Creamy Garlic Butter Chicken & Linguine Alfredo
This recipe makes a rich, restaurant-style pasta with juicy garlic butter chicken and a silky Alfredo sauce.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Chicken
2 large boneless, skinless chicken breasts (about 500–600 g)
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
2 tbsp olive oil
2 tbsp butter
5 cloves garlic, minced
For the Linguine
340 g (12 oz) linguine
Water for boiling
1 tbsp salt
For the Alfredo Sauce
4 tbsp butter
6 cloves garlic, finely minced
2 cups (480 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese
½ tsp salt (or to taste)
½ tsp black pepper
¼ tsp nutmeg (optional)
½ cup pasta water (reserved)
Garnish
Fresh parsley, chopped
Extra Parmesan cheese
Freshly ground black pepper
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Step 1: Prepare the Chicken
1. Pat the chicken dry with paper towels.
2. Season both sides with:
Salt
Pepper
Paprika
Garlic powder
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the chicken and cook for 5–6 minutes per side until golden brown.
5. Lower the heat to medium.
6. Add 2 tablespoons butter and 5 minced garlic cloves.
7. Spoon the melted garlic butter over the chicken continuously for 1–2 minutes.
8. Cook until the internal temperature reaches 74°C (165°F).
9. Remove the chicken and let it rest for 5–10 minutes before slicing.
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Step 2: Cook the Linguine
1. Bring a large pot of water to a rolling boil.
2. Add 1 tablespoon salt.
3. Cook linguine according to package directions until al dente.
4. Before draining, reserve ½ cup of pasta water.
5. Drain the pasta and set aside.
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Step 3: Make the Alfredo Sauce
1. In the same skillet used for the chicken, melt 4 tablespoons butter over medium heat.
2. Add 6 cloves minced garlic.
3. Cook for about 30–60 seconds until fragrant. Do not brown the garlic.
4. Pour in the heavy cream.
5. Simmer gently for 3–4 minutes, stirring frequently.
6. Add:
Parmesan cheese
Salt
Black pepper
Nutmeg (if using)
7. Stir until the cheese melts completely and the sauce becomes smooth.
8. If the sauce is too thick, add a little reserved pasta water.
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Step 4: Combine Everything
1. Add the cooked linguine to the Alfredo sauce.
2. Toss until every strand is coated.
3. Add a splash of pasta water if needed for a silky texture.
4. Arrange the sliced garlic butter chicken over the pasta.
5. Spoon any remaining garlic butter from the skillet over the chicken.
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Step 5: Serve
Garnish with:
Fresh parsley
Extra Parmesan
Freshly cracked black pepper
Serve immediately while hot.
Tips for the Best Alfredo
Use freshly grated Parmesan; pre-shredded cheese doesn’t melt as smoothly.
Don’t boil the cream aggressively or the sauce may separate.
Reserve pasta water—it helps create a glossy, restaurant-quality sauce.
For extra richness, add ½ cup cream cheese to the sauce.
For a little heat, add ¼ teaspoon red pepper flakes.
This dish pairs well with garlic bread, a green salad, or roasted vegetables. 🍝🧄🧈🐔