Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

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Description

This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is the ultimate comfort meal! Tender, juicy chicken breasts are seared in a buttery garlic sauce, then tossed with silky linguine coated in a luscious homemade Alfredo sauce made from cream, butter, and Parmesan cheese. It’s simple enough for a weeknight, yet decadent enough for special occasions. The creamy sauce clings beautifully to every strand of pasta — a true delight for garlic and cheese lovers!

Ingredients For Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

For the Chicken:

  • 2 large boneless, skinless chicken breasts (about 1 lb total)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp Italian seasoning

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • 4 cloves garlic, minced

For the Alfredo Sauce:

  • 3 tbsp unsalted butter

  • 1 ½ cups heavy cream

  • 1 cup freshly grated Parmesan cheese

  • ½ tsp salt (or to taste)

  • ¼ tsp ground black pepper

  • ¼ tsp nutmeg (optional, adds warmth)

  • ½ cup reserved pasta water (as needed for thinning)

For the Pasta:

  • 12 oz linguine (or fettuccine)

  • Salt for boiling water

Optional Garnishes:

  • Fresh parsley, chopped

  • Extra grated Parmesan

  • Cracked black pepper

Instructions

1. Cook the Pasta

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

  • Add linguine and cook according to package directions until al dente.

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

2. Prepare the Chicken

  • Season chicken with salt, pepper, and Italian seasoning.

  • In a large skillet over medium-high heat, heat olive oil and butter.

  • Add chicken breasts and cook for 6–7 minutes per side, or until golden and cooked through (internal temp 165°F/74°C).

  • Remove chicken, cover with foil, and let it rest.

3. Make the Garlic Butter Sauce

  • In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

  • Pour in the heavy cream and reduce the heat to medium-low.

  • Add butter, salt, pepper, and nutmeg (if using).

  • Stir continuously until the butter melts and the sauce starts to thicken (3–4 minutes).

4. Add Parmesan & Combine

  • Gradually stir in the Parmesan cheese until smooth and creamy.

  • If the sauce becomes too thick, add a little reserved pasta water to loosen it.

5. Combine Everything

  • Add the cooked linguine to the skillet and toss to coat in the creamy sauce.

  • Slice the chicken into strips and place on top of the pasta.

  • Garnish with parsley and extra cheese.

Servings

Serves: 4 generous portions
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Notes

  • Use freshly grated Parmesan — pre-shredded cheese can make the sauce grainy.

  • Avoid boiling the cream sauce after adding cheese; it may curdle.

  • Add a splash of white wine to the pan before the cream for extra flavor depth.

  • You can substitute half-and-half for a lighter sauce, though it will be thinner.

Tips

  • Perfectly seared chicken: Don’t move it around too early — let it brown undisturbed.

  • Customize it: Add sautéed mushrooms, spinach, or sun-dried tomatoes.

  • Make it spicy: Add red pepper flakes or a touch of Cajun seasoning.

  • Reheating tip: Reheat gently over low heat with a splash of milk or cream to restore creaminess.

Nutritional Information (per serving, approx.)

  • Calories: 640

  • Protein: 38g

  • Carbohydrates: 48g

  • Fat: 32g

  • Saturated Fat: 17g

  • Cholesterol: 145mg

  • Sodium: 690mg

  • Fiber: 2g

  • Sugar: 2g

Benefits

  • High in protein from lean chicken breast.

  • Rich in calcium from Parmesan and cream.

  • Comforting and satisfying — ideal for cozy nights in.

  • Can be easily adapted to low-carb or gluten-free versions with alternative pasta.

Q & A

Q1: Can I use pre-cooked chicken or rotisserie chicken?
Yes! Just slice and add it at the end to warm through in the sauce.

Q2: Can I make the sauce ahead of time?
You can — store in the fridge for up to 2 days, then reheat gently with extra cream or milk.

Q3: What pasta works best besides linguine?
Fettuccine, spaghetti, or even penne — all pair beautifully with creamy sauces.

Q4: How can I make it lighter?
Use milk instead of cream and reduce butter, or try Greek yogurt for extra creaminess.

Q5: Can I freeze it?
The sauce may separate when frozen, but it can be re-emulsified by gently reheating with cream or butter.

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