Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce
A delicious and comforting dish combining tender chicken, perfectly cooked linguine, and a rich, creamy Alfredo sauce that's perfect for family dinners or special occasions.
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.
Notes
You can add extra Parmesan cheese and chopped parsley on top for added flavor and presentation. This dish pairs well with a side salad or garlic bread. If you have leftovers, cool the dish completely before storing in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.