Here’s a Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce that’s silky, garlicky, and done in about 30 minutes.
Creamy Garlic Butter Chicken & Linguine (Alfredo)
Ingredients
Pasta
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12 oz linguine
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Salted water (for boiling)
Chicken
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2 large chicken breasts, sliced thin
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Salt & black pepper
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½ tsp paprika
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½ tsp Italian seasoning
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1 Tbsp olive oil
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1 Tbsp butter
Garlic Butter Alfredo Sauce
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4 Tbsp butter
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5–6 cloves garlic, minced
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1½ cups heavy cream
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1 cup freshly grated Parmesan
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½ tsp black pepper
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Salt, to taste
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¼ tsp nutmeg (optional but classic)
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¼ cup pasta water (as needed)
Optional Finish
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Chopped parsley
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Red pepper flakes
Instructions
1. Cook the Pasta
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Boil linguine in well-salted water until al dente.
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Reserve ½ cup pasta water, then drain.
2. Cook the Chicken
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Season chicken with salt, pepper, paprika, and Italian seasoning.
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Heat olive oil + butter in a large skillet over medium-high.
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Cook chicken 3–4 minutes per side until golden and cooked through.
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Remove chicken and set aside.
3. Make the Garlic Butter Sauce
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Lower heat to medium.
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Add butter to the same skillet.
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Sauté garlic 30–45 seconds (don’t brown).
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Pour in heavy cream; simmer gently 3–4 minutes.
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Stir in Parmesan, pepper, and nutmeg.
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Simmer until smooth and slightly thick.
4. Bring It Together
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Add cooked linguine to the sauce.
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Toss to coat, adding pasta water a little at a time if needed.
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Slice chicken and return to pan.
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Toss everything together until glossy and creamy.
5. Finish
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Taste and adjust salt.
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Garnish with parsley and red pepper flakes.
What Makes It Perfect
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Garlic butter base = deep flavor
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Heavy cream + real Parmesan = silky Alfredo
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Pasta water = restaurant-level texture
Optional Upgrades
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Add mushrooms or spinach
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Swap chicken for shrimp
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Finish with a squeeze of lemon
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Use grilled chicken for extra depth
Serve With
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Garlic bread
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Simple green salad
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Roasted broccoli or asparagus
If you want:
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Lighter version
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No-cream Alfredo
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One-pan method
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Extra cheesy
just tell me—I’ll tailor it 🍗🧄🍝