Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
🛒 Ingredients
For the Chicken:
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2 large boneless, skinless chicken breasts (sliced thin or halved)
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning
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½ tsp paprika
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2 tbsp butter
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1 tbsp olive oil
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3–4 cloves garlic (minced)
For the Pasta:
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12 oz linguine
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Water + salt (for boiling)
For the Alfredo Sauce:
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3 tbsp butter
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3 cloves garlic (minced)
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2 cups heavy cream
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1 cup freshly grated Parmesan cheese
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp Italian seasoning
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¼ tsp red chili flakes (optional)
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2 tbsp chopped parsley (for garnish)
👩🍳 Instructions
1️⃣ Cook the Pasta
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Boil salted water.
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Cook linguine according to package instructions until al dente.
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Reserve ½ cup pasta water, then drain and set aside.
2️⃣ Cook the Garlic Butter Chicken
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Season chicken with salt, pepper, paprika, and Italian seasoning.
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Heat butter and olive oil in a large skillet over medium heat.
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Add chicken and cook 4–5 minutes per side until golden and fully cooked.
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Add minced garlic in the last minute and sauté until fragrant.
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Remove chicken and set aside.
3️⃣ Make the Alfredo Sauce
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In the same pan, melt butter.
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Add garlic and sauté for 30 seconds.
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Pour in heavy cream and simmer 3–5 minutes (do not boil hard).
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Stir in Parmesan cheese until melted and smooth.
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Add seasoning and adjust salt/pepper.
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If sauce is too thick, add a splash of reserved pasta water.
4️⃣ Combine
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Add drained linguine into the sauce and toss well.
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Slice chicken and place on top (or mix in).
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Garnish with parsley and extra Parmesan.
🍽️ Serving Tips
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Serve with garlic bread or a fresh Caesar salad.
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Add steamed broccoli or sautéed mushrooms for extra flavor.
❓ Q & A
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner. Add 1 tbsp flour or cream cheese to thicken.
Q: Can I use pre-cooked chicken?
A: Yes! Just slice and add it when combining with the pasta.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.
Q: How do I reheat without drying it out?
A: Reheat gently with a splash of milk or cream to loosen the sauce.
Q: Can I make it lighter?
A: Use half-and-half instead of heavy cream and reduce the butter slightly.