Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

📝 Ingredients

For the Chicken:

• 2 large chicken breasts (butterflied or cut into fillets)

• 1 tsp paprika

• ½ tsp black pepper

• 1 tsp salt

• ½ tsp dried Italian herbs (optional)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3–4 garlic cloves, minced

For the Alfredo Sauce:

• 3 tbsp unsalted butter

• 4–5 garlic cloves, minced

• 1½ cups heavy cream

• ½ cup chicken broth (or pasta water)

• ¾ cup freshly grated Parmesan cheese

• Salt and black pepper to taste

• A pinch of nutmeg (optional)

• 2 tbsp fresh parsley, chopped

For the Pasta:

• 300 g (10 oz) linguine pasta

• Salt (for boiling water)

• 1 tbsp olive oil

👩‍🍳 Instructions

Step 1: Cook the Pasta

1. Boil a large pot of salted water.

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

3. Reserve ½ cup of pasta water, then drain and toss pasta with 1 tbsp olive oil. Set aside.

Step 2: Prepare the Chicken

1. Pat chicken dry and season with paprika, salt, black pepper, and herbs.

2. In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat.

3. Add minced garlic and sauté for 30 seconds.

4. Cook chicken for 4–5 minutes per side until golden and cooked through.

5. Remove chicken, cover, and set aside.

Step 3: Make the Alfredo Sauce

1. In the same skillet, add 3 tbsp butter and minced garlic. Sauté until fragrant.

2. Pour in heavy cream and chicken broth (or pasta water), stir well.

3. Reduce heat to low and add Parmesan cheese gradually, stirring until smooth and creamy.

4. Season with salt, black pepper, and nutmeg.

5. Let it simmer for 3–4 minutes until thickened.

Step 4: Combine & Serve

1. Add cooked linguine to the Alfredo sauce and toss until well coated.

2. Slice chicken and place it over the pasta.

3. Garnish with chopped parsley and extra Parmesan cheese.

4. Serve hot and enjoy!

🍽️ Tips

• Use freshly grated Parmesan for the best creamy texture.

• Don’t overcook the chicken to keep it juicy.

• Add a splash of pasta water if the sauce becomes too thick.

• Serve with garlic bread or a fresh green salad for a complete meal.

❓ Q&A

Q: Can I use half-and-half instead of heavy cream?
A: Yes, but the sauce will be slightly lighter and less creamy.

Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.

Q: Can I substitute linguine with another pasta?
A: Absolutely! Fettuccine, spaghetti, or penne also work well.

Q: Can I add vegetables?
A: Yes! Sautéed mushrooms, spinach, or steamed broccoli pair beautifully.