Ah! That sounds delicious 😋—classic comfort food. Here’s a simple, step-by-step way to make Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce at home. I’ll keep it easy and tasty:
Ingredients (for 2–3 servings)
- 2 chicken breasts (sliced into strips or cubes)
- 2 tbsp butter
- 3–4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt & pepper to taste
- 1 tsp Italian seasoning (optional)
- 200g linguine (or pasta of choice)
- Fresh parsley (for garnish)
Instructions
- Cook the pasta
- Boil salted water, cook linguine until al dente. Drain and set aside.
- Cook the chicken
- In a large pan, melt butter over medium heat.
- Add chicken pieces, season with salt, pepper, and Italian seasoning.
- Cook 5–7 mins until golden and fully cooked. Remove chicken from pan.
- Make the garlic butter sauce
- In the same pan, add a bit more butter if needed.
- Sauté minced garlic for 1 min (don’t burn!).
- Pour in heavy cream, stir, and let it simmer 2–3 mins.
- Add Parmesan & chicken
- Stir in Parmesan cheese until melted and creamy.
- Return chicken to the pan. Mix well.
- Combine with pasta
- Toss cooked linguine into the sauce. Coat evenly.
- Garnish & serve
- Sprinkle fresh parsley on top. Serve hot.
💡 Tips to make it extra creamy:
- Add a splash of pasta water if the sauce feels too thick.
- Use fresh Parmesan for the best flavor.
- For extra garlic punch, roast a clove and mash it into the sauce.
If you want, I can also give a 1-pan shortcut version that cooks everything in under 20 minutes with zero fuss, and it still tastes restaurant-level.
Do you want me to do that?
