Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

 

Rich, silky, garlicky pasta with juicy chicken — the ultimate comfort meal!

This Creamy Garlic Butter Chicken & Linguine is everything you love about Alfredo: tender chicken, buttery garlic, a velvety sauce, and perfectly cooked pasta. It’s quick enough for weeknights but indulgent enough for a special dinner. The flavors come together beautifully — savory chicken, creamy Parmesan sauce, and al dente linguine twirled in every bite.

Ingredients

For the Chicken

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt & black pepper, to taste
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder (optional but recommended)

For the Pasta

• 12 oz linguine
• Salt, for boiling

For the Alfredo Sauce

• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Optional: ¼ cup pasta water for thinning the sauce

For Garnish

• Fresh parsley, chopped
• Extra Parmesan
• Crushed red pepper flakes (optional)

Directions

1 Cook the Linguine

1. Bring a large pot of salted water to a boil.
2. Add linguine and cook until al dente according to package instructions.
3. Reserve ¼ cup pasta water and drain the rest. Set aside.

2 Sear the Chicken

1. Pat chicken cubes dry with paper towels — this helps them sear instead of steam.
2. Season generously with:
   • Salt
   • Black pepper
   • Italian seasoning
   • Garlic powder (if using)
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken and cook for 5–7 minutes, stirring occasionally, until browned and fully cooked.
5. Transfer chicken to a plate and set aside.

3 Make the Garlic Butter Alfredo Sauce

1. In the same skillet, reduce heat to medium.
2. Add butter and melt.
3. Add minced garlic and cook for 30–60 seconds until fragrant (don’t burn it).
4. Pour in:
   • Heavy cream
   • Whole milk
5. Stir well and bring to a gentle simmer.
6. Add grated Parmesan, salt, and pepper.
7. Stir continuously until the sauce becomes:
   ✔ smooth
   ✔ creamy
   ✔ lightly thickened

If the sauce gets too thick, add a splash of the reserved pasta water.

4 Combine Everything

1. Add the cooked chicken back into the skillet.
2. Add the drained linguine.
3. Toss gently until every strand is coated in creamy sauce and the chicken is evenly distributed.
4. Taste and adjust seasoning as needed.

5 Serve

Plate the pasta and garnish with:

• Fresh parsley
• Extra Parmesan
• Crushed red pepper flakes if you like a little heat

Serve immediately while hot and creamy!

Serving Suggestions

• Garlic bread or cheesy breadsticks
• Steamed broccoli or sautéed spinach
• Caesar salad
• Roasted asparagus

Tips for the Best Alfredo

• Use fresh Parmesan — pre-shredded won’t melt smoothly.
• Don’t boil the sauce; keep it at a low simmer to avoid separation.
• Add pasta water gradually for silky, restaurant-style texture.
• Want more flavor? Add ¼ cup white wine after cooking the garlic.

Variations

Creamy Cajun Chicken Alfredo

Add 1 tsp Cajun seasoning to the chicken.

Mushroom Alfredo

Sauté mushrooms before adding the cream.

Lemon Garlic Chicken Alfredo

Add 1 tablespoon lemon juice + lemon zest to the sauce.

Spinach Alfredo

Stir in 2 cups fresh spinach until wilted.