Let’s make a comforting, restaurant-style Creamy Garlic Butter Chicken with Linguine in Alfredo Sauce — rich, silky, and full of flavor.
🍗 Creamy Garlic Butter Chicken & Linguine Alfredo
🧄 Ingredients
For the Chicken:
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2 large chicken breasts, sliced horizontally into cutlets (or 3–4 small breasts)
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
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2 tbsp olive oil
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2 tbsp butter
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4 garlic cloves, minced
For the Alfredo Sauce:
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3 tbsp butter
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4 garlic cloves, minced
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1½ cups heavy cream
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¾ cup grated Parmesan cheese (freshly grated melts best)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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½ tsp Italian seasoning (optional)
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½ cup pasta water (reserved from cooking)
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12 oz (340 g) linguine pasta
👩🍳 Instructions
1. Cook the Linguine
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Bring a large pot of salted water to a boil.
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Cook linguine according to package directions until al dente.
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Reserve ½ cup of the pasta water, then drain and set aside.
2. Sear the Chicken
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Season chicken cutlets with salt, pepper, and paprika.
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In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat.
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Sear chicken 4–5 minutes per side until golden brown and cooked through (165°F / 74°C internal temp).
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Remove chicken and set aside; cover loosely with foil to keep warm.
3. Make the Creamy Garlic Butter Alfredo Sauce
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In the same skillet, lower heat to medium.
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Add 3 tbsp butter and garlic, sauté for 30–60 seconds until fragrant.
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Pour in heavy cream, stirring constantly.
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Add Parmesan cheese, salt, pepper, and Italian seasoning.
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Simmer 3–4 minutes, stirring until thickened slightly.
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Stir in a splash of pasta water for silkiness.
4. Combine Everything
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Add the linguine directly into the sauce; toss to coat.
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Slice the cooked chicken and place it on top of the creamy pasta.
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Spoon a little extra sauce over the chicken.
5. Garnish and Serve
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Sprinkle with fresh parsley or extra Parmesan.
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Serve immediately — preferably with garlic bread and a glass of white wine. 🍷
💡 Tips
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For extra flavor, add a squeeze of lemon or a handful of spinach to the sauce.
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If you like it extra creamy, stir in 2 oz of cream cheese while simmering the sauce.
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You can also swap chicken for shrimp or salmon.
Would you like me to give you a one-pan version of this recipe (less cleanup, same flavor)?
