Here’s a rich, comforting Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce—restaurant-style but easy to make at home 🍝🧄🍗
🍝 Creamy Garlic Butter Chicken & Linguine (Alfredo)
Ingredients (4 servings)
Pasta
- 300 g (10–12 oz) linguine
- Salt (for pasta water)
Chicken
- 2 large chicken breasts, sliced
- Salt & black pepper
- 1 tsp paprika (optional)
- 1 tbsp olive oil
Garlic Butter Alfredo Sauce
- 4 tbsp butter
- 4–5 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- Pinch of nutmeg (optional but classic)
- Red pepper flakes (optional)
- Reserved pasta water (as needed)
Garnish (optional)
- Fresh parsley
- Extra Parmesan
👩🍳 Instructions
1️⃣ Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook linguine al dente.
- Reserve ½ cup pasta water, then drain.
2️⃣ Cook the chicken
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 3–4 minutes per side until golden and cooked through.
- Remove and set aside.
3️⃣ Make the garlic butter Alfredo sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté 30–45 seconds (don’t brown).
- Pour in cream, Italian seasoning, and nutmeg.
- Simmer gently 3–4 minutes, stirring.
- Add Parmesan and stir until smooth and creamy.
- Season to taste.
4️⃣ Combine
- Add linguine and sliced chicken to the sauce.
- Toss gently, adding reserved pasta water a little at a time until silky.
- Heat through 1–2 minutes.
🍽️ Serve
- Garnish with parsley, extra Parmesan, and red pepper flakes.
- Serve immediately while creamy.
⭐ Tips & Variations
- Extra garlicky: add 1 more clove of garlic
- Lighter version: use half-and-half instead of heavy cream
- Add veggies: spinach, mushrooms, or broccoli work beautifully
- Cheesier: add a little Romano with the Parmesan
If you want, I can also give you:
- A one-pan version
- A no-cream Alfredo (milk-based)
- Or a baked Alfredo casserole style
Just tell me 😄
