Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Chicken:
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2 large boneless, skinless chicken breasts (or 4 thin cutlets)
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Salt and black pepper, to taste
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1/2 teaspoon paprika (optional)
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1/2 teaspoon garlic powder
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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3 cloves garlic, minced
For the Alfredo Sauce:
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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1 ½ cups (360 ml) heavy cream
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1 cup (100 g) freshly grated Parmesan cheese
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Salt and black pepper, to taste
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Pinch of ground nutmeg (optional)
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Chopped parsley, for garnish
For the Pasta:
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12 oz (340 g) linguine
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Salt, for pasta water
Instructions
1. Prepare the Pasta:
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Bring a large pot of salted water to a boil.
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Cook the linguine according to package directions until al dente.
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Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Cook the Chicken:
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Slice chicken breasts in half horizontally if thick, to create thin cutlets.
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Season both sides with salt, pepper, paprika, and garlic powder.
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Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
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Add chicken and sear for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 75°C / 165°F).
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Add minced garlic in the last minute of cooking and spoon garlic butter over chicken.
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Remove chicken to a plate and tent with foil to keep warm.
3. Make the Alfredo Sauce:
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In the same skillet, melt 2 tablespoons butter over medium-low heat.
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Add minced garlic and cook for 30 seconds until fragrant.
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Pour in the heavy cream and bring to a gentle simmer.
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Stir in Parmesan cheese, a pinch of salt, pepper, and nutmeg.
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Simmer for 3–5 minutes, stirring constantly, until smooth and slightly thickened.
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If needed, thin the sauce with a splash of reserved pasta water.
4. Combine and Serve:
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Add cooked linguine to the Alfredo sauce and toss to coat evenly.
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Slice the chicken and place over the pasta.
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Spoon extra sauce over the top and garnish with chopped parsley.
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Serve immediately.
Serving Suggestions:
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Pair with steamed broccoli, garlic bread, or a simple green salad.
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For extra richness, stir in a tablespoon of cream cheese or add sautéed mushrooms.
Storage:
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.
Would you like a shrimp version, a gluten-free adaptation, or a lighter sauce alternative with milk?