Here’s a creamy, garlic-butter chicken with linguine in Alfredo sauce—rich, silky, restaurant-style.
If you want it simplified, spicy, or dairy-free, just tell me!
🍽️ Creamy Garlic Butter Chicken & Linguine Alfredo
Ingredients (4 servings)
For the Chicken
- 2 large chicken breasts (or 3–4 small), sliced into strips
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- Optional: ½ tsp Italian seasoning or thyme
For the Alfredo Sauce
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan
- Salt & pepper to taste
- Optional: pinch of nutmeg
Pasta
- 12 oz (340 g) linguine
- Salt for the pasta water
Instructions
1. Cook the Linguine
- Bring salted water to a boil.
- Cook linguine until al dente.
- Reserve ½ cup pasta water, drain, set aside.
2. Prepare the Chicken
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a skillet on medium-high.
- Add chicken and cook until golden and cooked through (5–7 minutes).
- Add 2 tbsp butter + minced garlic; cook 1 minute until fragrant.
- Transfer chicken to a plate (keep the garlic butter in the pan).
3. Make the Alfredo Sauce
- In the same skillet, melt 3 tbsp butter.
- Add garlic; sauté 1 minute.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg if using.
- Add splashes of reserved pasta water as needed to adjust thickness.
4. Combine
- Add linguine into the Alfredo sauce and toss to coat.
- Add the garlic-butter chicken back into the pan.
- Simmer 1–2 minutes to marry the flavors.
5. Serve
- Top with extra Parmesan, fresh parsley, and black pepper.
- Add chili flakes if you like heat.
⭐ Tips
- Use freshly grated Parmesan—pre-shredded doesn’t melt smoothly.
- Add mushrooms, spinach, or sun-dried tomatoes for extra richness.
- Swap chicken for shrimp if you prefer seafood.
Want me to format this as a shopping list, a one-pot version, or a quick 20-minute version?
