Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Posted by: Authentic Flavors Made Easy

Indulge in tender, golden garlic butter chicken served over perfectly cooked linguine, all coated in a rich, silky Alfredo sauce made with butter, fresh garlic, Parmesan cheese, and cream. This comforting, restaurant-style pasta dish is perfect for busy weeknights or elegant dinners at home.

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 black pepper
• 4 cloves garlic, minced
• 2 tablespoons 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

• Fresh chopped parsley
• Extra grated Parmesan cheese
• Freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine until al dente according to the package directions. Reserve ½ cup 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 fully cooked. Add the minced garlic during the final minute and sauté until fragrant. Stir in the parsley, then transfer the chicken to a plate.
5. In the same skillet, melt 3 tablespoons butter over medium heat. Add the garlic and cook for 30 seconds.
6. Pour in the heavy cream and bring to a gentle simmer.
7. Whisk in the Parmesan cheese, Romano cheese (if using), Italian seasoning, and nutmeg. Stir until smooth and creamy.
8. Season the sauce with salt and black pepper to taste.
9. Toss the cooked linguine in the Alfredo sauce, adding a little reserved pasta water if needed to loosen the sauce.
10. Return the garlic butter chicken to the skillet and gently toss until everything is well coated and heated through.
11. Garnish generously with parsley, extra Parmesan cheese, and freshly cracked black pepper.

Serving Suggestions

• Warm garlic bread
• Caesar salad
• Roasted asparagus
• Steamed broccoli
• Sautéed mushrooms
• Sparkling lemonade or iced tea

Tips

• Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
• Cook the pasta just until al dente so it holds up well in the creamy sauce.
• Add spinach, mushrooms, sun-dried tomatoes, or crispy bacon for delicious variations.
• 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 consistency.