Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Posted by: Authentic Flavors Made Easy

Tender, golden-seared chicken is tossed with perfectly cooked linguine in a rich, creamy Alfredo sauce infused with garlic, butter, and freshly grated Parmesan. This comforting restaurant-style pasta is easy enough for a weeknight dinner yet elegant enough for entertaining.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (or 6 chicken tenderloins), cut into bite-sized pieces or thin cutlets
• 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 freshly ground black pepper

For the Linguine

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

For the Alfredo Sauce

• 3 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)
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground nutmeg (optional)
• Salt and freshly ground black pepper, to taste
• ½ cup (120 ml) reserved pasta water, if needed

Garnish

• Chopped fresh parsley
• Extra grated Parmesan cheese
• Freshly cracked black pepper

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 (120 ml) of the pasta water, then drain.
2. Season the chicken with garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
3. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
4. Cook the chicken for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.
5. In the same skillet, melt 3 tablespoons butter over medium heat. Add the minced garlic and cook for 30–60 seconds, until fragrant.
6. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
7. Stir in the Parmesan cheese, Romano cheese (if using), Italian seasoning, and nutmeg. Cook for 3–5 minutes, stirring until the cheese is melted and the sauce is smooth.
8. Season the sauce with salt and black pepper to taste.
9. Add the cooked linguine to the skillet and toss until evenly coated. Stir in a little reserved pasta water if the sauce is too thick.
10. Return the cooked chicken to the skillet and gently toss with the pasta until heated through.
11. Garnish with chopped parsley, extra Parmesan cheese, and freshly cracked black pepper before serving.

Serving Suggestions

• Garlic bread
• Caesar salad
• Roasted broccoli
• Steamed asparagus
• Sautéed spinach
• Crisp white grape juice or sparkling lemonade

Tips

• Freshly grate the Parmesan for the smoothest, creamiest Alfredo sauce.
• Avoid boiling the sauce after adding the cheese to prevent it from separating.
• Add sautéed mushrooms, spinach, 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 consistency.