Here’s a detailed recipe for Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce—rich, comforting, and full of flavor:
Ingredients (serves 4)
For the Chicken:
- 2 large chicken breasts, thinly sliced or pounded to even thickness
- Salt & pepper, to taste
- 1/2 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
- Pinch of nutmeg (optional)
For the Pasta:
- 12 oz (340 g) linguine
- Salted water for boiling
Optional Garnish:
- Fresh parsley or basil
- Extra grated Parmesan
Instructions
- Cook the pasta:
- Boil linguine in salted water according to package instructions 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 and set aside.
- Make the garlic butter Alfredo sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté 30–60 seconds until fragrant.
- Pour in heavy cream and simmer gently for 2–3 minutes.
- Gradually stir in Parmesan cheese until smooth. Season with salt, pepper, and nutmeg if using.
- Combine everything:
- Slice the cooked chicken and add it to the sauce.
- Toss in the cooked linguine, ensuring pasta is coated with the creamy sauce.
- Serve:
- Garnish with parsley or basil and extra Parmesan. Serve immediately.
💡 Tips:
- For extra flavor, add sautéed mushrooms or spinach to the sauce.
- Reserve a small amount of pasta water to thin the sauce if it’s too thick.
- For a richer dish, finish with a teaspoon of truffle oil or a splash of white wine in the sauce.
If you like, I can also give a one-pan version that cooks the chicken and pasta together for an easier, less messy dinner—still creamy and delicious. Do you want that?
