Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

By Muhammad Faizan

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This dish combines tender, pan-seared chicken coated in a rich garlic-butter cream sauce served alongside silky Alfredo-coated linguine. It’s comforting, creamy, and perfect for a weeknight dinner or special meal.

Ingredients

For the Chicken

  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces

  • 2 tablespoons olive oil

  • Salt and black pepper, to taste

  • 1 teaspoon Italian seasoning

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 2 tablespoons butter

  • 4 cloves garlic, minced

  • 1/2 cup chicken broth

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 1 tablespoon chopped parsley (plus more for garnish)

For the Linguine Alfredo

  • 12 oz linguine

  • 2 tablespoons butter

  • 1 cup heavy cream

  • 1 cup grated Parmesan cheese

  • Salt and pepper, to taste

  • 1/2 teaspoon garlic powder

  • Optional: pinch of nutmeg (classic in Alfredo)

Instructions

1. Cook the Linguine

  1. Bring a large pot of salted water to a boil.

  2. Cook linguine until al dente.

  3. Reserve 1/2 cup pasta water, drain, and set aside.

2. Prepare the Chicken

  1. Season chicken pieces with salt, pepper, Italian seasoning, garlic powder, and paprika.

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

  3. Add chicken and sear until golden brown and cooked through (6–8 minutes).

  4. Transfer chicken to a plate.

3. Make the Creamy Garlic Butter Sauce

  1. In the same skillet, add butter and melt.

  2. Add minced garlic and sauté 30 seconds until fragrant.

  3. Pour in chicken broth and scrape brown bits (flavor!).

  4. Stir in heavy cream and bring to a gentle simmer.

  5. Add Parmesan and whisk until smooth and creamy.

  6. Return the chicken to the skillet and coat in sauce.

  7. Simmer 2–3 minutes until thickened.

  8. Add parsley and remove from heat.

4. Prepare the Alfredo Linguine

  1. In a saucepan, melt butter over medium heat.

  2. Add cream and garlic powder; simmer 2–3 minutes.

  3. Stir in Parmesan until melted and silky.

  4. Toss linguine in the Alfredo sauce.

  5. Add reserved pasta water if needed for extra creaminess.

Serve

  • Plate a generous serving of linguine Alfredo.

  • Spoon garlic butter chicken on the side.

  • Drizzle extra sauce over the top.

  • Garnish with parsley.

Notes

  • Use chicken thighs for extra juiciness.

  • Freshly grated Parmesan melts better than pre-shredded.

  • If sauce over-thickens, thin with broth or pasta water.

Tips

  • For extra browning: sear chicken in batches.

  • For lighter sauce: replace half the cream with milk + 1 tsp flour.

  • Add heat: sprinkle in red pepper flakes.

  • Add vegetables: spinach, mushrooms, broccoli, or sun-dried tomatoes.

Servings

  • Serves 4 people

Approx. Nutrition (per serving)

(Varies depending on portion size)

  • Calories: 780–950

  • Protein: 42–48 g

  • Carbs: 55–62 g

  • Fat: 45–55 g

  • Fiber: 2–3 g

Benefits

  • High-protein, satisfying meal

  • Rich in calcium from cheese and cream

  • Great comfort food

  • Pairs well with veggies or salad

  • Family-friendly and restaurant-quality

Q&A

1. Can I use milk instead of cream?

Yes, but mix 1 tbsp flour or cornstarch into the butter to thicken.

2. Can I make it ahead?

Yes—store chicken and pasta separately for best texture.

3. Can I use jarred Alfredo sauce?

Absolutely—heat and toss with linguine.

4. Can this be made gluten-free?

Yes—use gluten-free pasta and check broth brand.

5. How do I keep the sauce smooth?

Use low heat after adding Parmesan and stir constantly.

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