Ah, now we’re talking a full-on comfort food classic with a creamy twist! Here’s a tried-and-true recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce:
Ingredients (serves 4)
For the Chicken:
- 2 large chicken breasts, thinly sliced or pounded to even thickness
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1–2 tbsp olive oil
For the Alfredo Sauce:
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt & pepper, to taste
- Optional: pinch of nutmeg
For the Pasta:
- 12 oz (about 340 g) linguine
- Salted water for boiling
Optional Garnish:
- Chopped parsley or basil
- Extra grated Parmesan
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and set aside.
- Cook the chicken:
- Season the chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken 3–5 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
- Make the garlic butter sauce:
- In the same skillet, reduce heat to medium, add butter, and melt.
- Add minced garlic and sauté for about 1 minute, until fragrant.
- Add cream & cheese:
- Pour in the heavy cream and bring to a gentle simmer.
- Gradually stir in Parmesan cheese until the sauce is smooth and creamy.
- Season with salt, pepper, and a pinch of nutmeg if desired.
- Combine everything:
- Slice the cooked chicken and add it to the skillet.
- Toss in the cooked linguine, ensuring pasta is well coated with the Alfredo sauce.
- Serve:
- Garnish with parsley or basil and extra Parmesan.
- Serve immediately while warm and creamy.
💡 Tips for next-level flavor:
- Sear chicken skin-side down if using bone-in for extra crispiness.
- Add a handful of sautéed mushrooms or spinach to the sauce for more depth.
- Reserve a bit of pasta water and add it to the sauce if it’s too thick—it helps it coat the pasta perfectly.
If you want, I can also give a shortcut one-pan version that keeps all the creaminess but uses fewer dishes—super practical for weeknight dinners. Do you want me to do that?
