Creamy garlic butter chicken & linguine in alfredo sauce

Oh yes 😍—this is decadent comfort food at its finest: tender chicken, creamy garlic butter sauce, and perfectly cooked linguine. Here’s a detailed recipe:

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Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients

For the chicken:

• 2 large chicken breasts, thinly sliced or pounded to even thickness
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1–2 tbsp olive oil or butter

For the sauce:

• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• Salt & pepper to taste
• Optional: pinch of red pepper flakes or Italian seasoning

For the pasta:

• 8 oz linguine
• Salted water for boiling

Optional garnish:

• Fresh parsley, chopped
• Extra grated Parmesan

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Instructions

1. Cook the pasta
   • Boil linguine in salted water according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
2. Cook the chicken
   • Season chicken with salt, pepper, and paprika.
   • Heat olive oil or butter in a large skillet over medium-high heat.
   • Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. Make the garlic butter sauce
   • In the same skillet, melt butter. Sauté minced garlic 1–2 minutes until fragrant.
   • Add heavy cream and chicken broth. Simmer 3–5 minutes until slightly thickened.
   • Stir in Parmesan cheese, season with salt, pepper, and optional red pepper flakes.
4. Combine pasta and chicken
   • Add cooked linguine to the sauce, tossing to coat.
   • Slice the cooked chicken and place on top, or toss into the pasta.
   • If sauce is too thick, add reserved pasta water 1–2 tbsp at a time until desired consistency.
5. Serve
   • Garnish with fresh parsley and extra Parmesan. Serve immediately.

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💡 Tips / Variations:

• Extra creamy: Add 2 oz cream cheese or mascarpone to the sauce.
• Veggie boost: Toss in sautéed spinach, mushrooms, or peas.
• Shortcut version: Use pre-cooked rotisserie chicken and jarred Alfredo sauce—still delicious but faster.
• Make it lighter: Substitute half-and-half for heavy cream.

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If you want, I can give a one-pan version where the pasta cooks directly in the sauce with the chicken—less cleanup, still ultra-creamy 😋.

Do you want me to give that version too?