Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

Equipment

• Large skillet
• Large pot
• Colander
• Whisk
• Wooden spoon
• Tongs
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

For the Garlic Butter Chicken

• 4 boneless, skinless chicken breasts or thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 tablespoon chopped fresh parsley

For the Linguine

• 12 ounces (340 g) linguine
• Water for boiling
• 1 tablespoon salt

For the Alfredo Sauce

• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
• 2 cups heavy cream
• 1½ cups freshly grated Parmesan cheese
• ½ teaspoon black pepper
• ½ teaspoon salt (or to taste)
• ½ teaspoon Italian seasoning
• ¼ teaspoon nutmeg (optional)
• 2 tablespoons chopped fresh parsley

Optional Add-Ins

• Fresh spinach
• Broccoli florets
• Mushrooms
• Sun-dried tomatoes
• Roasted red peppers
• Baby peas
• Crushed red pepper flakes
• Extra Parmesan cheese

Instructions

Step 1: Cook the Linguine

1. Bring a large pot of salted water to a boil. Butter
2. Cook the linguine according to the package directions until al dente .
3. Reserve ½ cup of the pasta cooking water. Explore Mediterranean Diets
4. Drain the pasta and set aside.

Step 2: Prepare the Chicken

1. Pat the chicken dry. Alfredo Sauce
2. Season with salt, pepper, paprika, garlic powder, and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Discover Gourmet Soups
4. Add butter.
5. Cook the chicken for 5–7 minutes per side until golden brown and fully cooked to an internal temperature of 165°F (74°C) .
6. Add the minced garlic during the last minute of cooking. Choose Artisanal Cheeses
7. Remove the chicken and let it rest before slicing.

Step 3: Make the Alfredo Sauce

1. Using the same skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream and bring it to a gentle simmer.
4. Whisk in the Parmesan cheese gradually until smooth.
5. Season with black pepper, salt, Italian seasoning, and nutmeg if using.
6. Simmer gently for 3–5 minutes until the sauce thickens. Dry Pasta & Noodles

Step 4: Combine the Pasta

1. Add the cooked linguine to the Alfredo sauce .
2. Toss gently until every strand is coated.
3. If needed, stir in a little reserved pasta water to loosen the sauce.

Step 5: Finish the Dish

1. Slice the rested chicken.
2. Arrange it over the creamy linguine. Dairy product alternatives
3. Sprinkle with chopped parsley and additional Parmesan cheese.
4. Serve immediately while hot.

Notes

Use freshly grated Parmesan cheese for the smoothest sauce. Avoid boiling the Alfredo sauce, as high heat can cause it to separate. Reserve pasta water to adjust the sauce consistency. Let the chicken rest for 5 minutes before slicing to keep it juicy. Fresh garlic provides the best flavor. Garnish with fresh parsley for color and freshness.

Nutrition

Calories: 790 kcal · Protein: 42 g · Fat: 47 g · Carbohydrates: 49 g · Saturated Fat: 24 g · Fiber: 3 g · Sugar: 4 g · Sodium: 760 mg