Here’s a creamy garlic butter chicken with linguine in Alfredo sauce—rich, comforting, and not hard to make 🍝🧄
🍗🧄 Creamy Garlic Butter Chicken & Linguine Alfredo
Ingredients
Chicken
- 2 chicken breasts, sliced
- Salt & pepper
- 1 tsp paprika (optional)
- 1 tbsp olive oil
- 2 tbsp butter
- 4–5 garlic cloves, minced
Pasta & Sauce
- 8 oz (225 g) linguine
- 2 tbsp butter
- 1½ cups heavy cream (or cooking cream)
- ¾ cup grated Parmesan cheese
- ½ tsp black pepper
- Salt to taste
- Optional: parsley for garnish
Instructions
- Cook pasta
- Boil linguine in salted water until al dente.
- Reserve ½ cup pasta water, then drain.
- Cook chicken
- Season chicken with salt, pepper, and paprika.
- Heat olive oil + butter in a pan over medium heat.
- Cook chicken 3–4 minutes per side until golden.
- Add garlic, cook 30 seconds.
- Remove chicken and set aside.
- Make Alfredo sauce
- In the same pan, add butter and cream.
- Simmer on low heat 3–5 minutes (don’t boil).
- Stir in Parmesan until smooth.
- Season with salt and pepper.
- Add a splash of pasta water if sauce is too thick.
- Combine
- Add pasta to the sauce and toss.
- Return chicken to the pan and mix gently.
- Serve
- Garnish with parsley and extra Parmesan.
⭐ Tips & Variations
- Extra creamy: add 2–3 tbsp cream cheese
- Spicy: add chili flakes
- Veggies: mushrooms, spinach, or broccoli work great
- Lighter option: use half cream + half milk
If you want, I can make this air fryer chicken, one-pan, or extra cheesy 😄
