Here’s a rich and flavorful Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce recipe 🍝🍗—restaurant-style comfort food at home.
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Serves 3–4
Ingredients
For the chicken:
- 2 large chicken breasts, sliced into strips or bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- Salt & black pepper, to taste
- ½ tsp paprika (optional)
For the Alfredo sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- Salt & pepper, to taste
- Optional: pinch of nutmeg for depth
For the pasta:
- 12 oz linguine (or fettuccine)
- Salt for pasta water
- Chopped parsley for garnish
Instructions
1. Cook pasta
- Bring a large pot of salted water to a boil.
- Cook linguine according to package instructions until al dente. Drain and set aside.
2. Cook chicken
- In a large skillet, heat olive oil and butter over medium-high heat.
- Season chicken with salt, pepper, and paprika.
- Cook 4–5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
3. Make Alfredo sauce
- In the same skillet, melt butter and sauté garlic 1–2 minutes until fragrant.
- Pour in heavy cream, stirring constantly.
- Add Parmesan gradually, stirring until smooth.
- Season with salt, pepper, and a pinch of nutmeg if using. Simmer 2–3 minutes until slightly thickened.
4. Combine
- Return chicken to the skillet, then add cooked linguine.
- Toss to coat pasta and chicken in the creamy sauce.
5. Serve
- Plate and garnish with chopped parsley and extra Parmesan if desired.
Tips
- For extra richness, finish with a splash of white wine in the sauce.
- Add veggies like spinach, mushrooms, or broccoli for color and flavor.
- Don’t overcook the pasta; it will continue to absorb sauce when tossed with chicken.
If you want, I can also give a one-pan version where the pasta cooks directly in the Alfredo sauce with the chicken—less cleanup and just as creamy.
Do you want me to share that version?
