Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Tender, golden-brown chicken cooked in fragrant garlic butter and served over silky linguine coated in a rich, creamy Alfredo sauce. This is a comforting restaurant-style dinner that’s surprisingly easy to make at home.
Ingredients
For the Chicken
- 1½ lb (680 g) boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes — optional
For the Linguine
- 12 oz (340 g) linguine
- Water for boiling
- 1 tbsp salt for the pasta water
For the Alfredo Sauce
- 3 tbsp butter
- 4–5 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup whole milk
- 1 cup freshly grated Parmesan cheese
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- Pinch of nutmeg — optional
- ½ cup reserved pasta water, as needed
For Garnishing
- Fresh parsley, chopped
- Extra Parmesan
- Black pepper
- Red pepper flakes
👩🍳 Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels.
If they’re very thick, carefully slice them horizontally or pound them to an even thickness.
Season both sides with paprika, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes.
2. Cook the Linguine
Bring a large pot of generously salted water to a boil.
Add the linguine and cook according to the package directions until al dente.
Before draining, reserve ½ cup of pasta water.
Drain the linguine and set aside.
3. Cook the Garlic Butter Chicken
Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add the seasoned chicken.
Cook for approximately 5–7 minutes per side, depending on thickness, until beautifully golden brown and cooked through.
The thickest part should reach 165°F (74°C).
Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
4. Make the Garlic Butter
Reduce the skillet heat to medium-low.
Add the remaining garlic and sauté for about 30–60 seconds, stirring constantly.
Don’t let the garlic become dark brown, as burnt garlic can make the sauce bitter.
5. Make the Alfredo Sauce
Add the butter to the skillet and let it melt.
Pour in the heavy cream and milk.
Bring the mixture to a gentle simmer for about 2–3 minutes.
Gradually add the freshly grated Parmesan while stirring continuously.
Add black pepper, salt, and a small pinch of nutmeg if desired.
Continue cooking gently for another 2–3 minutes, until the sauce becomes smooth and creamy.
6. Add the Linguine
Add the cooked linguine directly into the Alfredo sauce.
Toss gently with tongs until every strand is coated.
If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until you reach a silky, creamy consistency.
7. Add the Chicken
Slice the rested chicken into strips.
Arrange the chicken over the creamy linguine or gently toss some of it through the pasta.
Spoon a little of the garlic butter from the skillet over the chicken for extra flavor.
🍽️ Serve
Transfer the creamy linguine to serving plates.
Top generously with the sliced garlic butter chicken.
Finish with:
- Fresh parsley
- Extra Parmesan
- Freshly cracked black pepper
- A pinch of red pepper flakes
Serve immediately while the Alfredo sauce is hot and silky.
🧀 Tips for the Best Alfredo
- Use freshly grated Parmesan; it melts much more smoothly than pre-shredded cheese.
- Keep the sauce at a gentle simmer rather than boiling it aggressively.
- Reserve pasta water—it helps loosen and emulsify the sauce.
- Don’t overcook the chicken.
- Let the chicken rest before slicing so it stays juicy.
- Add the pasta directly to the sauce rather than pouring sauce over cold pasta.
🌿 Optional Additions
For a different version, add:
- Sautéed mushrooms
- Baby spinach
- Sun-dried tomatoes
- Broccoli
- Sliced bell peppers
- Extra Parmesan
- A little lemon zest
Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes
Servings: 4–6