be dressed up or down. Try it tonight, then come back and tell me how it turned out leave a comment and a star rating so others can find this easy favorite.
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Weeknight Alfredo Linguine
A quick and creamy Alfredo linguine that’s perfect for busy weeknights and comforting dinners.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 12 oz (340 g) linguine pasta
- 4 tbsp (56 g) unsalted butter
- 2–3 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: 1 cup broccoli florets, steamed or blanched
- Optional: 1 cup frozen peas, thawed
- Optional: 2 cups cooked chicken, sliced (or 12–16 shrimp, peeled and cooked)
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Melt the butter in a large skillet over medium heat.
- Sauté the minced garlic in the melted butter for 30–60 seconds until fragrant, stirring so it doesn’t brown.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes to slightly thicken, stirring often.
- Reduce the heat to low and stir in the grated Parmesan until melted and smooth.
- Season the sauce with salt and several grinds of black pepper. Taste and adjust seasoning.
- Add the drained linguine to the skillet and toss to coat. If the sauce seems too thick, add a splash of reserved pasta water until the sauce reaches a silky consistency.
- Stir in optional vegetables or cooked chicken/shrimp to warm through. Cook 1–2 minutes more.
- Serve immediately with extra Parmesan and a crack of black pepper on top.
Notes
Use freshly grated Parmesan for best flavor. Reserve pasta water to help the sauce cling to the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian