🍝 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
🕒 Prep Time: 15 min | Cook Time: 25 min
Serves: 4
🍴 Ingredients:
For the Chicken:
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1½ lbs boneless, skinless chicken breasts or thighs
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1 tsp garlic powder
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½ tsp paprika
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Salt & black pepper, to taste
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2 tbsp olive oil
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1 tbsp butter
For the Alfredo Sauce:
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3 tbsp unsalted butter
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4 cloves garlic, minced
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1½ cups heavy cream
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1 cup grated Parmesan cheese
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Salt & black pepper, to taste
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Optional: pinch of nutmeg or red pepper flakes
Pasta:
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12 oz linguine
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Reserved ½ cup pasta water
🔪 Instructions:
1. Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Cook linguine until al dente. Drain, reserving ½ cup pasta water. Set aside.
2. Season & Cook Chicken:
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Pound chicken to even thickness.
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Season both sides with salt, pepper, garlic powder, and paprika.
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Heat olive oil + butter in a large skillet over medium-high heat.
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Cook chicken for 4–5 minutes per side (depending on thickness) until golden and cooked through.
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Transfer to a plate and rest. Slice before serving.
3. Make Alfredo Sauce:
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In the same skillet (lower heat to medium), melt 3 tbsp butter.
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Add minced garlic and cook for 1 minute until fragrant.
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Pour in heavy cream and stir. Simmer 3–4 minutes.
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Stir in Parmesan cheese, salt, and pepper. Let sauce thicken slightly (about 5–7 minutes).
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Add a splash of reserved pasta water if sauce gets too thick.
4. Combine:
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Add cooked linguine to the sauce and toss to coat.
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Top with sliced chicken. Let everything warm together for a minute.
5. Serve:
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Plate pasta and chicken together.
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Garnish with more Parmesan, chopped parsley, or a pinch of red pepper flakes.
🧄 Pro Tips:
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Use freshly grated Parmesan — pre-shredded won’t melt as smoothly.
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Don’t boil the Alfredo sauce once cheese is added — it can separate.
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Add steamed broccoli, spinach, or peas for a veggie boost.
Would you like a baked version, a shrimp swap, or a lightened-up version with milk or Greek yogurt?
