Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Alfredo Sauce

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups (480 ml) heavy cream
• 1 cup (100 g) freshly grated Parmesan cheese
• ½ cup (50 g) grated Romano cheese (optional)
• ½ teaspoon onion powder
• ¼ teaspoon ground nutmeg (optional)
• Salt and black pepper, to taste

For the Pasta

• 12 ounces (340 g) linguine
• 2 tablespoons chopped fresh parsley
• Extra grated Parmesan, for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
2. Season the chicken with the Italian seasoning, garlic powder, paprika, salt, and pepper.
3. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
4. Add the chicken and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
5. In the same skillet, melt the 3 tablespoons butter over medium heat. Add the garlic and sauté for 30 seconds, until fragrant.
6. Pour in the heavy cream and bring to a gentle simmer for 3–4 minutes.
7. Stir in the Parmesan cheese, Romano cheese (if using), onion powder, and nutmeg. Whisk until smooth and creamy.
8. Add the cooked linguine to the sauce and toss until well coated. If the sauce is too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.
9. Return the chicken to the skillet and gently toss with the pasta.
10. Garnish with fresh parsley and extra Parmesan before serving.

Serving Suggestions

• Garlic bread or breadsticks
• Caesar salad
• Steamed broccoli or asparagus
• Roasted Brussels sprouts
• Caprese salad

Tips

• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Add sautéed mushrooms or baby spinach for extra flavor and nutrition.
• For a spicy kick, sprinkle in a pinch of crushed red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or cream to keep the sauce smooth and creamy.