Here’s a creamy garlic butter chicken & linguine in Alfredo sauce—rich, cozy, and totally doable at home 🍝🧄

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Creamy Garlic Butter Chicken & Linguine Alfredo

Ingredients

Pasta

• 12 oz linguine
• Salt (for pasta water)

Chicken

• 2 large chicken breasts, sliced thin
• Salt & black pepper
• 1 tsp Italian seasoning
• ½ tsp paprika
• 2 tbsp butter
• 1 tbsp olive oil

Garlic Butter Alfredo Sauce

• 4 tbsp butter
• 4–5 cloves garlic, minced
• 1½ cups heavy cream
• ¾–1 cup grated Parmesan cheese
• ½ tsp black pepper
• Optional: pinch of nutmeg
• Pasta water (as needed)

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Instructions

1. Cook the pasta
   • Boil linguine in well-salted water until al dente.
   • Reserve ½ cup pasta water, then drain.
2. Cook the chicken
   • Season chicken with salt, pepper, Italian seasoning, and paprika.
   • Heat butter and olive oil in a large skillet over medium heat.
   • Cook chicken 3–4 minutes per side until golden and cooked through.
   • Remove chicken and set aside.
3. Make the garlic butter sauce
   • In the same pan, melt butter over medium-low heat.
   • Add garlic and sauté 30 seconds (don’t brown).
   • Pour in heavy cream and simmer gently 3–4 minutes.
4. Add cheese
   • Stir in Parmesan until smooth and thick.
   • Season with pepper and nutmeg if using.
   • Add pasta water a little at a time if sauce is too thick.
5. Combine
   • Add linguine and chicken back into the sauce.
   • Toss until everything is well coated and creamy.

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Tips for Extra Flavor ✨

• Use freshly grated Parmesan (not pre-shredded)
• Add sautéed mushrooms or spinach
• Finish with chopped parsley or cracked black pepper

Lighter Option

Swap half the cream for milk and use a bit less butter.

If you want, I can also share:

• One-pan version
• Shrimp Alfredo
• Baked chicken Alfredo