Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This is a fantastic foundation for a creamy pasta dish. Here is a complete, detailed recipe built from your starting ingredients, complete with instructions and a full ingredient list for the Alfredo sauce.

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

This recipe creates a luxurious, restaurant-quality dish with tender chicken and pasta coated in a rich, homemade garlic Parmesan sauce.

Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

For the Chicken & Pasta:

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

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 teaspoon Italian seasoning

• 12 oz (¾ of a standard box) linguine pasta

• 2 tablespoons butter

• 3-4 cloves garlic, minced

For the Homemade Alfredo Sauce:

• ½ cup (1 stick) unsalted butter

• 2 cups heavy cream (or half-and-half for a slightly lighter version)

• 1 ½ cups freshly grated Parmesan cheese

• ¼ teaspoon ground nutmeg (optional, but highly recommended)

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.

2. Cook the Chicken: While the pasta cooks, season the chicken pieces generously with salt, pepper, and the Italian seasoning. Heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

3. Sauté the Garlic: Reduce the heat to medium-low. In the same skillet, add the 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn it.

4. Make the Alfredo Sauce: To the skillet with the garlic butter, add the ½ cup (1 stick) of butter and heavy cream. Whisk continuously until the butter has melted and the mixture begins to simmer gently. Let it simmer for 2-3 minutes to allow it to thicken slightly.

   • Pro Tip: Keep the heat low to prevent the cream from scalding or separating.

5. Finish the Sauce: Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Season with a pinch of nutmeg, and add salt and pepper to taste. The sauce will continue to thicken as it stands.

6. Combine Everything: Add the cooked chicken (and any accumulated juices) back to the skillet with the sauce. Add the drained linguine and toss everything together until the pasta and chicken are evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.

7. Serve Immediately: Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve hot.

Chef’s Notes & Tips:

• Freshly Grated Cheese is Key: For the smoothest, creamiest sauce, always grate your own Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth.

• Don’t Boil the Sauce: Once the cream is added, keep the heat at a gentle simmer. A rapid boil can cause the sauce to break (where the fat separates from the cream).

• Add Veggies: Feel free to add vegetables like steamed broccoli, sun-dried tomatoes, sautéed mushrooms, or spinach along with the chicken for a complete meal.

• Wine Pairing: A classic pairing for a creamy Alfredo dish is a crisp, white wine like Pinot Grigio or Chardonnay. The acidity cuts through the richness of the sauce beautifully.

Enjoy your delicious and creamy homemade meal