Creamy Garlic Butter Chicken and Linguine in Alfredo Sauce
Yields: 4 servings
Prep time: 15 minutes
Cook time: 25–30 minutes
🛒 Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon Italian seasoning
3 tablespoons butter
4 cloves garlic, minced
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
12 ounces linguine
½ cup reserved pasta water (as needed)
2 tablespoons chopped fresh parsley (optional)
👩🍳 Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Season the chicken:
Pat chicken dry. Season with salt, pepper, and Italian seasoning.
Cook the chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6–8 minutes until golden and cooked through. Remove from skillet and set aside.
Make the garlic butter base:
In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant (do not brown).
Prepare Alfredo sauce:
Pour in heavy cream and bring to a gentle simmer. Cook 3–4 minutes, stirring. Add Parmesan cheese and stir until melted and smooth.
Combine:
Return chicken to the skillet. Add cooked linguine and toss to coat. If sauce is too thick, add a splash of reserved pasta water until creamy and silky.
Finish & serve:
Taste and adjust seasoning. Garnish with parsley and extra Parmesan if desired. Serve immediately.
Creamy Garlic Butter Chicken and Linguine in Alfredo Sauce
