Introduction
This Creamy Garlic Butter Chicken & Linguine is rich, cozy, and restaurant-worthy without being fussy. Juicy pan-seared chicken is bathed in garlic butter, then folded into a luxurious homemade Alfredo sauce that clings perfectly to every strand of linguine. It’s indulgent, aromatic, and ideal for date night, family dinners, or when you just want something deeply satisfying.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
For the Alfredo Sauce
- 2 tbsp unsalted butter
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
- ¼ tsp nutmeg (optional, but highly recommended)
Pasta
- 12 oz (340 g) linguine
- Pasta cooking water, reserved (about ½ cup)
Garnish (Optional but lovely)
- Fresh parsley, chopped
- Extra Parmesan cheese
Method
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil.
Cook the linguine according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Prepare the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 5–6 minutes per side, until golden brown and fully cooked through.
Remove chicken from the pan and let it rest for a few minutes, then slice into strips.
Step 3: Garlic Butter Magic
In the same skillet (don’t clean it — flavor lives there), reduce heat to medium.
Add 3 tbsp butter and let it melt.
Stir in the minced garlic and sauté for 30–45 seconds, just until fragrant (don’t let it brown).
Return the sliced chicken to the skillet and toss gently in the garlic butter.
Remove from heat and set aside.
Step 4: Make the Alfredo Sauce
In a separate saucepan over medium heat, melt 2 tbsp butter.
Pour in the heavy cream and simmer gently for 3–4 minutes, stirring often.
Lower the heat and whisk in the Parmesan cheese a little at a time until smooth and creamy.
Season with garlic powder, black pepper, salt, and nutmeg (if using).
If the sauce is too thick, add a splash of reserved pasta water until silky.
Step 5: Bring It All Together
Add the cooked linguine directly into the Alfredo sauce and toss until fully coated.
Gently fold in the garlic butter chicken.
Let everything warm together for 1–2 minutes, allowing the flavors to meld.
Serve
Plate immediately and finish with fresh parsley and extra Parmesan.
Serve hot, preferably with garlic bread and zero regrets.