Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Posted by: Authentic Flavors Made Easy

Tender, juicy garlic butter chicken served over perfectly cooked linguine, all coated in a rich, velvety Alfredo sauce made with fresh garlic, butter, Parmesan, and cream. This restaurant-quality comfort meal is easy enough for a weeknight dinner and impressive enough for guests.

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

Ingredients

For the Garlic Butter Chicken

• 4 boneless, skinless chicken breasts (or 6 chicken tenderloins), cut into bite-sized pieces
• 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
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh parsley

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. Add the minced garlic during the final minute and cook until fragrant.
5. Stir in the chopped parsley, then transfer the chicken to a plate and keep warm.
6. In the same skillet, melt 3 tablespoons butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
7. Pour in the heavy cream and bring to a gentle simmer.
8. Gradually whisk in the Parmesan and Romano cheeses until melted and smooth.
9. Add the Italian seasoning, nutmeg (if using), salt, and black pepper. Simmer for 2–3 minutes, stirring frequently.
10. Toss the cooked linguine in the Alfredo sauce. If needed, add a little reserved pasta water until the sauce reaches your desired consistency.
11. Return the garlic butter chicken to the skillet and gently toss with the pasta until heated through.
12. Garnish with fresh parsley, extra Parmesan, and freshly cracked black pepper before serving.

Serving Suggestions

• Garlic bread
• Caesar salad
• Roasted broccoli
• Steamed asparagus
• Sautéed spinach
• Sparkling lemonade

Tips

• Freshly grated Parmesan melts much better than pre-shredded cheese.
• Do not let the Alfredo sauce boil after adding the cheese to keep it smooth and creamy.
• 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 creamy texture.