Here’s a Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce recipe—rich, comforting, and perfect for a special dinner (but still easy to make):
🍝 Creamy Garlic Butter Chicken & Linguine Alfredo
Ingredients
- 12 oz linguine
- 2 chicken breasts, sliced
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- Optional: chopped parsley
Instructions
- Cook pasta in salted water according to package directions. Reserve ½ cup pasta water; drain.
- Season chicken with salt and pepper.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Make sauce: In the same skillet, melt butter. Add garlic and cook 30 seconds until fragrant.
- Stir in cream, Italian seasoning, and bring to a gentle simmer (do not boil).
- Add Parmesan, stirring until smooth and creamy.
- Combine: Return chicken to the skillet, add cooked linguine, and toss to coat. Add reserved pasta water if needed.
- Finish: Taste, adjust seasoning, and garnish with parsley.
Tips & Variations
- Add broccoli or spinach for balance 🥦
- Swap chicken for shrimp if you like
- Use half-and-half for a lighter version
If you want, I can also give you a one-pan version, baked Alfredo, or a lighter creamy garlic sauce option.