Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients:
For the chicken:
- 2 boneless chicken breasts (sliced or pounded thin)
- Salt & black pepper
- 1 tsp paprika (optional)
- 2 tbsp butter
- 1 tbsp oil
- 4–5 cloves garlic, minced
For the pasta & sauce:
- 250–300 g linguine
- 2 tbsp butter
- 1 cup heavy cream
- ¾–1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- Salt & pepper to taste
- ½ tsp Italian seasoning (optional)
- Fresh parsley (for garnish)
Instructions:
1. Cook the pasta
Boil linguine in salted water until al dente. Reserve about ½ cup pasta water, then drain.
2. Cook the chicken
Season chicken with salt, pepper, and paprika.
Heat butter + oil in a pan, cook chicken until golden and cooked through.
Add garlic in the last minute so it doesn’t burn. Remove and set aside.
3. Make the Alfredo sauce
In the same pan, melt butter and sauté garlic briefly.
Pour in cream and let it gently simmer (don’t boil hard).
Stir in Parmesan cheese until melted and smooth.
4. Combine
Add cooked linguine to the sauce and toss well.
If it’s too thick, add a splash of reserved pasta water.
Slice chicken and place on top or mix it in.
5. Finish
Season to taste, sprinkle parsley, and serve immediately.
🔥 Tips for best results:
- Use freshly grated Parmesan—it melts smoother than packaged.
- Don’t overheat the sauce or it can separate.
- A squeeze of lemon at the end can balance the richness nicely.
