When it comes to comfort food that feels both indulgent and elegant, nothing quite compares to a plate of creamy garlic butter chicken served over tender linguine tossed in a luscious Alfredo sauce. This dish combines the rich flavors of seared chicken, the silky texture of pasta, and the decadent creaminess of a homemade Alfredo sauce made with garlic, butter, and parmesan cheese. Perfect for a weeknight family dinner or an impressive dish for guests, this recipe is surprisingly easy to put together and will leave everyone at the table asking for seconds.
Ingredients
For the Chicken:
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2 large boneless, skinless chicken breasts (butterflied or cut in half lengthwise)
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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4 cloves garlic, minced
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1 teaspoon Italian seasoning
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Salt and black pepper, to taste
For the Alfredo Sauce:
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4 tablespoons unsalted butter
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4 cloves garlic, finely minced
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1 ½ cups heavy cream
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1 cup freshly grated Parmesan cheese
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½ cup grated Romano cheese (optional for extra depth)
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Salt and black pepper, to taste
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A pinch of nutmeg (optional, adds warmth to the sauce)
For the Pasta:
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12 ounces linguine pasta
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1 tablespoon salt (for boiling water)
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1 tablespoon olive oil (to prevent sticking)
Garnish:
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Fresh parsley, chopped
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Extra Parmesan cheese for serving
Step-by-Step Instructions
1. Prepare the Linguine
Start by cooking the pasta. Bring a large pot of salted water to a boil, adding about one tablespoon of salt to season the water properly. Add the linguine and cook according to the package instructions until al dente. Reserve one cup of pasta water before draining, as this starchy liquid can be used later to loosen the sauce if needed. Drizzle the drained pasta with a touch of olive oil to prevent sticking and set it aside.
2. Cook the Garlic Butter Chicken
While the pasta is cooking, prepare the chicken. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the pan and let it rest on a cutting board. Slice into strips or cubes just before serving.
3. Make the Alfredo Sauce
In the same skillet used for the chicken, melt four tablespoons of butter over medium heat. Add minced garlic and sauté for about one minute until fragrant, being careful not to burn it. Pour in the heavy cream, stirring continuously to combine. Let the cream simmer gently for 3–4 minutes to thicken slightly. Add the Parmesan (and Romano, if using) and stir until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if desired. The sauce should be velvety and rich.
4. Combine Pasta and Sauce
Add the cooked linguine to the skillet with the Alfredo sauce, tossing well to coat every strand in the creamy mixture. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your preferred consistency.
5. Assemble the Dish
Top the pasta with slices of the garlic butter chicken. Sprinkle with freshly chopped parsley and an extra dusting of Parmesan cheese for garnish. Serve immediately while warm.
Tips for Success
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Use freshly grated cheese: Pre-shredded Parmesan often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan will give you a creamier and more authentic sauce.
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Don’t overcook the chicken: Overcooked chicken can become dry. Sear until golden and juicy, then let it rest before slicing.
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Reserve pasta water: This starchy liquid is the secret to loosening Alfredo sauce without diluting flavor.
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Balance flavors: The nutmeg is optional, but it adds a subtle warmth that pairs beautifully with the cream and cheese.
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Try variations: Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra depth and texture.
Serving Suggestions
This creamy garlic butter chicken linguine pairs wonderfully with garlic bread or a crisp green salad dressed with lemon vinaigrette. For a heartier spread, you can serve it alongside roasted vegetables like broccoli or asparagus. A chilled glass of white wine, such as Chardonnay or Pinot Grigio, complements the rich Alfredo sauce beautifully.
Why You’ll Love This Dish
The beauty of this recipe lies in its versatility. It’s simple enough for a cozy weeknight dinner but elegant enough to serve at a dinner party. The garlic butter chicken adds protein and flavor, while the Alfredo-coated linguine delivers that irresistible creamy comfort. Every bite offers a perfect balance of savory, buttery richness with a hint of garlic and the nutty sharpness of Parmesan.
Final Thoughts
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a dish that never fails to impress. With its velvety sauce, tender chicken, and perfectly cooked pasta, it strikes the perfect balance between indulgence and satisfaction. Whether you’re cooking for family, friends, or just treating yourself, this recipe will quickly become a favorite in your kitchen.
