Here’s a creamy, garlicky, indulgent Garlic Butter Chicken & Linguine in Alfredo Sauce recipe—restaurant-style at home 🍝🧄🐔
Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients (Serves 2–3)
For the Chicken
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2 chicken breasts, thinly sliced or pounded to even thickness
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1 tsp garlic powder
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Salt & pepper, to taste
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1–2 tbsp olive oil or butter
For the Alfredo Sauce
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2 tbsp unsalted butter
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3–4 cloves garlic, minced
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Salt & pepper, to taste
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Optional: pinch of nutmeg for warmth
For the Pasta
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8 oz linguine
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Salted water for boiling
Garnish
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Chopped parsley
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Extra Parmesan cheese
Instructions
1️⃣ Cook the Pasta
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Boil linguine in salted water until al dente.
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Reserve ½ cup pasta water, then drain.
2️⃣ Cook the Chicken
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Season chicken with garlic powder, salt, and pepper.
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Heat olive oil or butter in a skillet over medium-high heat.
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Cook chicken 3–4 min per side until golden and cooked through. Remove and set aside.
3️⃣ Make the Alfredo Sauce
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In the same skillet, melt butter over medium heat.
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Sauté garlic 30–60 sec until fragrant (don’t burn!).
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Pour in heavy cream, bring to gentle simmer.
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Stir in Parmesan until smooth.
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Season with salt, pepper, and optional nutmeg.
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If sauce is too thick, add reserved pasta water a little at a time.
4️⃣ Combine
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Add cooked linguine to the sauce, toss to coat.
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Slice chicken and place on top or toss with pasta.
5️⃣ Serve
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Garnish with parsley and extra Parmesan.
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Optional: sprinkle red pepper flakes for heat.
Tips
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Even cooking: Pound chicken breasts for uniform thickness.
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Cheesy, creamy sauce: Use freshly grated Parmesan; pre-grated can be grainy.
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Make it lighter: Swap half cream with milk, but reduce simmer time.
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Add veggies: Spinach, mushrooms, or peas make it even heartier.
If you want, I can also give a 15-minute one-pan version that combines chicken, pasta, and sauce in a single skillet for minimal cleanup.