Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Instructions
Cook the Pasta:
Boil a large pot of salted water. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Cook the Chicken:
Season the chicken with salt, pepper, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook chicken 4–5 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Make the Garlic Butter Sauce:
In the same skillet, melt 3 tbsp butter over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant (don’t burn it!).
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese, salt, pepper, and red pepper flakes if using. Let it thicken slightly, about 2–3 minutes.
Combine Chicken and Pasta:
Slice the cooked chicken into strips (if not already sliced).
Add the cooked linguine to the skillet and toss to coat in the sauce.
Add chicken on top. If the sauce is too thick, add a little reserved pasta water to loosen it.
Serve:
Garnish with chopped parsley and extra Parmesan if desired.
Serve immediately for a creamy, indulgent dinner.
✨ Tips for Extra Creaminess:
Use freshly grated Parmesan instead of pre-grated; it melts better.
Finish with a tiny splash of pasta water for a silky texture.
You can add sautéed mushrooms or spinach for a veggie boost.
If you want, I can also give you a one-pan version where the chicken, garlic butter, and pasta all cook together for even less cleanup and maximum flavor.
