Here’s a simple, creamy garlic butter chicken & linguine in Alfredo sauce 🍝🧄
Rich, comforting, and totally doable at home.
Creamy Garlic Butter Chicken & Linguine Alfredo
Serves: 2–3
Time: ~30 minutes
Ingredients
- 8 oz (225 g) linguine
- 2 chicken breasts, sliced
- 2 tbsp butter
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt & black pepper
- Optional: Italian seasoning, parsley
Instructions
- Cook pasta
Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain. - Cook chicken
Heat olive oil in a pan over medium heat. Season chicken with salt & pepper.
Cook 4–5 minutes per side until golden and cooked through. Remove and set aside. - Garlic butter sauce
In the same pan, melt butter. Add garlic and cook 30 seconds (don’t burn it). - Make Alfredo sauce
Pour in cream and simmer gently for 3–4 minutes.
Stir in Parmesan until smooth. Add pasta water if needed. - Combine
Add chicken and linguine to the sauce. Toss until coated. - Finish
Taste, adjust seasoning, and garnish with parsley or extra Parmesan.
Tips
- Want it extra creamy? Add a little cream cheese.
- Like heat? Add red pepper flakes.
- No heavy cream? Milk + extra cheese works in a pinch.
If you want, I can turn this into a one-pan version or a lighter version with less cream.
