Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Certainly. Below is a formal and well-balanced recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce. This dish features tender, pan-seared chicken in a rich, homemade Alfredo sauce served over linguine pasta — ideal for a comforting, restaurant-quality meal at home.

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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (or 4 thin cutlets)

• Salt and black pepper, to taste

• 1/2 teaspoon paprika (optional)

• 1/2 teaspoon garlic powder

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

For the Alfredo Sauce:

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 ½ cups (360 ml) heavy cream

• 1 cup (100 g) freshly grated Parmesan cheese

• Salt and black pepper, to taste

• Pinch of ground nutmeg (optional)

• Chopped parsley, for garnish

For the Pasta:

• 12 oz (340 g) linguine

• Salt, for pasta water

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Instructions

1. Prepare the Pasta:

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

2. Cook the linguine according to package directions until al dente.

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

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2. Cook the Chicken:

1. Slice chicken breasts in half horizontally if thick, to create thin cutlets.

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

3. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.

4. Add chicken and sear for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 75°C / 165°F).

5. Add minced garlic in the last minute of cooking and spoon garlic butter over chicken.

6. Remove chicken to a plate and tent with foil to keep warm.

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3. Make the Alfredo Sauce:

1. In the same skillet, melt 2 tablespoons butter over medium-low heat.

2. Add minced garlic and cook for 30 seconds until fragrant.

3. Pour in the heavy cream and bring to a gentle simmer.

4. Stir in Parmesan cheese, a pinch of salt, pepper, and nutmeg.

5. Simmer for 3–5 minutes, stirring constantly, until smooth and slightly thickened.

6. If needed, thin the sauce with a splash of reserved pasta water.

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4. Combine and Serve:

1. Add cooked linguine to the Alfredo sauce and toss to coat evenly.

2. Slice the chicken and place over the pasta.

3. Spoon extra sauce over the top and garnish with chopped parsley.

4. Serve immediately.

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Serving Suggestions:

• Pair with steamed broccoli, garlic bread, or a simple green salad.

• For extra richness, stir in a tablespoon of cream cheese or add sautéed mushrooms.

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Storage:

• 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.

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Would you like a shrimp version, a gluten-free adaptation, or a lighter sauce alternative with milk?