Here’s a restaurant-style Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce—rich, silky, and packed with garlic flavor 🍝🧄
🍝 Creamy Garlic Butter Chicken & Linguine Alfredo
Ingredients (serves 4–6)
Chicken
- 2 large boneless, skinless chicken breasts, sliced
- Salt & black pepper
- 1/2 tsp paprika
- 1/2 tsp Italian seasoning
- 2 tbsp butter
- 1 tbsp olive oil
Pasta
- 12 oz linguine
Alfredo Sauce
- 4 tbsp butter
- 4–5 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp nutmeg (optional, classic Alfredo touch)
- Salt & black pepper to taste
Optional add-ins
- Spinach, mushrooms, or broccoli
- Red pepper flakes
- Fresh parsley
Instructions
- Cook pasta
Boil linguine in well-salted water until al dente. Reserve 1/2 cup pasta water; drain. - Cook chicken
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat butter and olive oil in a large skillet over medium-high heat.
Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside. - Make garlic butter base
In the same skillet, melt butter. Add garlic and sauté 30 seconds until fragrant. - Alfredo sauce
Lower heat to medium-low. Stir in heavy cream and nutmeg. Simmer gently 3–5 minutes.
Add Parmesan gradually, stirring until smooth and creamy. - Combine
Add cooked linguine and chicken back into skillet. Toss to coat.
Add reserved pasta water a little at a time if needed to loosen sauce. - Finish & serve
Taste and adjust seasoning. Garnish with parsley and red pepper flakes if desired.
🌟 Pro Tips & Variations
- Extra garlic: Roast whole garlic cloves and mash into the sauce.
- Lemon garlic: Add lemon zest or a splash of lemon juice to brighten.
- Creamier: Add 2 tbsp cream cheese for extra richness.
- Protein swap: Shrimp works beautifully in this recipe.
If you want, I can give you a one-pan version, a lighter Alfredo, or a Cajun garlic butter chicken Alfredo with a spicy kick 🔥
