Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Instructions
Cook the pasta:
Boil linguine according to package directions until al dente. Drain and set aside.
Cook the chicken:
In a large skillet, heat olive oil and butter over medium-high heat.
Season chicken with salt, pepper, and garlic powder.
Cook chicken strips until golden and cooked through, about 5-6 minutes. Remove from skillet and set aside.
Make the Alfredo sauce:
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg.
Combine everything:
Add cooked chicken and drained linguine into the sauce.
Toss until pasta and chicken are fully coated.
Serve:
Plate the pasta and garnish with fresh parsley and extra Parmesan if desired.
💡 Tips:
For extra richness, add a splash of chicken broth or white wine to the sauce.
You can toss in some sautéed mushrooms, spinach, or sun-dried tomatoes for added flavor and color.
If you want, I can also give you a one-pan shortcut version where the chicken, sauce, and pasta all cook together for an ultra-easy weeknight dinner. Do you want me to do that?
