Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Posted by: Authentic Flavors Made Easy

Tender, golden-seared chicken served over perfectly cooked linguine and coated in a rich, creamy garlic Parmesan Alfredo sauce. This restaurant-quality pasta dish is comforting, flavorful, and ready in about 40 minutes—perfect for family dinners or special occasions.

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

Ingredients

For the Chicken

2 boneless, skinless chicken breasts (or 4 small breasts), sliced in half horizontally
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper

For the Linguine

12 ounces (340 g) linguine
Water, for boiling
1 tablespoon salt

For the Alfredo Sauce

4 tablespoons unsalted butter
5 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 Italian seasoning
¼ teaspoon nutmeg (optional)
Salt and black pepper, to taste

Garnish

Chopped fresh parsley
Extra grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
Season the chicken with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper.
Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Cook the chicken for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and cover loosely with foil.
In the same skillet, melt the remaining 4 tablespoons butter. Add the garlic and sauté for 30–60 seconds, until fragrant.
Pour in the heavy cream and bring to a gentle simmer over medium-low heat.
Stir in the Parmesan cheese, Romano cheese (if using), Italian seasoning, and nutmeg. Whisk until smooth and creamy.
Season with salt and black pepper to taste. If the sauce becomes too thick, stir in a little of the reserved pasta water until it reaches your desired consistency.
Add the cooked linguine to the skillet and toss until evenly coated in the Alfredo sauce.
Slice the chicken and arrange it over the pasta.
Garnish with chopped parsley and extra Parmesan cheese before serving.

Serving Suggestions

Garlic bread
Caesar salad
Steamed broccoli
Roasted asparagus
Sautéed mushrooms
A glass of chilled lemonade or iced tea

Tips

Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Avoid boiling the Alfredo sauce after adding the cheese to prevent it from becoming grainy.
Add spinach, mushrooms, or sun-dried tomatoes for extra flavor and color.
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 restore the sauce’s creamy texture.