Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is rich, comforting, and feels like a restaurant-quality pasta you can make at home.
Ingredients
- 250–300g linguine
- 2 chicken breasts (sliced or cubed)
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt & black pepper (to taste)
- ½ tsp Italian seasoning
- Fresh parsley (optional)
Optional: chili flakes, mushrooms, spinach, or sun-dried tomatoes
Instructions
1. Cook the pasta
- Boil linguine in salted water until al dente
- Reserve ½ cup pasta water, then drain
2. Cook the chicken
- Heat oil + 1 tbsp butter in a pan
- Season chicken with salt, pepper, Italian seasoning
- Cook until golden and fully done
- Remove and set aside
3. Make garlic butter sauce
- In the same pan, melt remaining butter
- Add garlic and cook until fragrant (about 1 minute)
4. Build the Alfredo sauce
- Pour in heavy cream, simmer gently
- Add Parmesan cheese and stir until smooth
- Season to taste
5. Combine everything
- Add cooked pasta and chicken back to the pan
- Toss well, adding a little pasta water if needed for a silky texture
6. Finish
- Garnish with parsley and extra Parmesan
Pro Tips
- Use freshly grated Parmesan for a smooth sauce (pre-shredded can clump)
- Don’t boil the cream—keep it at a gentle simmer
- Pasta water helps emulsify the sauce beautifully
- Slice chicken evenly so it cooks quickly and stays juicy
Serving Ideas
- Garlic bread or toasted baguette
- Side salad with a light vinaigrette
- Roasted vegetables like broccoli or asparagus
Variations
- Spicy Alfredo: Add chili flakes
- Seafood twist: Swap chicken for shrimp
- Veggie-loaded: Add spinach or mushrooms
- Lighter version: Use half-and-half instead of heavy cream