Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

📝 Ingredients:

For the Chicken:

• 2 chicken breasts (sliced or cubed)
• 2 tbsp butter
• 1 tbsp olive oil
• 3 cloves garlic (minced)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika

For the Pasta:

• 250–300g Linguine
• Water + salt (for boiling)

For Alfredo Sauce:

• 3 tbsp butter
• 4 cloves garlic (minced)
• 1½ cups heavy cream
• 1 cup grated parmesan cheese
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning

🔪 Instructions:

1. Cook Pasta

• Boil linguine in salted water until al dente.
• Reserve ½ cup pasta water, then drain.

2. Cook Chicken

• Heat butter + olive oil in a pan.
• Add chicken, season with salt, pepper, paprika.
• Cook 6–8 minutes until golden and fully cooked.
• Add garlic, cook 1 minute more.
• Remove and set aside.

3. Make Alfredo Sauce

• In the same pan, melt butter.
• Add garlic and sauté briefly.
• Pour in heavy cream and simmer 2–3 minutes.
• Stir in parmesan cheese until smooth.
• Season with salt, pepper, Italian seasoning.

4. Combine

• Add cooked pasta to the sauce.
• Toss well, adding a little reserved pasta water if needed.
• Return chicken to the pan and mix.

🍽️ Serve:

• Garnish with extra parmesan and parsley.
• Serve hot with garlic bread or salad.

💡 Tips:

• Use freshly grated parmesan for best texture
• Add mushrooms or broccoli for variation
• For lighter version, use milk instead of cream (sauce will be thinner)..