Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Here’s a detailed, step-by-step recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce. I’ll break it down into ingredients, preparation, and directions so it’s easy to follow.

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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Servings: 4

Prep Time: 10 minutes

Cook Time: 25–30 minutes

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Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional, for color and flavor)

• 1 tsp garlic powder

• 1–2 tbsp olive oil or vegetable oil

For the Sauce:

• 3 tbsp unsalted butter

• 4–5 garlic cloves, minced

• 1 cup heavy cream

• ½ cup chicken broth (or water if unavailable)

• ½ cup grated Parmesan cheese (plus extra for garnish)

• ¼ tsp nutmeg (optional, for depth)

• Salt and black pepper to taste

• 1 tsp Italian seasoning or dried parsley

For the Pasta:

• 12 oz (about 340 g) linguine

• Water and salt for boiling

Optional Garnish:

• Fresh parsley, chopped

• Extra Parmesan cheese

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Instructions

1. Cook the Pasta

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

2. Add the linguine and cook according to package instructions (usually 9–11 minutes) until al dente.

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

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2. Cook the Chicken

1. While pasta is cooking, season the chicken pieces with salt, pepper, paprika, and garlic powder.

2. Heat 1–2 tbsp olive oil in a large skillet over medium-high heat.

3. Add the chicken in a single layer (don’t overcrowd). Cook 4–5 minutes per side, until golden brown and fully cooked.

4. Remove the chicken from the skillet and set aside.

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3. Make the Garlic Butter Alfredo Sauce

1. In the same skillet, reduce heat to medium and add 3 tbsp butter.

2. Once melted, add the minced garlic and sauté for 30–45 seconds until fragrant (don’t burn it!).

3. Slowly pour in 1 cup heavy cream and ½ cup chicken broth, stirring continuously.

4. Bring to a gentle simmer for 3–5 minutes, letting it thicken slightly.

5. Add ½ cup Parmesan cheese, Italian seasoning, and a pinch of nutmeg (if using). Stir until cheese melts completely and the sauce is creamy.

6. Taste and adjust salt and pepper as needed. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.

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4. Combine Pasta, Chicken, and Sauce

1. Add the cooked chicken back into the skillet with the sauce.

2. Toss in the cooked linguine, gently mixing until pasta is coated with the creamy sauce.

3. Cook together for 1–2 minutes to let flavors combine.

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5. Serve

1. Plate the creamy garlic butter chicken linguine.

2. Garnish with fresh parsley and extra Parmesan cheese.

3. Serve immediately while hot.

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Tips for Best Results

• Use freshly grated Parmesan—it melts better than pre-grated.

• Don’t overcook the chicken; it should remain juicy.

• Reserve some pasta water; it helps loosen the sauce if needed.

• For extra flavor, you can add a splash of white wine when making the sauce.

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