Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Here’s a rich, restaurant-style Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce 🍝🧄🤍
Silky, garlicky, and perfect for a cozy dinner.

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🍝 Creamy Garlic Butter Chicken & Linguine (Alfredo)

🛒 Ingredients

Chicken

• 1 lb (450 g) chicken breast, sliced
• Salt & black pepper, to taste
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 2 tbsp butter

Pasta

• 12 oz (340 g) linguine
• Salted water (for boiling)

Alfredo Sauce

• 3 tbsp butter
• 4–5 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ tsp black pepper
• Pinch of nutmeg (optional, classic)
• Pasta water (as needed)

Garnish (optional)

• Fresh parsley or basil
• Extra Parmesan

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👩‍🍳 Instructions

1. Cook pasta
   Boil linguine in well-salted water until al dente.
   Reserve ½ cup pasta water, then drain.
2. Cook chicken
   Season chicken with salt, pepper, and Italian seasoning.
   Heat olive oil and butter in a large skillet.
   Cook chicken until golden and cooked through.
   Remove and set aside.
3. Make garlic butter base
   In the same skillet, melt butter.
   Add garlic and sauté 30 seconds (don’t brown).
4. Alfredo sauce
   Pour in heavy cream, simmer 3–4 minutes.
   Stir in Parmesan, black pepper, and nutmeg.
   Add a splash of pasta water if needed to loosen sauce.
5. Combine
   Add linguine and chicken to the sauce.
   Toss gently until coated and creamy.
6. Serve
   Garnish with parsley and extra Parmesan. Serve hot 🤍

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💡 Tips

• Use fresh Parmesan (not pre-shredded) for smooth sauce
• Don’t boil the cream — keep it gentle
• Add mushrooms or spinach for variation

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If you want:
✔️ One-pan version
✔️ Garlic shrimp swap
✔️ Pinterest / Facebook caption

Just tell me 😄