Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

 

Rich, Silky, Comforting — A Restaurant-Quality Pasta You Can Make at Home

This dish combines tender garlic-butter chicken, silky Alfredo sauce, and perfectly cooked linguine for the ultimate creamy comfort meal. Everything is coated in a velvety, cheesy sauce with hints of garlic, butter, and Italian herbs. It’s simple enough for weeknights but luxurious enough for special dinners.

Ingredients

For the Chicken

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and black pepper, to taste
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon paprika (optional, for color)
• 3–4 cloves garlic, minced

For the Alfredo Sauce

• 4 tablespoons butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1 ½ cups freshly grated Parmesan cheese
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• Pinch of nutmeg (optional but classic)

For the Pasta

• 12 ounces linguine
• Salt for pasta water

Optional Add-Ins:

• Fresh parsley
• Red pepper flakes
• Baby spinach
• Sautéed mushrooms
• Roasted cherry tomatoes

Instructions — Long, Step-By-Step Version

1. Cook the Linguine

1. Bring a large pot of salted water to a boil.
2. Add linguine and cook until al dente (usually 9–11 minutes).
3. Reserve 1 cup of pasta water, then drain and set aside.
4. Toss lightly with olive oil so it doesn’t stick.

2. Sear the Garlic Butter Chicken

1. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
2. Add the chicken pieces and season with:
   • Salt
   • Black pepper
   • Italian seasoning
   • Garlic powder
   • Paprika
3. Cook for about 6–8 minutes, stirring occasionally, until chicken is golden brown and cooked through.
4. Add 3–4 cloves minced garlic and cook 30 seconds until fragrant.
5. Remove chicken from the pan and set aside.

3. Make the Alfredo Sauce

In the same skillet (don’t clean it — use those flavor bits!):

1. Lower heat to medium and add 4 tbsp butter + 1 tbsp olive oil.
2. Add 4 cloves minced garlic and sauté 30–40 seconds until lightly golden.
3. Pour in 2 cups heavy cream and 1 cup whole milk.
4. Stir and bring to a gentle simmer (not a boil).
5. Add:
   • Parmesan cheese
   • Salt
   • Black pepper
   • Italian seasoning
   • Pinch of nutmeg (optional)
6. Simmer gently for 4–6 minutes, stirring until the sauce thickens and turns velvety.

If sauce gets too thick:
Add a splash of pasta water or milk.

If sauce is thin:
Simmer another 1–2 minutes.

4. Combine Everything

1. Add the cooked chicken (with all its juices) back into the Alfredo sauce.
2. Add the drained linguine.
3. Toss gently with tongs until every strand is coated in creamy sauce.
4. Cook together for 1–2 minutes to meld the flavors.
5. Add pasta water as needed to loosen to your desired consistency.

5. Serve Hot

Plate the pasta and top with:

• Extra Parmesan
• Chopped fresh parsley
• Red pepper flakes (optional)
• A squeeze of lemon for brightness (optional)

The final dish should be creamy, glossy, buttery, and packed with garlic-chicken flavor.

Serving Suggestions

Serve with:

• Garlic bread
• Caesar salad
• Roasted broccoli or asparagus
• Fresh tomatoes on the side

Tips for Best Results

• Always use freshly grated Parmesan — pre-shredded won’t melt smoothly.
• Don’t boil the Alfredo sauce; it can separate.
• Add pasta water slowly — it makes the sauce cling beautifully.
• Cut chicken into similar-sized pieces for even cooking.
• Linguine is perfect, but you can substitute fettuccine, penne, or spaghetti.

Timing

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes