Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

📝 Description:

This creamy garlic butter chicken with linguine in Alfredo sauce is a luxurious, comforting dish perfect for a cozy dinner. Juicy seared chicken breasts are infused with garlic butter, then nestled in a rich, velvety Alfredo sauce made with heavy cream, parmesan, and a touch of nutmeg. Tossed with linguine, it’s a satisfying, indulgent pasta meal that’s easy enough for weeknights yet elegant enough for company.

📋 Ingredients for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

For the Chicken:

• 2 large boneless, skinless chicken breasts (cut into cutlets or thin slices)

• 1 tsp garlic powder

• 1 tsp paprika

• Salt & black pepper, to taste

• 2 tbsp butter

• 1 tbsp olive oil

• 3 cloves garlic, minced

For the Alfredo Sauce:

• 2 tbsp butter

• 2 cups heavy cream

• 1 cup grated Parmesan cheese

• 1 tsp garlic powder

• 1/4 tsp ground nutmeg (optional)

• Salt & pepper to taste

For the Pasta:

• 12 oz linguine

• Salt for boiling water

Optional Garnish:

• Chopped parsley

• Extra parmesan cheese

👩‍🍳 Instructions:

1. Cook Linguine:
   Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.

2. Prepare Chicken:
   Season chicken slices with garlic powder, paprika, salt, and pepper.
   In a large skillet, heat butter and olive oil over medium-high heat.
   Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.

3. Sauté Garlic:
   In the same pan, lower heat to medium. Add a bit more butter if needed and sauté minced garlic for 30 seconds until fragrant.

4. Make Alfredo Sauce:
   Add butter and cream to the pan. Simmer for 2–3 minutes.
   Stir in garlic powder, nutmeg (if using), salt, and pepper.
   Whisk in Parmesan cheese and let the sauce thicken slightly (about 3–5 minutes).

5. Combine:
   Return cooked chicken to the pan. Add drained linguine and toss everything to coat in the Alfredo sauce.

6. Serve:
   Garnish with parsley and more parmesan. Serve hot!

🧠 Notes:

• You can use chicken thighs instead of breasts for a juicier option.

• Add a splash of pasta water if sauce thickens too much.

• Make it spicier by adding a pinch of chili flakes while sautéing garlic.

💡 Tips:

• For the best Alfredo sauce, use freshly grated Parmesan (pre-grated may clump).

• Don’t overcook the chicken; it should stay juicy and tender.

• To make it lighter, substitute half the cream with milk and use less butter.

• Add sautéed mushrooms or spinach for extra flavor and nutrition.

🍽️ Servings:

Makes 4 servings

🔍 Nutritional Info (per serving – estimated):

• Calories: 670

• Protein: 38g

• Carbs: 45g

• Fat: 38g

• Saturated Fat: 21g

• Fiber: 2g

• Sodium: 620mg

• Sugar: 2g

🌟 Benefits:

• High in protein for muscle repair and energy.

• Garlic and olive oil offer heart-healthy benefits.

• A rich source of calcium from the cheese and cream.

• Satisfying and comforting—perfect for a filling meal.

❓Q&A:

Q: Can I make this dish ahead of time?
A: Yes! Store in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.

Q: What pasta alternatives work best?
A: Fettuccine, penne, or tagliatelle are great choices if linguine isn’t available.

Q: Can I use store-bought Alfredo sauce?
A: You can, but making it fresh gives better flavor and texture.

Q: Is this recipe gluten-free?
A: Not as written. Use gluten-free pasta and ensure your Parmesan and other ingredients are certified gluten-free.