Here’s a rich and comforting recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce — juicy chicken tossed with tender linguine in a luscious, garlicky Alfredo cream sauce. Perfect for an indulgent weeknight dinner or date night!
🍗🧄🍝 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
🧾 Ingredients:
For the chicken:
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2 large chicken breasts, thinly sliced or cut into strips
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Salt & pepper, to taste
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1 tsp Italian seasoning (optional)
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2 tbsp olive oil or butter
For the linguine & sauce:
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8 oz linguine pasta
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3 tbsp unsalted butter
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4 garlic cloves, minced
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1 ½ cups heavy cream (or half-and-half for lighter)
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1 cup freshly grated Parmesan cheese
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
🔪 Instructions:
1. Cook the linguine:
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Bring a large pot of salted water to a boil.
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Cook linguine according to package instructions until al dente.
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Drain and set aside (reserve ½ cup pasta water).
2. Cook the chicken:
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Season chicken slices with salt, pepper, and Italian seasoning.
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Heat olive oil or butter in a large skillet over medium-high heat.
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Cook chicken until golden and cooked through, about 4–5 minutes per side.
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Remove chicken from skillet and set aside.
3. Make the Alfredo sauce:
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In the same skillet, reduce heat to medium.
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Add butter and melt.
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Sauté minced garlic until fragrant (about 1 minute).
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Pour in heavy cream, stirring to combine.
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Simmer gently for 3–4 minutes until sauce thickens slightly.
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Stir in Parmesan cheese until melted and sauce is smooth.
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Season with salt and pepper to taste.
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If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
4. Combine:
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Add cooked linguine and chicken back to the skillet.
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Toss to coat everything evenly in the creamy Alfredo sauce.
5. Serve:
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Plate the pasta and chicken.
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Garnish with fresh parsley and extra Parmesan if desired.
🍽️ Tips:
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For extra flavor, add sautéed mushrooms or steamed broccoli.
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Swap linguine for fettuccine or penne if preferred.
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Use freshly grated Parmesan for best melting and flavor.
Would you like a lighter version or a one-pot recipe for easier cleanup?
