Creamy Garlic Butter Chicken & Linguine

This dish features bite-sized chicken pieces seared to golden perfection and tossed with silky linguine in a decadent garlic-infused Alfredo sauce. It is a crowd-pleasing favorite that brings restaurant-quality flavors to your home kitchen.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

• Servings: 4

Ingredients

For the Chicken

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 teaspoon Italian seasoning

For the Pasta & Alfredo Sauce

• 10 oz linguine pasta

• 4 tablespoons butter (unsalted preferred)

• 3-4 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Optional: Fresh parsley or red pepper flakes for garnish

Instructions

1. Boil the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook the linguine according to the package directions until al dente.

3. Pro Tip: Reserve about ½ cup of the pasta water before draining; this helps thin the sauce later if needed.

2. Sear the Chicken

1. In a large bowl, season the chicken pieces with salt, black pepper, and Italian seasoning.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

3. Prepare the Alfredo Sauce

1. Reduce the skillet heat to medium. Add the butter to the same pan, scraping up any browned bits from the chicken.

2. Once melted, add the minced garlic and sauté for about 1 minute until fragrant (do not let it burn).

3. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes until it begins to slightly thicken.

4. Whisk in the Parmesan cheese slowly until the sauce is smooth and creamy.

4. Combine and Serve

1. Add the cooked linguine and the seared chicken back into the skillet with the sauce.

2. Toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water.

3. Garnish with fresh parsley or a pinch of red pepper flakes and serve immediately.

❓ Related Content & FAQs

Expert Tips for the Best Alfredo

• Grate Your Own Cheese: Pre-shredded cheese is often coated in cornstarch, which can make your sauce grainy. Grating a block of Parmesan ensures a silky-smooth finish.

• Don’t Boil the Cream: Keep the heat at a simmer. Boiling heavy cream too vigorously can cause the fat to separate.

• Resting the Sauce: Alfredo sauce thickens as it cools. If you aren’t serving it right away, you may need extra cream or pasta water to loosen it up later.

Recipe Variations

• Add Greens: Stir in a handful of fresh spinach or steamed broccoli florets during the final tossing step for added nutrients.

• Cajun Twist: Swap the Italian seasoning for Cajun spice and add sliced bell peppers for a “Pastalaya” style kick.

• Lighter Version: You can substitute half of the heavy cream with whole milk or half-and-half, though the sauce will be less thick and rich.

Common Questions

Q: Can I use chicken thighs instead of breasts? A: Yes! Boneless, skinless chicken thighs are excellent for this recipe as they stay very juicy. Just ensure they are cut into even, bite-sized pieces for consistent cooking.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or water to the pasta and heat gently on the stove or in the microwave to prevent the sauce from drying out.

Q: What should I serve with this? A: This rich dish pairs perfectly with a crisp side salad with vinaigrette or a side of roasted asparagus to balance the creaminess.