Creamy Garlic Butter Chicken and Linguine in Alfredo Sauce

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This Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is the perfect fusion of juicy pan-seared chicken and rich, silky pasta coated in a homemade Alfredo sauce. It’s a restaurant-quality dinner made with simple ingredients and tons of flavor. The garlic butter adds irresistible depth to the chicken, while the Parmesan Alfredo sauce clings beautifully to the linguine, creating a luxurious, comforting bite every time. Whether you’re cooking for a weeknight treat or a special occasion, this dish is satisfying, elegant, and surprisingly easy to make from scratch.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4

Ingredients

For the Chicken

  • 1 pound chicken breasts, sliced into cutlets or thin strips
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced

For the Alfredo Linguine

  • 10 ounces linguine pasta
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup pasta water (as needed)
  • Fresh parsley or basil for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta and set aside.
  2. While the pasta cooks, prepare the chicken. Season the chicken cutlets with salt, pepper, garlic powder, and paprika on both sides.
  3. Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and bubbly, add the chicken in a single layer. Cook for 4 to 5 minutes per side, or until golden brown and cooked through.
  4. Add the minced garlic directly into the skillet and sauté for 30 seconds, letting it infuse the butter. Spoon the garlic butter over the chicken as it finishes cooking. Remove the chicken and set aside, keeping any garlic butter left in the pan.
  5. In a separate pan (or the same skillet wiped clean), melt 2 tablespoons of butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
  6. Pour in the heavy cream and stir until the mixture warms and thickens slightly. Add the Parmesan cheese and whisk until the sauce becomes smooth and creamy.
  7. Season the Alfredo sauce with salt, pepper, and Italian seasoning. If the sauce becomes too thick, stir in a splash of the reserved pasta water to loosen it.
  8. Add the cooked linguine to the Alfredo sauce, tossing until every strand is coated in the creamy mixture.
  9. Slice the garlic butter chicken and place it on top of the linguine. Drizzle any remaining garlic butter from the skillet over the dish for extra flavor.
  10. Garnish with fresh parsley or basil and serve immediately while warm and creamy.

Notes

  • For extra creaminess, use freshly grated Parmesan instead of pre-shredded cheese.
  • Add sautéed mushrooms, spinach, or sun-dried tomatoes to elevate the dish.
  • Substitute half-and-half for a lighter sauce, or add a splash of chicken broth for extra depth.
  • If you prefer a thicker Alfredo sauce, simmer it for an additional few minutes before adding the pasta.
  • Chicken thighs can be used instead of breasts for a juicier texture.

Nutrition (Per Serving, Approximate)

  • Calories: 620
  • Protein: 36g
  • Carbohydrates: 48g
  • Fat: 32g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 650mg

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