Linguine Alfredo is a quick and easy pasta recipe. With a creamy cheesy sauce and al dente chewy pasta, dinner comes together in around 15 minutes. This alfredo with linguine will become the whole family's new favorite pasta recipe!
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Everyday ingredients: everything you need to make this simple recipe can be bought from your local grocery store. They are all year round readily available ingredients that will be easy to get your hands on.
- Budget friendly: this is a cost effective dish that won't break the bank.
- Comfort food: with cream, butter and pasta in the recipe, you know it is a dish that will tick the comfort food box. With it's delicious creamy sauce with garlic and cheese it is simple yet full of flavor. It is the perfect dish for special occasions!
- Minimal effort: there is not a lot of steps that go into making this linguine alfredo. Yet there is still maximum yum involved!
- Versatile: this is a basic creamy pasta recipe that works as it is. Or you can add some vegetables, leftover chicken or crispy bacon to diversify.
The photo below is to show you everything you need to make the creamy linguine alfredo. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt: we use this in the alfredo sauce for seasoning.
- Black pepper: we use a little bit of black pepper to garnish the dish for serving.
- Garlic: chunky minced garlic or you can use 2-3 fresh garlic cloves and finely chop them.
- Butter: as we are using salt as a separate ingredient in the recipe, we want to use unsalted butter as a starting point in making the alfredo sauce.
- Parsley: we want to use fresh parsley in the dish for colour, taste and texture. Trim the stems and then finely chop the leaves.
- Parmesan cheese: finely grated with a microplane zester is best so that it is soft and fresh.
- Cream: this ingredient is key to how we get our creamy silky sauce! Heavy cream not dollop or whipped is what is needed.
- Linguine: similar to spaghetti and fettuccine this pasta (sometimes referred to as linguine noodles) is more flat and wide than it is round. It will be in the pasta aisle with the other dried pastas or you can get it from the fridge section with the other fresh pasta.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by melting the butter for the creamy alfredo sauce.
- Melt butter (Photo 1)
- Add garlic, salt, cook for 1 minute (Photo 2)
- Pour in cream (Photo 3)
- Add parmesan cheese (Photo 4)
👩🍳 How to Make Linguine Alfredo
We start by making the alfredo sauce. To do so place a heavy based sauté pan or large skillet on the stove top and turn the heat to high.
Melt butter and then transfer in the minced garlic and salt and cook for 1 minute.
Once the butter and garlic is golden brown pour the cream into the pan and reduce the stove to medium-low heat.
- Stir to combine (Photo 5)
- Reserve some of the pasta water (Photo 6)
- Add the cooked linguine to the sauce (Photo 7)
- Pour in the reserved pasta water (Photo 8)
Once you have added the parmesan to the cream, stir to combine then let the cheese melt. You can give it a couple of stirs throughout this time.
Read and follow the package directions to cook linguine in a large saucepan of boiling salted water. Moments before it is al dente, use a heatproof jug to scoop out a couple of cups of the starchy pasta water.
Then use a colander over the sink to drain the remaining water and discard.
Add the warm pasta to the parmesan sauce then add the chopped parsley as seen in the photo below.
- Add the chopped parsley (Photo 9)
Once you have added the chopped parsley to the alfredo linguine you can take a pair of kitchen tongs and toss. Combine the pasta, pasta water and alfredo sauce.
Once this is done you can get ready to garnish the dish. I like to use a trio of black pepper, parmesan cheese and more parsley. You can see what this combination looks like in the photo below.
- Garnish the pasta (Photo 10)
🍽 Serving Suggestions
There will be a variety of things people will want to do with this dish as it is so versatile.
Otherwise grab the black pepper, parsley and parmesan, give them each a sprinkle over the top of the pasta.
Grab some forks and everyone can get ready to dive on in!
👍 How to Guide
How to Store
Store leftovers of the alfredo linguine in a bowl with cling wrap or in a sealed, airtight container in the refrigerator. They will last up to 3 days and need to be reheated before being consumed.
How to Freeze
My personal preference is not to freeze leftovers. They simply never taste as good as when freshly cooked.
If however, you really want to freeze leftovers, I recommend once frozen allow to fully thaw before reheating ie don't try and defrost from frozen.
How to Reheat
Thaw frozen linguine alfredo in the fridge overnight. You will get better results if you reheat from thawed as opposed to using the microwave to defrost it.
Once the linguine is thawed, you can add it to a sauce pan on the stove. Use medium heat to stir till heated through. It will take between 3 to 5 mins. Alternatively you can reheat the leftover pasta in the microwave, this will only take about 2 to 3 minutes on high.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use a different pasta if you wish too. Spaghetti, fettuccine pasta or Macaroni Alfredo are all good options. Or you can use your favorite type of pasta.
- For an alternative cheese option you can use pecorino romano (equivalent amount) in place of the parmesan cheese.
- Other fresh herbs you can use are basil or flat leaf parsley as alternatives to the curly leaf parsley you see in the photos.
- If you want more protein in the dish try adding leftover shredded rotisserie chicken to make it a chicken alfredo pasta.
- If you do want to use salted butter (say it is the only one you have in the fridge), then I would omit adding salt separately when frying off the garlic.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- We only need to cook the garlic for 1 minute. After the butter has melted, add these 2 ingredients (garlic and salt) to the pan and then set a timer for 1 minute so that you will know when to add the cream.
- If you keep the heat on high when you have poured the cream into the pan you will see bubbles in the sauce at the edges, turn the heat down to medium and these will go away.
- Stir the sauce as the cheese melts to have it be combined consistently.
- When tossing the pasta and sauce you will find a pair of tongs handy as you can lift the linguine and move it around in the pan.
🤓 Frequently Asked Questions
Can I use linguine instead of fettuccine for alfredo?
Yes! You can use linguine in place of fettuccine alfredo and it will work very well.
What pasta is thinner than linguine?
Angel hair pasta is thinner than linguine pasta.
What is the difference between fettuccine alfredo and linguine?
Fettuccine is made from egg and flour whereas linguine is made from water and flour. Otherwise they are both wide flat pasta not round and tubular likes spaghetti.
😍 More Easy Dinner Recipes
I like to keep it interesting and switch it up every night of the week. This way dinner never becomes 'same, same' or boring! Here are some more recipes to keep you interested at dinner time:
- Chicken Ribs
- Penne Pesto
- Pork Meatballs In Tomato Sauce
- Thai Minced Pork
- Garlic Pepper Beef
- Honey And Mustard Sausages
- Chicken Corn Noodle Soup
- Meatballs Alfredo
- Marinated Chicken Thighs
- Panko Pork Chops
It is time to get our linguine on my friend! You can also find all of my pasta recipes in the one spot.
- 40 grams/3 tbs butter
- 1 tablespoon garlic minced
- ¼ teaspoon kosher salt
- 250 ml/1 cup heavy cream
- 1 cup parmesan cheese finely grated using a microplane zester
- 500 grams/16 oz linguine
- ½ cup/125 ml reserved pasta water Note 1
- ⅓ cup parsley stems removed, finely chopped
- black pepper
- Butter: place a large sauté pan on the stove, turn the heat to high and add the butter. Allow this to melt and then add the garlic and salt. Cook for 1 minute, stirring as the garlic softens and turns golden brown.
- Cream and cheese: pour in the heavy cream and stir. Then turn the heat to low and add the cheese to the centre of the pan. Stir occasionally as the cheese melts.
- Linguine: place a medium saucepan on the stove top, fill with water and a pinch of salt and bring it to the boil. Read and follow the instructions on the package to cook the pasta. Moments before it is ready, use a heatproof jug to scoop out some of the pasta water. Then use a colander to drain the remaining pasta and discard the water.
- Combine: add the cooked pasta to the creamy alfredo sauce, then measure ½ cup (125ml) of the pasta water and add that to the pan. Use a wooden spoon to toss and combine the pasta, sauce and starchy pasta water.
- Garnish: generously garnish the dish with a combination of black pepper, parmesan cheese and parsley.
- Note 1 - Reserved pasta water: we scoop this out of the saucepan moments before draining the pasta. This starchy pasta water helps bind the pasta and sauce together. Scoop out 1-2 cups (easier to measure later) then measure ½ cup (125ml) and then add this to the pan.
- Serving size: you can decrease the portion size and serve more people using the pasta as a side to mains if you wish to.