Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

🛒 Ingredients (Serves 4)

For the Chicken:

• 2 large boneless, skinless chicken breasts (or 4 small)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• ½ tsp paprika

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

For the Alfredo Sauce:

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ¼ tsp nutmeg (optional)

• ½ cup reserved pasta water (if needed)

Pasta:

• 12 oz linguine

• Water for boiling

• 1 tbsp salt (for pasta water)

Optional Garnish:

• Fresh parsley, chopped

• Extra Parmesan

• Red pepper flakes

👩‍🍳 Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add linguine and cook until al dente according to package instructions.

3. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Prepare the Chicken

1. Slice chicken breasts horizontally to create thinner cutlets (or pound evenly).

2. Season both sides with salt, pepper, Italian seasoning, and paprika.

3. Heat olive oil in a large skillet over medium-high heat.

4. Cook chicken 4–5 minutes per side until golden brown and internal temperature reaches 165°F (75°C).

5. Remove chicken from skillet and set aside.

6. In the same pan, add butter and minced garlic. Sauté 30–60 seconds until fragrant.

7. Spoon garlic butter over chicken. Set aside to rest.

Step 3: Make the Alfredo Sauce

1. In the same skillet (don’t wipe it clean), melt butter over medium heat.

2. Add garlic and sauté 30 seconds.

3. Pour in heavy cream. Bring to a gentle simmer (do not boil).

4. Reduce heat and simmer 3–5 minutes until slightly thickened.

5. Stir in Parmesan cheese gradually until melted and smooth.

6. Add salt, pepper, and nutmeg.

7. If sauce is too thick, add reserved pasta water a little at a time.

Step 4: Combine

1. Add cooked linguine to the sauce and toss until fully coated.

2. Slice chicken and place on top or mix into pasta.

3. Simmer together 1–2 minutes.

Step 5: Serve

Garnish with parsley, extra Parmesan, and red pepper flakes if desired.

Serve immediately while hot and creamy.

❓ Q & A Section

Q1: Can I use milk instead of heavy cream?

You can, but the sauce will be thinner. For better results, use half-and-half or add 1 tbsp flour to thicken.

Q2: How do I prevent Alfredo sauce from separating?

• Keep heat medium-low.

• Don’t boil the cream.

• Add cheese gradually while stirring.

Q3: Can I use pre-shredded Parmesan?

Freshly grated melts much smoother. Pre-shredded may cause a grainy texture.

Q4: How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Q5: How do I reheat without drying it out?

Reheat gently on the stove with a splash of milk or cream to loosen the sauce.

Q6: Can I add vegetables?

Yes! Great additions:

• Broccoli

• Spinach

• Mushrooms

• Sun-dried tomatoes

Q7: Can I make it lighter?

• Use half-and-half instead of heavy cream.

• Reduce butter slightly.

• Use grilled chicken instead of pan-fried.

Q8: Can I make it ahead of time?

It’s best fresh, but you can:

• Cook chicken ahead.

• Make sauce separately.

• Combine and reheat gently before serving.