🧄🧈 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Tender chicken seared in garlic butter, tossed with perfectly cooked linguine, and coated in a luxuriously creamy Alfredo sauce. This dish is indulgent, flavorful, and guaranteed to impress.
Comfort Food • Family Favorite • 30-Minute Meal
🥣 Ingredients (4 servings)
Chicken:
-
2 large boneless, skinless chicken breasts, sliced
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp paprika
-
1 tbsp olive oil
-
2 tbsp butter
-
3 cloves garlic, minced
Pasta:
-
12 oz linguine
-
Salted water for boiling
Alfredo Sauce:
-
4 tbsp butter
-
4 cloves garlic, minced
-
1½ cups heavy cream
-
1 cup freshly grated Parmesan cheese
-
½ tsp Italian seasoning
-
¼ tsp nutmeg (optional)
-
Salt & pepper to taste
-
¼ cup reserved pasta water (as needed)
Garnish (Optional):
-
Fresh parsley
-
Extra Parmesan
-
Red pepper flakes
👩🍳 Instructions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ¼ cup pasta water, then drain.
2️⃣ Cook the Chicken
Season chicken with salt, pepper, and paprika.
Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
Add minced garlic to the same skillet and sauté 30 seconds until fragrant.
3️⃣ Make the Alfredo Sauce
Lower heat to medium-low. Add butter and garlic, cooking briefly.
Pour in heavy cream, Italian seasoning, and nutmeg. Simmer 3–4 minutes.
Whisk in Parmesan until smooth and creamy. Add pasta water as needed to thin.
4️⃣ Combine
Add cooked pasta and chicken back to the skillet. Toss until fully coated in sauce.
5️⃣ Serve
Garnish with parsley, extra Parmesan, and red pepper flakes. Serve hot.
📊 Nutrition (Approx. Per Serving)
-
Calories: ~650
-
Protein: 38g
-
Fat: 42g
-
Carbs: 45g
(Nutrition varies by ingredients and portions)
❓ Q & A – Creamy Garlic Butter Chicken & Linguine
Q: Can I use chicken thighs instead of breasts?
A: Yes, thighs add extra juiciness and flavor.
Q: Can I substitute milk for heavy cream?
A: Heavy cream is best, but you can use half-and-half with slightly thinner results.
Q: How do I keep Alfredo sauce from breaking?
A: Use low heat and freshly grated Parmesan, and avoid boiling.
Q: Can I add vegetables?
A: Absolutely! Broccoli, spinach, mushrooms, or sun-dried tomatoes work great.
Q: Can I make this ahead of time?
A: Alfredo is best fresh, but leftovers keep 2–3 days refrigerated.
Q: Can I make it gluten-free?
A: Yes — use gluten-free pasta.