Description
Creamy garlic butter chicken and linguine in Alfredo sauce is a rich, comforting pasta dinner with tender chicken, silky linguine, and a garlicky Parmesan cream sauce. Perfect for weeknights or special occasions.
Ingredients
2 boneless skinless chicken breasts
12 ounces linguine pasta
4 tablespoons butter
4 cloves garlic minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon olive oil
salt and pepper to taste
Instructions
1. Boil a large pot of salted water and cook the linguine until al dente. Drain, reserving a little pasta water, and set aside.
2. Season chicken breasts on both sides with salt and pepper.
3. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
4. Sear the chicken until golden brown and cooked through, about 6 minutes per side. Remove and slice.
5. In the same skillet, melt the remaining butter and sauté garlic for about a minute until fragrant.
6. Pour in heavy cream, stir, and let simmer gently for 2–3 minutes.
7. Stir in Parmesan cheese until smooth and sauce thickens. Adjust seasoning with salt and pepper.
8. Toss the cooked linguine in the Alfredo sauce, adding a splash of reserved pasta water if needed.
9. Plate the pasta, top with sliced chicken, and drizzle with extra sauce.
Notes
Use boneless chicken thighs for a juicier option.
Reserve pasta water to adjust sauce consistency if needed.
Add fresh parsley and more Parmesan before serving for garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: about 1 ½ cups
- Calories: 720
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 160 mg