Creamy Garlic Butter Chicken & Linguine Alfredo
Ingredients
Pasta
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400 g linguine
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Salt for boiling water
Chicken
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2 large boneless skinless chicken breasts (or 4 thighs)
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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2 tbsp olive oil
Garlic Butter Alfredo Sauce
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4 tbsp butter
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4–5 garlic cloves, minced
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1½ cups heavy cream
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1 cup freshly grated Parmesan cheese
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½ tsp black pepper
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½ tsp salt (adjust to taste)
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¼ tsp nutmeg (optional, classic Alfredo touch)
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½ cup pasta water (reserved)
Optional garnish: chopped parsley, extra Parmesan, red chili flakes
Instructions
1️⃣ Cook the Pasta
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Boil linguine in salted water until al dente.
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Reserve ½ cup pasta water before draining.
2️⃣ Cook the Chicken
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Season chicken with salt, pepper, paprika, and garlic powder.
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Heat olive oil in a large skillet over medium-high heat.
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Cook chicken 5–6 minutes per side until golden and internal temp reaches 75°C (165°F).
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Remove and rest 5 minutes, then slice.
3️⃣ Make the Alfredo Sauce
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In the same pan, melt butter.
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Add garlic and sauté 30 seconds (don’t brown).
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Pour in heavy cream; simmer gently 3–5 minutes.
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Stir in Parmesan gradually until smooth.
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Add salt, pepper, and nutmeg.
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If sauce is too thick, add reserved pasta water a little at a time.
4️⃣ Combine
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Add drained linguine to the sauce.
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Toss until coated and silky.
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Top with sliced chicken.
Pro Tips for Ultra Creamy Sauce
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Use freshly grated Parmesan (pre-shredded doesn’t melt smoothly).
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Keep heat medium-low once cheese is added.
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Don’t boil the sauce after adding cheese — it can separate.