Creamy garlic butter chicken & linguine in alfredo sauce

Here’s a rich, comforting Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce—restaurant-style but easy to make at home 🍝🧄

🍗 Creamy Garlic Butter Chicken & Linguine Alfredo

Ingredients

Chicken

• 2 large boneless, skinless chicken breasts (sliced)
• Salt & black pepper, to taste
• 1 tsp Italian seasoning
• 2 tbsp butter
• 1 tbsp olive oil
• 4–5 cloves garlic, minced

Pasta

• 12 oz linguine
• Salted water for boiling

Alfredo Sauce

• 2 tbsp butter
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ tsp garlic powder
• ¼ tsp nutmeg (optional)
• Salt & pepper, to taste

Optional Add-ins

• Steamed broccoli or spinach
• Mushrooms
• Red pepper flakes

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Instructions

1. Cook the Pasta
   • Boil linguine in salted water until al dente.
   • Reserve ½ cup pasta water, then drain.
2. Cook the Chicken
   • Season chicken with salt, pepper, and Italian seasoning.
   • Heat olive oil and butter in a large skillet over medium heat.
   • Cook chicken 4–5 minutes per side until golden and cooked through.
   • Add minced garlic during the last minute.
   • Remove chicken from skillet and set aside.
3. Make Alfredo Sauce
   • In the same skillet, melt butter.
   • Add heavy cream and simmer gently for 3–4 minutes.
   • Stir in Parmesan, garlic powder, nutmeg, salt, and pepper.
   • Simmer until thickened (don’t boil).
4. Combine
   • Add cooked linguine to sauce, tossing to coat.
   • Add a splash of pasta water if needed.
   • Slice chicken and return to skillet.
   • Toss everything together until heated through.
5. Serve
   • Garnish with extra Parmesan and parsley if desired.

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Tips

• Use freshly grated Parmesan for a smooth sauce.
• Lower heat when adding cheese to prevent graininess.
• Swap chicken for shrimp for a quick variation.

If you’d like, I can share a lighter version, one-pan method, or garlic parmesan shrimp twist 😄