Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

You’re in for a treat with Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce! This dish is the epitome of comfort food – rich, savory, and incredibly satisfying.

Here’s a detailed recipe to guide you through making this delicious meal:

 

Creamy Garlic Butter Chicken & Linguine in Alfredo Sauce

 

This recipe combines tender, golden-brown chicken with a luscious homemade Alfredo sauce and al dente linguine for a truly indulgent experience.

Yields: 4 servings Prep time: 20 minutes Cook time: 30-35 minutes

Ingredients:

For the Chicken:

  • 2 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional, but adds nice color and flavor)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

For the Linguine:

  • 12 ounces linguine (or fettuccine)
  • 1 tablespoon kosher salt (for pasta water)

For the Alfredo Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 5-6 cloves garlic, minced
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese (use a block and grate it yourself for best results, not pre-shredded)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Pinch of freshly grated nutmeg (optional, but enhances flavor)
  • Fresh parsley, chopped, for garnish

Equipment:

  • Large skillet (oven-safe if you prefer to finish chicken in oven)
  • Large pot for pasta
  • Whisk
  • Tongs

Instructions:

  1. Prepare the Chicken:
    • Slice each chicken breast in half horizontally to create two thinner cutlets. You should have 4 thin pieces.
    • Pat the chicken dry with paper towels. This helps with browning.
    • In a small bowl, mix the 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Season both sides of the chicken cutlets generously with this mixture.
    • Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken. Cook for 3-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Cook in batches if necessary to avoid overcrowding the pan.
    • Once cooked, remove the chicken to a plate, add the 1 tablespoon of butter to the hot pan (the butter helps with browning and flavor), swirl to coat the chicken in the melting butter, then cover with foil to keep warm. Leave any browned bits and juices in the skillet – they’re crucial for the sauce!
  2. Cook the Linguine:
    • While the chicken is cooking or resting, bring a large pot of generously salted water to a rolling boil.
    • Add the linguine and cook according to package directions until al dente (firm to the bite).
    • Before draining, reserve about 1 cup of the pasta cooking water. This starchy water is your secret weapon for a silky smooth sauce!
    • Drain the linguine and set aside. You can drizzle a little olive oil over it to prevent sticking.
  3. Make the Alfredo Sauce:
    • Return the same skillet used for the chicken to medium-low heat. Add the 1/2 cup butter and allow it to melt completely.
    • Add the minced garlic and sauté for about 1 minute until fragrant. Do not let it brown or burn.
    • Pour in the heavy cream. Bring to a gentle simmer, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon or whisk. These bits add immense flavor.
    • Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese, a little at a time, until it melts smoothly into the sauce. Continue whisking gently until the sauce thickens slightly to your desired consistency (this usually takes 3-5 minutes of simmering).
    • Stir in the 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the pinch of nutmeg (if using). Taste and adjust seasonings as needed.
  4. Combine and Serve:
    • Add the cooked linguine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
    • Slice the cooked chicken breasts into strips or bite-sized pieces.
    • Divide the pasta among serving plates. Top each serving with the sliced chicken.
    • Garnish with fresh chopped parsley and extra Parmesan cheese, if desired.

Enjoy this incredibly comforting and flavorful dish!

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