Introduction
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a rich, comforting dish that combines tender, pan-seared chicken breasts with a luscious garlic butter and Parmesan Alfredo sauce. Tossed with linguine, it creates a restaurant-quality meal that’s perfect for both weeknight dinners and special occasions. Each bite delivers silky pasta coated in creamy sauce, infused with the savory flavor of garlic and the indulgence of butter and cheese.
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Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (or 4 smaller ones)
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Alfredo Sauce:
3 tablespoons unsalted butter
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup whole milk (optional, for adjusting thickness)
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (for garnish)
For the Pasta:
12 ounces linguine
Water and salt, for boiling
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Instructions
1. Cook the Pasta
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, reserving about ½ cup of pasta water.
2. Prepare the Chicken
Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook 5–6 minutes per side, or until golden brown and fully cooked through (internal temperature 165°F / 74°C). Remove and set aside to rest.
3. Make the Alfredo Sauce
In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 30 seconds, just until fragrant.
Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and pepper. If the sauce is too thick, add a splash of milk or reserved pasta water.
4. Combine Everything
Slice the cooked chicken into strips. Add the drained linguine to the skillet with the sauce, tossing to coat. Add the chicken slices back on top and let it all warm together for 2–3 minutes.
5. Serve
Plate the pasta and top with extra Parmesan and chopped parsley. Serve immediately while hot.
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Description
This dish strikes a perfect balance between rich, creamy Alfredo and the savory depth of garlic butter chicken. The sauce clings to each strand of linguine, creating a luxurious texture, while the golden seared chicken adds satisfying flavor and protein. It’s a decadent yet approachable pasta dish that feels both comforting and elegant.
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Tips
Use fresh Parmesan: Pre-grated cheese often contains anti-caking agents that prevent smooth melting.
Don’t overheat the sauce: High heat can cause the cream to curdle or the cheese to clump. Keep the heat low and stir continuously.
Reserve pasta water: A few tablespoons can help loosen the sauce if it thickens too much.
Slice chicken after resting: This keeps it juicy and tender.
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Variations
Add vegetables: Sauté spinach, mushrooms, or broccoli in the skillet before adding the cream.
Try different proteins: Substitute shrimp, salmon, or even grilled tofu for a twist.
Make it spicy: Add a pinch of red pepper flakes or a dash of cayenne for heat.
Use other pasta: Fettuccine, penne, or tagliatelle work beautifully with the sauce.
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Correction
If your sauce becomes too thick, whisk in a bit of warm milk or pasta water.
If it turns too thin, let it simmer gently for a few minutes to reduce.
If the cheese clumps, remove the pan from heat and whisk vigorously before returning to low heat.
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Enjoy
Serve this Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce immediately with garlic bread and a light green salad for a complete meal. Every forkful offers velvety sauce, tender pasta, and flavorful chicken—an irresistible dish you’ll want to make again and again.