Here’s a creamy garlic butter chicken & linguine in Alfredo sauce recipe that’s rich, comforting, and pretty easy to make 🍝🧄
Ingredients (serves ~3–4)
For the chicken
- 2 large chicken breasts, sliced
- Salt & black pepper (to taste)
- 1 tsp paprika
- 1 tsp Italian seasoning
- 2 tbsp butter
- 1 tbsp olive oil
- 4–5 cloves garlic, minced
For the pasta
- 300 g (10–12 oz) linguine
- Salt (for pasta water)
For the Alfredo sauce
- 2 tbsp butter
- 1 cup heavy cream
- ½ cup milk (optional, to thin)
- ¾ cup grated Parmesan cheese
- ½ tsp garlic powder (optional)
- Black pepper, to taste
Optional add-ins
- Fresh parsley
- Mushrooms or spinach
- Red pepper flakes
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente.
- Reserve ½ cup pasta water, then drain.
2. Cook the chicken
- Season chicken with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil and butter in a large pan over medium heat.
- Add chicken and cook 4–5 minutes per side until golden and cooked through.
- Add minced garlic and cook for 30 seconds (don’t burn it).
- Remove chicken from pan and set aside.
3. Make the Alfredo sauce
- In the same pan, melt 2 tbsp butter.
- Pour in cream (and milk if using). Simmer gently for 2–3 minutes.
- Stir in Parmesan cheese gradually until smooth.
- Season with black pepper and garlic powder.
- If too thick, add a splash of reserved pasta water.
4. Combine everything
- Add cooked linguine to the sauce and toss well.
- Slice chicken and return it to the pan.
- Toss until everything is coated and creamy.
5. Serve
- Garnish with parsley, extra Parmesan, or chili flakes.
- Serve hot!
If you want, I can:
- Make it extra cheesy
- Turn it into a one-pan version
- Help adjust it for no cream or lighter calories
Just tell me 😄
