Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

By Muhammad Faizan

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

A rich, comforting dish featuring tender garlic-butter chicken bites paired with silky Alfredo-coated linguine. Perfect for weeknights or a special dinner!

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

  • 1 tsp garlic powder

  • 1 tbsp butter

  • 4 cloves garlic, minced

  • ½ cup heavy cream

  • ¼ cup chicken broth

  • ¼ cup grated Parmesan

  • 1 tbsp chopped parsley (optional)

For the Linguine Alfredo

  • 8 oz linguine

  • 2 tbsp butter

  • 1 cup heavy cream

  • ¾ cup grated Parmesan

  • Salt & pepper (to taste)

  • Pinch of nutmeg (optional)

  • Extra parsley for garnish

Instructions

1. Cook the Linguine

  1. Bring salted water to a boil.

  2. Add linguine and cook until al dente.

  3. Drain and set aside.

2. Prepare the Chicken

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

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

  3. Add chicken and cook until golden brown and cooked through (6–8 min).

  4. Remove chicken and set aside.

3. Make the Garlic Butter Cream Sauce

  1. In the same pan, melt 1 tbsp butter.

  2. Add minced garlic; cook 1 minute until fragrant.

  3. Stir in heavy cream and chicken broth.

  4. Add Parmesan; whisk until smooth and slightly thickened.

  5. Return chicken to pan; coat in sauce and simmer 2–3 minutes.

  6. Sprinkle parsley.

4. Make the Alfredo Sauce for Linguine

  1. In a pot, melt 2 tbsp butter.

  2. Add heavy cream; simmer gently.

  3. Add Parmesan; whisk until creamy.

  4. Season with salt, pepper, and nutmeg.

  5. Toss linguine in sauce.

5. Serve

Plate Alfredo linguine and top with creamy garlic butter chicken.
Garnish with parsley and extra Parmesan.

Servings

4 servings

Estimated Nutritional Info (per serving)

(Approximate, varies by ingredients)

  • Calories: 760

  • Protein: 42g

  • Carbs: 45g

  • Fat: 48g

  • Sodium: 720 mg

  • Fiber: 2g

Recipe Notes

  • Use chicken thighs for juicier results.

  • Sauce thickens as it cools—add a splash of broth if needed.

  • Freshly grated Parmesan melts better than pre-shredded.

Tips for Best Results

  • Sear chicken on high heat for a browned crust.

  • Don’t boil the cream; keep it at a gentle simmer.

  • If making ahead: store pasta and chicken separately to prevent drying.

  • Add spinach or broccoli for color and nutrition.

Benefits of This Recipe

  • High in protein

  • Comforting and satisfying

  • Versatile – works with shrimp, salmon, or veggies

  • Great for meal prep

  • Crowd-pleasing flavor profile

 Q&A for This Recipe

Q: Can I make this lighter?

A: Yes! Swap heavy cream for half-and-half and use less butter. Add veggies to bulk it up.

Q: Can I use store-bought Alfredo sauce?

A: Absolutely—just heat and toss with linguine.

Q: Does this reheat well?

A: Yes, but add a splash of milk or broth before reheating to restore creaminess.

Q: Can I make it gluten-free?

A: Use gluten-free pasta and ensure Parmesan is GF-certified.

Q: What else can I serve with it?

A: Garlic bread, steamed broccoli, Caesar salad, or roasted asparagus.

Leave a Comment