Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce 

A rich, restaurant-style pasta dish that brings together juicy, golden chicken bites, a silky garlic butter Alfredo sauce, and perfectly cooked linguine — the kind of comforting, indulgent meal that will have everyone asking for seconds!

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 3 cloves garlic, minced

For the Alfredo Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1 ½ cups heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional for extra flavor)
• 1 teaspoon lemon juice (for brightness)
• ¼ teaspoon nutmeg (optional but adds depth)

For the Pasta:

• 12 oz linguine pasta
• Water for boiling
• 1 tablespoon salt for the pasta water

Optional Garnish:

• Fresh parsley, chopped
• Extra grated Parmesan
• Red pepper flakes (for a little kick)

Instructions:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add the linguine and cook according to package directions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside. Drizzle with a little olive oil to prevent sticking.

Step 2: Cook the Chicken

1. In a large skillet, heat olive oil and butter over medium heat.
2. Add the chicken pieces, season with Italian seasoning, paprika, salt, and black pepper.
3. Sauté for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
4. Add minced garlic and cook for another minute until fragrant.
5. Remove the chicken from the pan and set aside on a plate.

Step 3: Make the Creamy Garlic Butter Sauce

1. In the same skillet, melt 3 tablespoons of butter over medium heat.
2. Add minced garlic and sauté for about 30 seconds until aromatic.
3. Pour in the heavy cream and milk, stirring constantly.
4. Once the mixture begins to simmer, lower the heat and add the grated Parmesan cheese gradually, whisking until melted and smooth.
5. Add lemon juice, nutmeg, salt, pepper, and garlic powder. Stir well until the sauce thickens (about 3–5 minutes).

Tip: If the sauce becomes too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.

Step 4: Combine Everything

1. Return the cooked chicken to the skillet and toss to coat in the sauce.
2. Add the linguine and gently mix everything together until the pasta is well covered with the creamy sauce.
3. Let it simmer on low heat for 2–3 minutes to allow the flavors to meld beautifully.

Step 5: Serve and Garnish

Serve hot, topped with chopped parsley, a sprinkle of Parmesan, and optional red pepper flakes for a subtle heat.

Serving Suggestions 

 

• Pair this dish with a side of garlic bread or buttery dinner rolls to soak up the extra sauce.
• Add steamed broccoli or grilled asparagus for a balanced meal.
• A crisp Caesar salad makes the perfect refreshing side.

Pro Tips for Perfect Alfredo Pasta

 

• Always use freshly grated Parmesan — pre-grated cheese won’t melt as smoothly.
• Don’t overcook the chicken; it should be juicy and tender.
• To make it extra rich, stir in a tablespoon of cream cheese at the end.
• For a smoky twist, use grilled chicken or add crumbled bacon on top.

Storage & Reheating

Store leftovers in an airtight container for up to 3 days.
Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce.