Creamy Garlic Butter Chicken

By Muhammad Faizan

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Description

This dish features tender, juicy chicken pieces seared to perfection in a garlic butter sauce and served with rich, creamy Alfredo-coated linguine. It’s a comforting, restaurant-quality meal that’s easy enough for a weeknight dinner yet impressive enough for guests.

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 2 tbsp olive oil

  • Salt and black pepper, to taste

  • 1 tsp Italian seasoning

  • 3 tbsp butter

  • 4 cloves garlic, minced

  • 2 tbsp honey (optional, for glaze)

  • 1 tbsp soy sauce (optional, for flavor depth)

  • 1 tbsp fresh parsley, chopped (for garnish)

For the Alfredo Pasta:

  • 8 oz linguine (or fettuccine)

  • 2 tbsp butter

  • 3 cloves garlic, minced

  • 1 cup heavy cream

  • ¾ cup grated Parmesan cheese

  • Salt and pepper, to taste

  • 1 tsp Italian seasoning (optional)

  • Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Pasta:

  1. Boil linguine according to package directions in salted water until al dente.

  2. Drain and set aside, reserving ½ cup of pasta water.

2. Cook the Chicken:

  1. Season chicken with salt, pepper, and Italian seasoning.

  2. Heat olive oil in a skillet over medium heat. Add chicken and sear until golden brown (about 5–7 minutes).

  3. Add butter and minced garlic. Sauté until fragrant (1–2 minutes).

  4. Optional: Add honey and soy sauce for a glossy, slightly sweet glaze.

  5. Remove chicken and set aside.

3. Make the Alfredo Sauce:

  1. In the same pan, melt 2 tbsp butter. Add minced garlic and sauté for 30 seconds.

  2. Stir in heavy cream, and simmer for 2–3 minutes until slightly thickened.

  3. Add Parmesan cheese and stir until smooth and creamy.

  4. Toss in cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.

  5. Season with salt, pepper, and Italian seasoning.

4. Combine & Serve:

  • Plate the creamy linguine on one side and the garlic butter chicken on the other.

  • Garnish with chopped parsley and extra Parmesan if desired.

Notes & Tips

  • Chicken substitute: You can use shrimp, salmon, or tofu.

  • Cheese: Use freshly grated Parmesan for a smoother sauce.

  • Cream: Half-and-half can be used for a lighter version.

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or cream.

Servings

Serves 3–4 people

Nutritional Info (per serving, approx.)

  • Calories: 680 kcal

  • Protein: 42g

  • Carbohydrates: 45g

  • Fat: 38g

  • Fiber: 2g

  • Sodium: 780mg

  • Sugars: 4g

(Values may vary based on ingredients used.)

Health Benefits

✅ High in protein for muscle support
✅ Rich in calcium from Parmesan and cream
✅ Garlic and olive oil contribute heart-healthy compounds
✅ Can be adjusted for lower fat by using lighter dairy options

Q&A Section

Q1: Can I make this recipe ahead of time?
Yes! Cook the chicken and sauce separately, refrigerate, and combine when reheating.

Q2: How can I make it spicy?
Add red pepper flakes or a bit of Cajun seasoning to the sauce.

Q3: Can I use store-bought Alfredo sauce?
Absolutely. Just warm it up and mix it with your pasta, but homemade gives the best flavor.

Q4: How can I make it gluten-free?
Use gluten-free pasta and ensure your Parmesan and seasonings are certified gluten-free.

Q5: What side dishes go well with this meal?
A crisp Caesar salad or garlic bread pairs perfectly.

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