Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Serves: 4
Time: 35–40 minutes
🛒 Ingredients
🍗 Chicken
2 large boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil
1 tbsp butter
🍝 Pasta
12 oz (340g) linguine or fettuccine
Salt for boiling water
🧄 Garlic Butter Alfredo Sauce
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
¼ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp nutmeg (optional, for depth)
2 tbsp chopped parsley (for garnish)
👩🍳 Instructions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil.
Cook linguine according to package instructions until al dente.
Drain, reserving ½ cup pasta water, and set aside.
2️⃣ Cook the Chicken
Slice chicken breasts into thin cutlets or bite-sized pieces.
Season with salt, pepper, and paprika.
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
Cook chicken 3–4 minutes per side until golden and cooked through.
Remove from skillet and set aside.
3️⃣ Make Garlic Butter Alfredo Sauce
In the same skillet, melt 3 tbsp butter over medium heat.
Add minced garlic and sauté 30–60 seconds until fragrant (don’t burn).
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until melted and sauce thickens slightly.
Season with salt, pepper, and nutmeg (optional).
4️⃣ Combine Pasta & Chicken
Add cooked linguine and chicken to the Alfredo sauce.
Toss to coat evenly.
If sauce is too thick, add reserved pasta water 1–2 tbsp at a time until desired consistency is reached.
5️⃣ Serve
Plate pasta and chicken.
Garnish with chopped parsley and extra Parmesan if desired.
Serve hot with garlic bread or a side salad.
💡 Tips & Variations
Extra flavor: Sear chicken with Italian seasoning or smoked paprika for smoky notes.
Veggies: Add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce.
Low-carb: Serve over zucchini noodles or spaghetti squash instead of pasta.
Cheesy boost: Stir in ¼ cup cream cheese with the cream for an even creamier sauce.
