Creamy Garlic Butter Chicken

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

A restaurant-quality comfort meal made right at home — tender, juicy chicken in a velvety garlic butter cream sauce, served over linguine coated in Alfredo goodness. Perfect for family dinners or date night!

Ingredients

For the Chicken:

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

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 tsp Italian seasoning

For the Garlic Butter Sauce:

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• ½ cup chicken broth (or dry white wine for richer flavor)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ tsp crushed red pepper flakes (optional)

• 2 tbsp chopped parsley, for garnish

For the Pasta:

• 12 oz linguine (or fettuccine)

• Salt, for pasta water

Instructions

1. Cook the pasta:
   Boil salted water in a large pot. Cook linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

2. Cook the chicken:

   • Heat olive oil in a large skillet over medium-high heat.

   • Season chicken pieces with salt, pepper, and Italian seasoning.

   • Add to the skillet and cook for 5–7 minutes, turning occasionally until golden and cooked through.

   • Remove and set aside.

3. Make the garlic butter sauce:

   • In the same skillet, melt butter. Add minced garlic and sauté until fragrant (about 30 seconds).

   • Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits.

   • Reduce heat and stir in heavy cream. Let it simmer gently until thickened (about 3–5 minutes).

   • Stir in Parmesan cheese until smooth and creamy.

4. Combine:

   • Return the cooked chicken to the skillet and coat it with the creamy sauce.

   • Add the linguine, tossing until everything is well coated.

   • If the sauce is too thick, add a splash of the reserved pasta water.

5. Serve:
   Plate the pasta and chicken. Garnish with fresh parsley and extra Parmesan if desired.

Notes

• Cheese tip: Use freshly grated Parmesan — pre-shredded cheese won’t melt as smoothly.

• Make it lighter: Swap heavy cream for half-and-half or evaporated milk.

• Add veggies: Spinach, sun-dried tomatoes, or mushrooms complement this dish beautifully.

• Add zing: A squeeze of lemon juice at the end brightens up the flavor.

Tips

• Don’t overcook the chicken — it’ll continue cooking in the sauce.

• Reserve pasta water — it helps loosen the sauce and adds creaminess.

• Use medium heat when adding cream to prevent curdling.

• For a spicy kick, sprinkle extra red pepper flakes on top.

Servings

• Serves 4 generous portions.

Nutritional Info (per serving, approx.)

(Values vary based on ingredients and serving size.)

Health Benefits

• High in protein — supports muscle repair and satiety.

• Rich in calcium from Parmesan and cream.

• Olive oil adds heart-healthy fats.

• Can be made gluten-free with GF pasta or Keto-friendly by skipping linguine and serving over zucchini noodles or cauliflower rice.

Q&A

Q: Can I make this ahead of time?
A: Yes! Store the sauce and chicken separately from the pasta. Reheat gently and mix before serving.

Q: What can I use instead of heavy cream?
A: Half-and-half, coconut cream, or evaporated milk work well (just note slight flavor changes).

Q: Can I use shrimp instead of chicken?
A: Absolutely — shrimp cooks in just 2–3 minutes per side, making it a quick variation.

Q: How do I make it dairy-free?
A: Use coconut milk instead of cream and nutritional yeast instead of Parmesan.

Q: How can I thicken the sauce more?
A: Simmer longer or stir in a tablespoon of cream cheese or cornstarch slurry (1 tsp cornstarch + 2 tsp water).