Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce is a delicious and comforting dish that combines tender chicken, perfectly cooked pasta, and a rich, creamy sauce. This recipe is perfect for a family dinner or a special occasion when you want to impress your guests with minimal effort.
Why Make This Recipe
This recipe is a crowd-pleaser for many reasons. First, it’s quick to prepare, taking just about 30 minutes from start to finish. The creamy Alfredo sauce is incredibly rich and flavorful, and the chicken adds protein to make it a complete meal. Plus, it’s customizable, so you can add your favorite vegetables or spices!
How to Make Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients:
- 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Olive oil
- To taste Salt and black pepper
- 1 teaspoon Italian seasoning
- 12 ounces Linguine pasta
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Heavy cream (or whole milk for a lighter version)
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1/4 teaspoon Garlic powder (optional)
- To taste Fresh parsley, chopped, for garnish
Directions:
- Season chicken with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, heat olive oil and add chicken. Cook for 6–8 minutes, turning occasionally, until golden and fully cooked. Transfer to a plate and set aside.
- In the same skillet, reduce heat to medium. Melt butter, then add minced garlic. Sauté for 1 minute until fragrant but not browned.
- Sprinkle in the flour and whisk for 1 minute until a paste forms. Gradually whisk in the heavy cream to avoid lumps. Simmer for 3–4 minutes until slightly thickened.
- Add Parmesan, mozzarella, and garlic powder (if using). Stir until cheeses are fully melted and the sauce is creamy.
- Meanwhile, boil linguine in salted water according to package instructions until al dente. Drain and set aside.
- Add the cooked chicken and drained linguine to the Alfredo sauce. Toss gently to coat all the noodles and chicken in the creamy sauce.
- Let the dish simmer for 2 more minutes so the flavors meld. Serve hot, topped with fresh chopped parsley.
How to Serve Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Serve this dish hot in a large bowl or individual plates. You can sprinkle extra Parmesan cheese and chopped parsley on top for added flavor and presentation. This dish pairs well with a side salad or garlic bread.
How to Store Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
If you have leftovers, cool the dish completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. When reheating, add a splash of milk or cream to loosen the sauce.
Tips to Make Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
- Make sure not to overcook the chicken to keep it tender and juicy.
- For a lighter version, use whole milk instead of heavy cream.
- Feel free to add vegetables like spinach, broccoli, or mushrooms for extra nutrition and flavor.
Variation
You can customize this recipe by adding other proteins like shrimp or using a different type of pasta, such as fettuccine or penne. You can also play with different cheeses or add spices for an extra kick.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately. Just cook the pasta fresh when you’re ready to serve.
2. Can I use a different type of pasta?
Absolutely! You can use any pasta you prefer. Just adjust the cooking time based on the type of pasta you choose.
3. What should I do if my sauce is too thick?
If your sauce becomes too thick, you can add a little more cream or milk to reach your desired consistency. Stir well to combine.
Enjoy your Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce! This meal is sure to satisfy your craving for something creamy and comforting.
Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
Ingredients
Main Ingredients
- 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Olive oil
- to taste Salt and black pepper
- 1 teaspoon Italian seasoning
- 12 ounces Linguine pasta
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Heavy cream (or whole milk for a lighter version)
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- ¼ teaspoon Garlic powder (optional)
- to taste Fresh parsley, chopped, for garnish
Instructions
Cooking the Chicken
- Season chicken with salt, pepper, and Italian seasoning.
- In a large skillet over medium-high heat, heat olive oil and add chicken.
- Cook for 6–8 minutes, turning occasionally, until golden and fully cooked.
- Transfer to a plate and set aside.
Making the Sauce
- In the same skillet, reduce heat to medium and melt butter.
- Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Sprinkle in the flour and whisk for 1 minute until a paste forms.
- Gradually whisk in the heavy cream to avoid lumps.
- Simmer for 3–4 minutes until slightly thickened.
- Add Parmesan, mozzarella, and garlic powder (if using). Stir until cheeses are fully melted and the sauce is creamy.
Cooking the Pasta
- Meanwhile, boil linguine in salted water according to package instructions until al dente.
- Drain and set aside.
Combining Everything
- Add the cooked chicken and drained linguine to the Alfredo sauce.
- Toss gently to coat all the noodles and chicken in the creamy sauce.
- Let the dish simmer for 2 more minutes so the flavors meld.
- Serve hot, topped with fresh chopped parsley.
