Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

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🍝 Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients

For the Chicken

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 Tbsp olive oil
  • Salt & black pepper (to taste)
  • 1 tsp Italian seasoning

For the Alfredo Sauce

  • 3 Tbsp butter
  • 4–5 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup grated Parmesan cheese
  • ½ cup chicken broth (optional but recommended for depth)
  • Salt & pepper to taste
  • Pinch of red pepper flakes (optional)

For the Pasta

  • 12 oz linguine
  • Salt for boiling water
  • 1–2 Tbsp pasta water (optional, for adjusting sauce)

Instructions

1. Cook the Linguine

  1. Bring a large pot of salted water to a boil.
  2. Cook linguine according to package directions until al dente.
  3. Reserve 1–2 tablespoons pasta water, then drain and set aside.

2. Cook the Chicken

  1. Heat olive oil in a large skillet over medium-high.
  2. Add the chicken pieces, season with salt, pepper, and Italian seasoning.
  3. Sear 6–8 minutes, stirring occasionally, until golden brown and fully cooked.
  4. Remove chicken from skillet and set aside.

3. Make the Garlic Butter Alfredo Sauce

  1. In the same skillet, reduce heat to medium and melt butter.
  2. Add garlic and sauté 30–60 seconds until fragrant.
  3. Pour in heavy cream and chicken broth (if using).
  4. Bring to a gentle simmer (do not boil hard).
  5. Stir in Parmesan, letting it melt smoothly into the sauce.
  6. Add black pepper and a pinch of red pepper flakes if you like heat.
  7. Simmer 3–5 minutes until slightly thickened.

4. Combine Everything

  1. Add the cooked chicken back to the skillet.
  2. Toss in the linguine, coating evenly with the Alfredo sauce.
  3. Add a splash of reserved pasta water if the sauce becomes too thick.

5. Serve

Plate the pasta and top with:

  • Extra Parmesan
  • Fresh parsley
  • Cracked black pepper

Tips for the Best Alfredo

  • Keep the heat gentle to avoid breaking the sauce.
  • Freshly grated Parmesan melts much better than pre-shredded.
  • Pasta water helps make the sauce silky and cling to the noodles.

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