Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Creamy Garlic Butter Chicken & Linguine Alfredo

🛒 Ingredients

For the chicken:

• 2 boneless chicken breasts (halved or butterflied)
• Salt & black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• 2 tbsp butter
• 1 tbsp olive oil

For the pasta & sauce:

• 250g linguine
• 3 tbsp butter
• 5–6 garlic cloves (finely minced)
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt & pepper to taste
• ½ tsp chili flakes (optional)
• ½ cup reserved pasta water
• Fresh parsley (for garnish)

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👨‍🍳 Instructions

1. Cook the pasta

• Boil linguine in salted water until al dente.
• Reserve about ½ cup pasta water before draining.

2. Cook the chicken

• Season chicken with salt, pepper, paprika, and Italian seasoning.
• Heat butter + olive oil in a pan over medium heat.
• Cook chicken ~5–6 minutes per side until golden and cooked through.
• Remove and let it rest, then slice.

3. Make the garlic butter base

• In the same pan, melt butter.
• Add garlic and sauté for about 30 seconds (don’t burn it).

4. Build the Alfredo sauce

• Pour in heavy cream, simmer gently for 2–3 minutes.
• Stir in Parmesan cheese until melted and smooth.
• Add chili flakes (optional), salt, and pepper.

5. Combine everything

• Add cooked linguine to the sauce.
• Toss well, adding reserved pasta water gradually to loosen the sauce.
• Return sliced chicken to the pan and coat in sauce.

6. Serve

• Garnish with parsley and extra Parmesan.
• Serve immediately while creamy and hot.

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🔥 Tips to make it better

• Use freshly grated Parmesan—pre-packaged doesn’t melt as smoothly.
• Don’t boil the sauce after adding cheese; it can turn grainy.
• Add mushrooms or spinach if you want extra texture.
• A squeeze of lemon at the end can cut through the richness.