Here’s a rich and comforting Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce 🍝🐔 — tender chicken, garlicky buttery flavor, and silky pasta.
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Servings: 3–4
Time: ~30 minutes
Ingredients
For the Chicken
- 1 lb chicken breast, cut into bite-sized pieces
- Salt & black pepper, to taste
- 1 tsp paprika (optional)
- 2 tbsp olive oil or butter
For the Pasta & Sauce
- 12 oz linguine
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated parmesan cheese (more for serving)
- Salt & pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Cook pasta
- Boil linguine in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.
- Cook chicken
- Season chicken with salt, pepper, and paprika.
- Heat oil/butter in a skillet over medium-high heat.
- Cook chicken 5–7 minutes until golden and cooked through. Remove from pan.
- Make garlic butter sauce
- In the same skillet, melt butter and sauté garlic 30–60 seconds until fragrant.
- Reduce heat to medium-low, add heavy cream, and simmer 2–3 minutes.
- Stir in parmesan cheese until smooth and creamy.
- Combine
- Add cooked chicken and linguine to the sauce. Toss to coat.
- If sauce is too thick, add reserved pasta water a little at a time.
- Serve
- Plate and sprinkle with parsley and extra parmesan.
Tips & Variations
- Extra garlicky: Add a pinch of garlic powder to the chicken before cooking.
- Veggie boost: Toss in spinach, mushrooms, or sun-dried tomatoes.
- Cheesy twist: Stir in mozzarella for an extra creamy, melty finish.
- Make ahead: Cook chicken ahead; reheat with sauce when ready to serve.
I can also give you a one-pan version where the linguine cooks directly in the sauce with the chicken for less cleanup and even creamier pasta.
Do you want me to give that version?
