Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Posted on October 7, 2025

Prep Time

  • Preparation Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 4

Equipment

  • Large skillet or frying pan
  • Pot for boiling pasta
  • Tongs
  • Mixing spoon
  • Strainer

Ingredients

For the Chicken

  • 2 large chicken breasts, sliced in half horizontally
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced

For the Alfredo Sauce

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ tsp nutmeg (optional)
  • Salt and pepper to taste

For the Pasta

  • 8 oz linguine pasta
  • Water and salt for boiling

For Garnish

  • Fresh parsley, chopped
  • Extra Parmesan cheese

Ingredient Notes

  • Chicken: Slicing the breasts in half helps them cook evenly and stay tender.
  • Heavy cream: Makes the sauce rich and creamy — avoid substituting milk.
  • Parmesan: Use freshly grated cheese for a smoother Alfredo texture.
  • Garlic butter: The key flavor base for both the chicken and sauce — don’t skimp!

Instructions

Step 1: Cook the Pasta

  1. Boil salted water in a large pot.
  2. Cook linguine according to package instructions until al dente.
  3. Drain and set aside, reserving ½ cup of pasta water.

Step 2: Prepare the Garlic Butter Chicken

  1. Season chicken with salt, pepper, and paprika.
  2. Heat olive oil and butter in a skillet over medium heat.
  3. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Place chicken in the skillet and cook 4–5 minutes per side until golden and cooked through.
  5. Remove chicken and set aside, keeping the pan drippings for the sauce.

Step 3: Make the Alfredo Sauce

  1. In the same skillet, add 2 tbsp butter and minced garlic.
  2. Pour in heavy cream and bring to a gentle simmer.
  3. Stir in Parmesan cheese until melted and smooth.
  4. Add nutmeg (optional), salt, and pepper to taste.
  5. Mix in a splash of pasta water to reach desired consistency.

Step 4: Combine and Serve

  1. Add cooked linguine to the Alfredo sauce and toss until coated.
  2. Slice chicken and place on top of the pasta.
  3. Garnish with parsley and extra Parmesan before serving.

Nutrition Facts (per serving)

  • Calories: 680
  • Protein: 42g
  • Fat: 41g
  • Carbohydrates: 42g
  • Sugar: 3g
  • Fiber: 2g

Tips

  • Add a squeeze of lemon juice to balance the richness of the sauce.
  • For extra flavor, sprinkle with red pepper flakes or Italian seasoning.
  • If sauce thickens too much, add a few tablespoons of warm milk or pasta water.

Variations

Prep Time

  • Preparation Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 4

Equipment

  • Large skillet or frying pan
  • Pot for boiling pasta
  • Tongs
  • Mixing spoon
  • Strainer

Ingredients

For the Chicken

  • 2 large chicken breasts, sliced in half horizontally
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 cloves garlic, minced

For the Alfredo Sauce

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1½ cups heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ tsp nutmeg (optional)
  • Salt and pepper to taste

For the Pasta

  • 8 oz linguine pasta
  • Water and salt for boiling

For Garnish

  • Fresh parsley, chopped
  • Extra Parmesan cheese

Ingredient Notes

  • Chicken: Slicing the breasts in half helps them cook evenly and stay tender.
  • Heavy cream: Makes the sauce rich and creamy — avoid substituting milk.
  • Parmesan: Use freshly grated cheese for a smoother Alfredo texture.
  • Garlic butter: The key flavor base for both the chicken and sauce — don’t skimp!

Instructions

Step 1: Cook the Pasta

  1. Boil salted water in a large pot.
  2. Cook linguine according to package instructions until al dente.
  3. Drain and set aside, reserving ½ cup of pasta water.

Step 2: Prepare the Garlic Butter Chicken

  1. Season chicken with salt, pepper, and paprika.
  2. Heat olive oil and butter in a skillet over medium heat.
  3. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Place chicken in the skillet and cook 4–5 minutes per side until golden and cooked through.
  5. Remove chicken and set aside, keeping the pan drippings for the sauce.

Step 3: Make the Alfredo Sauce

  1. In the same skillet, add 2 tbsp butter and minced garlic.
  2. Pour in heavy cream and bring to a gentle simmer.
  3. Stir in Parmesan cheese until melted and smooth.
  4. Add nutmeg (optional), salt, and pepper to taste.
  5. Mix in a splash of pasta water to reach desired consistency.

Step 4: Combine and Serve

  1. Add cooked linguine to the Alfredo sauce and toss until coated.
  2. Slice chicken and place on top of the pasta.
  3. Garnish with parsley and extra Parmesan before serving.

Nutrition Facts (per serving)

  • Calories: 680
  • Protein: 42g
  • Fat: 41g
  • Carbohydrates: 42g
  • Sugar: 3g
  • Fiber: 2g

Tips

  • Add a squeeze of lemon juice to balance the richness of the sauce.
  • For extra flavor, sprinkle with red pepper flakes or Italian seasoning.
  • If sauce thickens too much, add a few tablespoons of warm milk or pasta water.

Variations

  • Shrimp Version: Replace chicken with shrimp and cook for 2–3 minutes per side.
  • Spinach Alfredo: Stir in a handful of baby spinach before serving.
  • Keto Option: Swap linguine for zucchini noodles or shirataki pasta.
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