Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

 

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: ~780 kcal per serving
Cuisine: Italian-American
Main Flavors: Rich, creamy, garlicky, and cheesy

Recipe Description

This Creamy Garlic Butter Chicken & Linguine Alfredo is the ultimate comfort food for pasta lovers. Tender, golden chicken bites are seasoned with Italian herbs and nestled in a silky Alfredo sauce made from real Parmesan, mozzarella, garlic, and cream. The buttery garlic base gives the sauce a deep, savory flavor that clings perfectly to every strand of linguine. Whether it’s for a cozy weeknight dinner or a meal to impress guests, this one-pot favorite delivers indulgent flavor in every bite.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon Italian seasoning

For the Alfredo Sauce:

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream (or substitute with whole milk for a lighter version)
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder (optional, for extra garlic depth)

For the Pasta:

• 12 oz linguine pasta
• Salt, for pasta water

Garnish:

• Fresh parsley, chopped

Instructions

1. Cook the Chicken:

• Season the chicken pieces with salt, pepper, and Italian seasoning.
• In a large skillet, heat olive oil over medium-high heat.
• Add the chicken and cook for 6–8 minutes, turning occasionally, until golden and cooked through.
• Transfer to a plate and set aside.

2. Start the Alfredo Sauce:

• In the same skillet, reduce heat to medium and add butter.
• Once melted, add the minced garlic and sauté for 1 minute until fragrant—be careful not to burn it.

3. Create the Roux:

• Sprinkle the flour over the garlic-butter mixture and whisk continuously for about 1 minute to form a roux. This step thickens the sauce and gives it body.

4. Add Cream and Cheese:

• Slowly pour in the heavy cream (or milk), whisking as you go to avoid lumps.
• Let the mixture come to a gentle simmer and cook for 3–4 minutes, or until it thickens slightly.
• Add the Parmesan, mozzarella, and optional garlic powder, stirring until the cheeses melt into a smooth, creamy sauce.

5. Boil the Pasta:

• While the sauce simmers, bring a large pot of salted water to a boil.
• Add the linguine and cook according to package directions until al dente (firm to the bite).
• Drain and set aside. You can drizzle with a touch of olive oil to prevent sticking if needed.

6. Combine and Finish:

• Add the cooked chicken and linguine pasta to the Alfredo sauce.
• Toss gently until all ingredients are fully coated and heated through.
• Let the dish simmer for 2 minutes to bring the flavors together.

7. Garnish and Serve:

• Remove from heat and sprinkle with fresh parsley for color and brightness.
• Serve hot, optionally with a side of garlic bread or a crisp Caesar salad.

Recipe Tips & Variations

• Protein swaps: Use shrimp, sliced sausage, or grilled mushrooms for a twist.
• Cheese alternatives: Romano or Asiago cheese can add bold flavor.
• Add greens: Stir in fresh spinach or steamed broccoli for a nutritious boost.
• Make it spicy: A dash of red pepper flakes adds subtle heat.

Pairing Ideas

• Drink: Try with a glass of Chardonnay or a sparkling water with lemon.
• Sides: Garlic bread, roasted asparagus, or a mixed green salad.