Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Here’s a Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce that’s rich, comforting, and restaurant-quality but easy to make at home.

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Ingredients (Serves 4)

Chicken

• 2 large chicken breasts, sliced
• Salt & black pepper, to taste
• 1 tsp Italian seasoning

• 1 tbsp olive oil

• 2 tbsp butter

Pasta

• 400 g (14 oz) linguine

Alfredo Sauce

• 4 tbsp butter

• 5–6 cloves garlic, minced

• 1½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ tsp black pepper

• Salt, to taste

• ¼ tsp nutmeg (optional)

• ½ cup pasta cooking water (as needed)

Garnish (Optional)

• Fresh parsley

• Extra Parmesan

Instructions

1. Cook pasta
   Bring a large pot of salted water to a boil.
   Cook linguine until al dente.
   Reserve 1 cup pasta water, then drain.

2. Cook chicken
   Season chicken with salt, pepper, and Italian seasoning.
   Heat olive oil and butter in a large pan over medium-high heat.
   Cook chicken 4–5 minutes per side until golden and cooked through.
   Remove and set aside.

3. Make garlic butter sauce
   In the same pan, melt butter over medium heat.
   Add garlic and sauté 30 seconds until fragrant (don’t brown).

4. Add cream
   Pour in cream, reduce heat to medium-low, and simmer 3–4 minutes.

5. Add cheese
   Stir in Parmesan gradually until smooth and creamy.
   Season with black pepper, salt, and nutmeg if using.

6. Combine
   Add cooked linguine and chicken to the sauce.
   Toss gently, adding pasta water as needed to loosen the sauce.

7. Serve
   Garnish with parsley and extra Parmesan. Serve hot.

Tips for Best Alfredo

• Use freshly grated Parmesan, not pre-shredded

• Keep heat low once cheese is added to prevent splitting

• Pasta water makes the sauce silky and glossy

Variations

• Spinach or broccoli: Stir in at the end

• Spicy: Add chili flakes

• Lighter: Use half cream, half milk (sauce will be thinner)

• Shrimp: Swap chicken for shrimp (cook 2–3 minutes per side)