Here’s a full, easy recipe for your creamy garlic butter chicken linguine in Alfredo sauce 🍗🍝🧄:
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients
Chicken & garlic butter:
- 2 chicken breasts, sliced into strips
- 2 tbsp butter
- 2 cloves garlic, minced
- Salt & black pepper to taste
- ½ tsp paprika (optional)
Pasta & Alfredo sauce:
- 8 oz (225 g) linguine or fettuccine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 1 tsp garlic powder (or 1 extra clove minced)
- Salt & pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Cook the pasta:
Boil linguine according to package instructions. Drain and set aside. - Cook the chicken:
- In a large pan, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Season chicken with salt, pepper, and paprika.
- Cook until golden and fully cooked. Remove chicken from the pan and set aside.
- Make the Alfredo sauce:
- In the same pan, melt 2 tbsp butter. Add garlic and sauté 30 seconds.
- Pour in heavy cream and simmer 2–3 minutes.
- Stir in Parmesan until melted and smooth. Season with salt and pepper.
- Combine:
- Toss cooked pasta in the Alfredo sauce.
- Add chicken and mix gently to coat.
- Serve:
- Garnish with parsley and extra Parmesan if desired. Serve hot.
Tips
- For extra creaminess, add a splash of pasta water when tossing pasta with the sauce.
- Optional: add mushrooms, spinach, or sun-dried tomatoes for extra flavor.
- Ready in under 30 minutes, perfect for a weeknight dinner.
If you want, I can also make a shortcut 4-ingredient version that’s just as creamy and tasty — perfect for busy nights 😍.
Do you want me to do that?
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