Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
🍳 Instructions
1️⃣ Cook the pasta
Boil linguine in salted water according to package directions until al dente.
Drain and set aside, reserving ½ cup pasta water.
2️⃣ Cook the chicken
Season chicken with salt, pepper, and paprika.
In a large skillet, heat olive oil over medium-high heat.
Cook chicken 5–7 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Remove chicken from skillet and let rest for a few minutes, then slice.
3️⃣ Make the garlic butter Alfredo sauce
In the same skillet, melt 2 tbsp butter.
Add minced garlic and sauté 30 seconds until fragrant.
Stir in heavy cream and Italian seasoning, bring to a gentle simmer.
Gradually whisk in Parmesan cheese until sauce is smooth and creamy.
Add remaining 2 tbsp butter for extra richness.
4️⃣ Combine pasta and chicken
Toss cooked linguine in the Alfredo sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Top with sliced chicken and garnish with fresh parsley.
💡 Ashley’s Tips
Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and color.
For a lighter version, use half-and-half instead of heavy cream.
Serve with garlic bread or a simple green salad for the ultimate comfort meal.
If you want, I can also create a one-pan version where you cook the pasta right in the creamy sauce with the chicken — saves time and makes it even more decadent!
