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This dish combines juicy, garlic-infused chicken with a velvety Alfredo sauce and perfectly al dente linguine. Whether you’re craving comfort food or an elegant dinner, this easy yet indulgent pasta hits all the right notes.
⏱️ Prep Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
🧰 Equipment
- Large skillet or sauté pan
- Medium saucepan (for pasta)
- Tongs or spatula
- Whisk
- Knife and cutting board
📝 Ingredients (Serves 4–5)
For the Garlic Butter Chicken:
- 1.5 lbs boneless skinless chicken breasts or thighs, thinly sliced
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Pasta:
- 12 oz linguine
- Salted water, for boiling
For the Alfredo Sauce:
- 2 tbsp butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated is best)
- Salt and black pepper, to taste
- Optional: pinch of nutmeg or red pepper flakes
Optional Garnishes:
- Chopped parsley
- Extra Parmesan
- Cracked black pepper
- Lemon zest
ℹ️ Ingredient Notes
- Chicken: Thin slices cook faster and soak up the garlic butter flavor.
- Pasta: Linguine works beautifully here, but fettuccine or tagliatelle are great too.
- Cream: Heavy cream makes it rich; half & half works for a lighter version.
- Cheese: Always use freshly grated Parmesan for the best melt and flavor.
👩🍳 Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook linguine according to package directions until al dente.
- Reserve 1/2 cup pasta water, then drain and set aside.
2. Sear the Chicken:
- Season sliced chicken with salt, pepper, and Italian seasoning.
- In a large skillet over medium-high heat, melt 2 tbsp butter.
- Add chicken and cook for 4–5 minutes per side until golden and cooked through.
- In the last minute, add garlic and remaining 1 tbsp butter. Stir to coat.
- Remove chicken from skillet and keep warm.
3. Make the Alfredo Sauce:
- In the same skillet, reduce heat to medium. Add 2 tbsp butter + olive oil.
- Sauté garlic until fragrant (1–2 minutes).
- Stir in heavy cream. Bring to a gentle simmer.
- Whisk in Parmesan cheese until smooth and melted.
- Season with salt, pepper, and optional nutmeg or chili flakes.
- If too thick, stir in reserved pasta water a splash at a time.
4. Combine:
- Toss drained pasta into the sauce until well coated.
- Add chicken back into the pan and stir to combine.
- Simmer 1–2 minutes to let flavors blend.
5. Serve:
- Plate the pasta and top with extra chicken slices.
- Garnish with parsley, lemon zest, or extra Parmesan if desired.
🔢 Nutrition Facts (Per serving, approx. based on 5 servings)
- Calories: 620
- Protein: 35g
- Fat: 32g
- Carbs: 50g
- Sodium: 580mg
- Fiber: 2g
💡 Tips & Variations
🔁 Variations:
- Add Veggies: Try sautéed spinach, broccoli, or mushrooms for extra color and nutrition.
- Spicy: Add crushed red pepper flakes to the garlic butter for heat.
- Seafood Swap: Substitute chicken with shrimp or scallops.
✅ Tips:
- Don’t boil Alfredo sauce — it can separate. Keep it at a low simmer.
- Reserve pasta water! It helps emulsify and thin the sauce if needed.
- Slice chicken thinly and evenly for quick, uniform cooking.
