Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

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🍝 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Description

This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is an indulgent yet comforting Italian-inspired dish. Tender chicken breasts are seared in garlic butter, then tossed with silky linguine coated in a rich, homemade Alfredo sauce. Perfect for family dinners or special occasions, this meal combines elegance with everyday comfort.

Ingredients for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

  • 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make cutlets)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp Italian seasoning

  • 2 tbsp butter

  • 2 cloves garlic (minced)

For the Alfredo Sauce:

  • 2 tbsp butter

  • 4 cloves garlic (minced)

  • 1 ½ cups heavy cream

  • 1 cup whole milk

  • 1 cup freshly grated Parmesan cheese

  • ½ tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ÂĽ tsp ground nutmeg (optional, traditional touch)

For the Pasta:

  • 12 oz linguine pasta

  • 1 tbsp salt (for pasta water)

  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Cook the pasta

    • Bring a large pot of salted water to boil. Cook linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

  2. Cook the chicken

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

    • In a large skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sautĂ© for 30 seconds until fragrant.

    • Add chicken cutlets and sear 4–5 minutes per side until golden brown and fully cooked (165°F / 74°C internal temp). Remove chicken and set aside.

  3. Make Alfredo sauce

    • In the same skillet, melt 2 tbsp butter. Add minced garlic and cook until fragrant.

    • Stir in heavy cream and milk. Simmer gently (do not boil) for 3–4 minutes.

    • Gradually whisk in Parmesan cheese until smooth and creamy. Season with salt, pepper, and nutmeg if using.

  4. Combine

    • Toss drained linguine into the Alfredo sauce, adding a splash of reserved pasta water if needed to loosen the sauce.

    • Slice cooked chicken and place over the pasta.

  5. Serve

    • Garnish with chopped parsley and extra Parmesan. Serve hot.

Notes

  • Use freshly grated Parmesan (not pre-shredded) for the creamiest sauce.

  • Don’t boil the cream sauce—gentle heat prevents curdling.

  • You can substitute half-and-half for a lighter version.

  • Add sautĂ©ed mushrooms, spinach, or broccoli for extra flavor and nutrition.

Tips

  • For extra golden chicken, lightly dredge in flour before pan-frying.

  • Reserve pasta water—it’s liquid gold for thinning sauces.

  • Cook pasta just until al dente so it doesn’t get mushy in the sauce.

  • Double the sauce if you love extra creamy pasta.

Servings

  • Makes 4 servings.

Nutritional Information (per serving, approx.)

  • Calories: 640

  • Protein: 36g

  • Carbohydrates: 45g

  • Fat: 34g

  • Fiber: 2g

  • Sugar: 3g

  • Sodium: 780mg

Health Benefits

  • Protein-rich from chicken and Parmesan for muscle repair.

  • Calcium boost from cheese and milk for bone health.

  • Energy fuel from pasta carbohydrates.

  • Comfort food that can be made lighter with substitutions (use whole wheat pasta, low-fat cream, or grilled chicken).

Q & A

Q: Can I use another pasta instead of linguine?
A: Yes! Fettuccine, spaghetti, or penne all work well.

Q: Can I make this ahead of time?
A: Yes, but store pasta and sauce separately. Reheat sauce gently on low heat with a splash of milk or cream.

Q: What can I use instead of heavy cream?
A: Half-and-half, evaporated milk, or a mix of milk + cream cheese for thickness.

Q: How do I prevent the sauce from clumping?
A: Add cheese gradually while stirring, and keep the heat on low.

Q: Can I make it healthier?
A: Yes—swap in whole wheat pasta, light cream, or add veggies for balance.

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