Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is the ultimate comfort food! Juicy, pan-seared chicken breasts are coated in a luscious homemade Alfredo sauce and served over tender linguine. Perfect for family dinners, date nights, or anyone craving a creamy pasta masterpiece.

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Prep Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

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Equipment

• Large skillet
• Pot for pasta
• Tongs
• Whisk
• Strainer

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Ingredients

For the Chicken:

• 2 large chicken breasts (halved lengthwise for 4 thinner cutlets)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Alfredo Sauce:

• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ cup milk
• Salt and black pepper to taste
• 1 teaspoon parsley (optional, for garnish)

For the Pasta:

• 8 ounces linguine pasta
• 1 tablespoon salt (for boiling water)

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Ingredient Notes

• Chicken: Pound thin for even cooking and juicy results.
• Cream: Use heavy cream for the richest flavor; half-and-half works for a lighter version.
• Parmesan: Always use freshly grated Parmesan — pre-shredded versions won’t melt as smoothly.
• Pasta: Linguine holds the creamy sauce perfectly, but fettuccine or spaghetti work too.

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Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Chicken:
   Season chicken cutlets with garlic powder, Italian seasoning, salt, and pepper.
   Heat olive oil and butter in a skillet over medium heat. Sear chicken 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
3. Make the Alfredo Sauce:
   In the same skillet, melt 3 tablespoons of butter. Add minced garlic and sauté 30 seconds until fragrant.
   Pour in heavy cream and milk, whisking until smooth. Gradually add Parmesan cheese, whisking constantly until the sauce thickens (3–5 minutes).
   Season with salt and pepper to taste.
4. Combine:
   Add the cooked linguine to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water if the sauce is too thick.
   Slice the chicken and place it over the pasta. Spoon extra sauce on top.
5. Garnish & Serve:
   Sprinkle with parsley and extra Parmesan. Serve warm and creamy!

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Nutrition Facts (per serving)

• Calories: 670
• Protein: 41g
• Fat: 42g
• Carbohydrates: 36g

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Tips and Variations

• Add Veggies: Toss in sautéed spinach, broccoli, or mushrooms.
• Spicy Twist: Add a pinch of crushed red pepper flakes for heat.
• Keto Version: Swap linguine for zucchini noodles or shirataki noodles.
• Make Ahead: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.