🍝 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 Garlic Butter Alfredo Sauce:
- 3 Tbsp butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: ¼ tsp crushed red pepper flakes (for a little heat)
For the Pasta:
- 12 oz linguine
- Salt (for pasta water)
⭐ Instructions
1. Cook the Linguine
- Bring a large pot of salted water to a boil.
- Add linguine and cook according to package directions until al dente.
- Drain and set aside (reserve ½ cup pasta water in case you need to thin the sauce later).
2. Cook the Chicken
- In a large skillet, heat 2 Tbsp olive oil over medium-high heat.
- Season chicken pieces with salt, pepper, and Italian seasoning.
- Add chicken to the skillet in an even layer.
- Cook for 6–8 minutes, stirring occasionally, until chicken is golden brown and fully cooked.
- Transfer chicken to a bowl and set aside.
3. Make the Garlic Butter Alfredo Sauce
- In the same skillet, reduce heat to medium.
- Add 3 Tbsp butter and melt.
- Stir in minced garlic and cook for about 30 seconds until fragrant (do not brown).
- Pour in heavy cream and bring to a gentle simmer.
- Reduce heat to low, then whisk in Parmesan cheese until the sauce becomes smooth and creamy.
- Season with salt, black pepper, and red pepper flakes if using.
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
4. Combine
- Add the cooked chicken back into the skillet and stir to coat in the sauce.
- Add the cooked linguine and toss until everything is well combined and creamy.
- Taste and adjust seasoning if needed.
5. Serve
- Serve immediately topped with a bit of extra Parmesan and freshly cracked black pepper.
- Garnish with fresh parsley if desired.