Oh, you’re talking about a creamy garlic butter chicken linguine in Alfredo sauce—basically restaurant-style comfort in one pan! 🍝🐔 Here’s a full, step-by-step recipe that’s rich, garlicky, and indulgent.
Ingredients (serves 4)
For the Chicken:
- 2 large chicken breasts, sliced into thin strips or bite-sized pieces
- 2 tsp garlic powder (or 3 cloves fresh garlic, minced)
- Salt and freshly ground black pepper
- 1 tsp paprika (optional)
- 2 tbsp olive oil
For the Garlic Butter Alfredo Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and pepper, to taste
- 1/2 tsp Italian seasoning (optional)
- Optional: pinch of red pepper flakes for heat
For the Pasta:
- 12 oz (340 g) linguine or fettuccine
- Salt for pasta water
- Optional garnish: chopped parsley, extra Parmesan
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook linguine according to package instructions until al dente.
- Drain and set aside, reserving 1/2 cup pasta water.
2. Cook the Chicken
- Season chicken with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken 5–7 minutes until golden and cooked through. Remove from skillet and set aside.
3. Make the Garlic Butter Alfredo Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté 1–2 minutes until fragrant.
- Pour in heavy cream, stir, and let simmer 3–4 minutes.
- Add Parmesan cheese gradually, stirring until smooth.
- Season with salt, pepper, Italian seasoning, and red pepper flakes if using.
- If sauce is too thick, thin with a little reserved pasta water.
4. Combine Pasta & Chicken
- Add cooked chicken and linguine to the sauce.
- Toss gently until everything is coated in creamy sauce.
- Heat 1–2 minutes more to warm through.
5. Serve
- Plate pasta, garnish with chopped parsley and extra Parmesan.
- Optional: serve with garlic bread or a side salad.
Tips for Extra Creamy Garlic Butter Chicken Linguine
- Don’t overcook the chicken—it will get dry. Thin strips cook faster and stay juicy.
- For extra flavor, deglaze the pan with a splash of white wine before adding cream.
- Use freshly grated Parmesan—it melts better and gives a richer sauce.
- Reserve pasta water; it helps the sauce stick to the noodles.
If you want, I can give a one-pan version where you cook the pasta in the sauce itself—saves time and makes it ultra-rich.
Do you want me to do that?
