Creamy garlic butter chicken & linguine in alfredo sauce

Here’s a rich and comforting recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce — perfect for a cozy dinner 🍗🍝🧄🧈

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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients

For the Chicken

• 2 large chicken breasts, sliced into strips
• Salt and pepper, to taste
• 1 teaspoon paprika (optional)
• 2 tablespoons olive oil or butter

For the Alfredo Sauce

• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• ¼ teaspoon nutmeg (optional, for warmth)

For the Pasta

• 12 oz linguine or fettuccine
• Salt, for pasta water

Optional Garnish

• Chopped parsley
• Extra Parmesan cheese

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Instructions

1. Cook the Pasta

1. Boil linguine in salted water according to package instructions until al dente. Drain and set aside.

2. Cook the Chicken

2. Season chicken strips with salt, pepper, and paprika.
3. Heat olive oil or butter in a large skillet over medium-high heat.
4. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.

3. Make the Alfredo Sauce

5. In the same skillet, melt butter and sauté garlic until fragrant (30–60 seconds).
6. Pour in heavy cream and bring to a gentle simmer.
7. Stir in Parmesan cheese until melted and smooth.
8. Season with salt, pepper, and nutmeg (if using).

4. Combine

9. Add cooked chicken and drained linguine to the sauce.
10. Toss to coat evenly, adding a splash of pasta water if needed to loosen the sauce.

5. Serve

11. Plate and garnish with chopped parsley and extra Parmesan. Serve hot.

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Tips

• Use freshly grated Parmesan for the creamiest sauce.
• Don’t overheat the sauce — high heat can cause the cheese to clump.
• Add vegetables like spinach, peas, or sun-dried tomatoes for extra flavor.

I can also provide a one-pan version where you cook the chicken, garlic, and pasta all together for faster cleanup.