Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Servings: 4

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Total Time: 45 minutes

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 500 grams)

• Salt and black pepper, to taste

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 garlic cloves, minced

• 1 tablespoon chopped parsley (optional, for garnish)

For the Alfredo Sauce:

• 3 tablespoons unsalted butter

• 3 garlic cloves, minced

• 1 1/2 cups heavy cream (or full-fat cooking cream)

• 1 cup freshly grated Parmesan cheese

• Salt and black pepper, to taste

• A pinch of ground nutmeg (optional)

For the Pasta:

• 250 grams linguine

• Water and salt (for boiling)

Instructions

1. Prepare the Chicken:

1. Slice each chicken breast in half horizontally to create 4 thin cutlets.

2. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

3. In a large skillet, heat olive oil over medium heat. Add butter.

4. Once the butter is melted and foamy, add the chicken cutlets.

5. Sear for 4–5 minutes per side, or until golden and cooked through (internal temperature: 74°C / 165°F).

6. Add minced garlic during the last 1 minute of cooking. Spoon garlic butter over the chicken.

7. Remove chicken from the pan and set aside. Cover loosely to keep warm.

2. Cook the Pasta:

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

2. Cook linguine according to package instructions until al dente.

3. Reserve 1/2 cup pasta water, then drain and set aside.

3. Make the Alfredo Sauce:

1. In the same skillet used for the chicken (wipe if necessary), melt butter over medium-low heat.

2. Add minced garlic and sauté until fragrant (about 1 minute).

3. Pour in the cream. Simmer gently for 2–3 minutes, stirring constantly.

4. Stir in Parmesan cheese until melted and smooth.

5. Season with salt, pepper, and a pinch of nutmeg, if using.

6. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

4. Combine and Serve:

1. Add the drained linguine to the Alfredo sauce. Toss gently to coat the pasta evenly.

2. Slice the cooked chicken and place over the pasta.

3. Spoon some of the garlic butter from the skillet over the chicken for added flavor.

4. Garnish with chopped parsley and extra Parmesan, if desired.

Serving Suggestions:

• Serve with garlic bread and a fresh green salad.

• A squeeze of lemon over the chicken before serving adds brightness.

Storage:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk to loosen the sauce.

Let me know if you’d like this dish adapted for shrimp, a low-carb version, or made without heavy cream.