Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
A luxurious, restaurant-style dinner that combines tender golden chicken, buttery garlic richness, and a silky Alfredo sauce that clings beautifully to every strand of linguine. This dish is pure comfort and elegance — perfect for family dinners, date nights, or when you just want to treat yourself to something irresistibly creamy and satisfying.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika (optional, for color and depth)
For the Alfredo Sauce:
- 3 tablespoons unsalted butter
- 5 cloves garlic, finely minced
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup freshly grated Parmesan cheese
- ¼ teaspoon nutmeg (optional)
- Salt and pepper, to taste
For the Pasta:
- 12 oz linguine (or fettuccine)
- Water, salted for boiling
- 1 teaspoon olive oil
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
- A pinch of crushed black pepper
Step 1: Cook the Pasta Perfectly
Fill a large pot with water, add a generous pinch of salt and a teaspoon of olive oil, and bring it to a boil.
Add the linguine and cook until al dente — tender but still slightly firm in the center (about 8–10 minutes).
Drain the pasta, reserving about ½ cup of the cooking water. Set aside while you make the sauce.
Step 2: Sear the Chicken to Golden Perfection
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken pieces, season them with salt, pepper, Italian seasoning, and paprika.
Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through.
Remove the chicken from the pan and set it aside on a plate. Don’t clean the pan — you’ll want to keep all that flavorful residue for the sauce!
Step 3: Make the Creamy Garlic Butter Alfredo Sauce
In the same pan, melt the butter over medium heat.
Add the minced garlic and sauté for about 30 seconds, just until fragrant — don’t let it burn.
Pour in the heavy cream and milk, stirring gently to combine.
Bring the mixture to a light simmer, then reduce the heat to low.
Slowly add the Parmesan cheese, stirring constantly until it melts and the sauce thickens.
Season with salt, pepper, and a hint of nutmeg if you like a subtle warmth in the background.
Step 4: Bring It All Together
Add the cooked chicken back into the skillet, letting it soak up the creamy sauce.
Next, add the linguine and toss everything together gently until every strand is beautifully coated.
If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
Let the mixture simmer on low heat for 2–3 minutes, allowing the flavors to fully marry together.
Step 5: Garnish and Serve
Transfer the pasta to a serving dish, sprinkle with extra Parmesan cheese, and top with chopped fresh parsley.
Finish with a light dusting of crushed black pepper or red pepper flakes if you like a little heat.
Serve it immediately — the sauce is at its creamiest when it’s hot and fresh off the stove.
Pro Tips for the Best Alfredo Ever
- Use freshly grated Parmesan. Pre-shredded cheese won’t melt smoothly and can make the sauce grainy.
- Don’t overheat the cream. Keep it at a gentle simmer — boiling will make it separate.
- Add flavor boosters: A squeeze of lemon juice or a spoonful of cream cheese makes the sauce extra velvety.
- Customize it! Add sautéed mushrooms, spinach, or sun-dried tomatoes for a gourmet twist.
Serving Ideas
Pair this Creamy Garlic Butter Chicken Linguine with a side of garlic bread, Caesar salad, or roasted vegetables for a full Italian-inspired dinner.
It’s also perfect for meal prep — it reheats beautifully the next day when stored in an airtight container.
Why Everyone Loves This Recipe
This isn’t just another chicken Alfredo — it’s rich, comforting, and packed with layers of flavor that make you feel like you’re dining at a high-end restaurant. The garlic butter adds an irresistible depth, while the Parmesan sauce brings that luxurious creaminess that melts in your mouth.
Every bite has the perfect balance of tender chicken, silky noodles, and a creamy sauce that feels like a warm hug.
Fun Fact:
The original Alfredo sauce was invented in Rome by Alfredo di Lelio in the early 1900s as a simple mix of butter and Parmesan. Over time, it evolved — especially in the U.S. — into the rich, creamy version we know and love today with heavy cream, garlic, and chicken.